Name: Very Berry Bundt Cake with Buttermilk Glaze
Yield: Serves 12 to 16
Cuisine: United States
Ingredients: 2 teaspoons baking powder, preferably aluminum-free; 3 tablespoons unsalted butter; 1 teaspoon pure vanilla extract; ¼ cup buttermilk, at room temperature; 2 teaspoons pure vanilla extract; ½ pound (2 sticks) unsalted butter, at room temperature; ½ teaspoon fine sea salt; ½ teaspoon ground cardamom; ¼ cup heavy cream; 1 cup sour cream, at room temperature; 3 large eggs, at room temperature; 1 cup granulated sugar; 2 cups granulated sugar; ¾ cup blueberries; 2½ cups unbleached (all-purpose) flour; ½ cup buttermilk; 1 tablespoon honey; ¾ cup raspberries; ½ teaspoon baking soda

Preparation info

Serves
12 to 16

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

Bundt cakes are close to our hearts because the original Bundt pan was made by a cookware company called Nordic Ware, based in Griff’s home state of Minnesota. Griff grew up eating all types of Bundt cakes, as did I. A Bundt pan handles heavy cake batters with ease, and its design allows the cakes to come out easily. Studded with fresh berries and topped with a buttermilk glaze, this is the cake to serve with cups of steaming-hot coffee next time you have friends over for a catch-up.