I love my Crown bundt. It just makes everything so much prettier. Isn't it gorgeous? You just can't go wrong with bundt cake. And this recipe is the best. It tastes wonderful, with or with out the fresh fruit and whip cream. It also tastes good with coffee. I would know since I ate it for breakfast this morning. Delish! Almost like a pound cake. Of course there is a good amount of butter in this.....that's what makes it so good.
(Note: I recommend a 12 cup bundt pan for this recipe but a 10 cup will also work. It will just take longer to bake and may get a bit crispy on the edges.)
You will need:
2 ¼ sticks butter, softened (plus 1 Tablespoon melted for greasing the pan)
3 cups AP Flour
Zest of two large lemons, plus 3 Tablespoons fresh squeezed lemon juice
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup buttermilk
1 teaspoon vanilla
2 cups sugar
3 large eggs, plus 1 large egg yolk
Half pint heavy whipping cream
½ cup powdered sugar
½ teaspoon vanilla
1 cup fresh strawberries and blueberries
Preheat oven 350F.
Melt 1 Tablespoon of butter and coat the bundt pan well with a pastry brush. And I do mean well (I usually let it sit a few minutes and then go over it again).
This recipe is all about prepping all the ingredients into small bowls before combining them. So let's go!
In a medium bowl, combine flour, baking powder, soda and salt and set this aside.
Prep the 3 eggs and 1 egg yolk in a small bowl.
Now, in another small bowl, grate the zest of two lemons and then squeeze 3 Tablespoons of lemon juice over the top of the zest. Add the buttermilk and vanilla to this mixture and set aside.
Next, combine the 2 ¼ sticks of butter and 2 cups of sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat for about 3 minutes on medium, until fluffy.
Scrape down the sides of the bowl and add half the egg mixture. Mix 15 seconds and then scrape down the sides of the bowl again and add the rest of the eggs.
With the mixer on low add half the flour mixture followed by all of the buttermilk mixture, mixing until just incorporated. Add remaining flour mixture. The batter will be thick. Mix until the batter is thoroughly combined, about 30 more seconds.
Transfer the batter into your prepared pan, smoothing the top with a rubber spatula. Tap the pan on a firm surface a few times to release any trapped air bubbles.
Bake until golden brown and a tooth pick inserted in the center comes out completely clean, about 45-55 minutes.
*Once again, baking time will vary depending on the size of your bundt pan. 45 Minutes for a 12 cup and 55 minutes for a 10 cup. Though no matter the size, continue to keep an eye on it, checking it often after 45 minutes. Trust the toothpick!
Once removed from the oven, let the cake cool for 10 minutes before inverting onto a cake plate.
Let it cool completely before adding fresh whip and berries.
To make the whip, combine heavy whipping cream, powdered sugar and vanilla in a bowl and beat on med-high until stiff peaks form.
Recipe adapted from America's test kitchen