Monday, April 4, 2011

Vanilla Bean and Blackberry Bundt Cake

I found this in my internet travels recently. It looked simple and delicious. Perfect treat to cap off a crazy weekend.....or any time really.
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I just love bundt cakes. Just enough frills to make the simplest cake look fancy.

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It's "National (*insert your last name here*) Eat What's Already in the Pantry and Freezer Week" at our house. I had frozen blackberries. They called to me from the freezer. I had no choice but to oblige.

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The glaze is best if thick. However, it's a little hard to apply when you're in the middle of a nervous breakdown....don't ask. And thus, this is about all you'll ever see of this particular icing job. It was a mess. Next time, perhaps some deep breathing exercises prior to icing......

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And voila!

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Can you see all the little speckles of vanilla?

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Is your mouth watering yet???

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Vanilla Bean Bundt Cake
adapted from

for the cake:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 sticks unsalted butter, softened
1 3/4 cups granulated sugar
2 tablespoons Madagascar Vanilla Bean Paste (or 2 vanilla beans, halved lengthwise, or 2 tablespoons vanilla extract)
4 large eggs
1/4 teaspoon orange extract
1 cup buttermilk
1 12oz bag blackberries (or berry of your choice)

for the glaze:
1 tablespoon Madagascar Vanilla Bean paste (or 1 vanilla bean, split and scraped, or 1 tablespoon vanilla extract)
1/2 cup heavy cream
1 cup confectioners sugar

Preheat oven to 350 degrees. Generously butter a bundt pan and dust with flour.

In a bowl, add flour, baking powder, baking soda, and salt. Mix together well.

Mix together butter and sugar in a at medium speed until pale and fluffy(about 5 minutes). Add vanilla bean paste and mix until combined. Add the eggs 1 at a time, beating well after each addition. Add orange extract and mix until combined. Add flour mixture and buttermilk alternately in batches, beginning and ending with flour mixture, mixing until just combined. When batter is thoroughly mixed, add berries and gently mix with a spatula until dispersed evenly.

Spoon batter into pan, smoothing and spreading evenly. Gently tap pan on counter to eliminate air bubbles.

Bake at 350 degrees for one hour or until a cake tester can be inserted and removed clean. Cool in pan 15 minutes, then invert onto a rack and cool completely, about 1 hour more.

While cake is cooling, mix vanilla glaze.
Mix together confectioners sugar, heavy cream and vanilla paste together. Glaze should be slightly thick and not runny. Add either more confectioners sugar or more heavy cream until glaze is the desired consistency.

Once cake is cool, spoon on glaze.


  1. Nervous kill me girl :))
    This really does look delicious. I LOVE the 6th shot from the top best but these are all wonderful images. You are really growing in your food photography and that's saying something since you started off with stunning shots. As always..thanks for sharing your life and your baking skills and your photography with us!

  2. oh did not!
    it looks divine favorite...
    drooling here..
    I need to stay away from these sweets ;))