Berry Buttermilk Bundt Cake

Cake:
2 1/2 cups (355 grams) plus 2 tablespoons (20 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1 teaspoon fine sea salt or table salt
1 cup (8 ounces or 225 grams) unsalted butter, at room temperature
1 3/4 cups (340 grams) granulated sugar
Zest of 1 lemon
3 large eggs, at room temperature
1/2 teaspoon vanilla extract
3/4 cup (175 ml) buttermilk
3 cups (350 to 450 grams) mixed berries or chopped fruits

Glaze:
2 cups (240 grams) powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon (15 grams) unsalted butter, very, very soft

Heat oven to 350°F.  Generously grease a 10-cup Bundt pan.  Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder, and salt together and set aside. 

In the bowl of a stand mixer or large mixing bowl, cream together the butter, sugar and lemon zest until light and very fluffy, about 3 to 5 minutes.  Then, with the mixer on a low speed, add eggs one at a time, scraping down the bowl between each addition.  Beat in vanilla, briefly.  Add 1/3 flour mixture to batter, beating until just combined, followed by half the buttermilk, another 1/3 of the flour mixture, the remaining buttermilk and remaining flour mixture.  Scrape down from time to time and don’t mix any more than necessary.  

In the bowl where you’d mixed the dry ingredients, toss the berries with the remaining 2 tablespoons of flour.  With a silicon spatula, gently fold the berries into the cake batter.
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Spread cake batter in the prepared baking pan and spread the top smooth.  Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 minutes to make sure it browns evenly.  The cake is done as soon as a tester comes out clean of batter. 

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way.  Cool completely.  Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very thick.  (If you’d like it thinner, add more juice or a little water.)  Spread carefully over top of cake, letting it trickle down the sides.  Serve at once or keep it covered at room temperature for 3 to 4 days.


From Smitten Kitchen, adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson