I don’t as often as I used to nowadays, so when I do is usually for a special occasion: a birthday, a charity bake event at my husband’s office or a friends’ party. I used to bake almost every weekend in the first few years of this blog and I thought I would do it even more once I quit my office job. But life as a
freelancer unemployed is hard and I am constantly running around, networking, writing my blog, taking photos as well as doing little jobs here and there just to pay the bills (and hopefully improve different skills).
I have also been travelling a lot and you will see that increase over the spring and summer as I have a lot of trips coming up. Mostly they are weekends away with my husband, who is now a British citizen so can travel freely in Europe without having to apply for visas as he used to. I am happy to be able to travel with Sandy, they are the best trips! But I also have a few press / bloggers’ trips planned to faraway lands which I am really excited about! :)
Anyway, the point is I bake less (which is a shame), but it just feels like a waste to bake a whole cake for just me and my husband.
Last month my parents came to visit us for a week and it coincided with my dad’s 72th birthday.
I had never made him a birthday cake (I am not a bad daughter, but I just didn’t know how to bake when I was living at home with my parents and it was easy to let my mum take care of it. She makes amazing cakes!).
So this year I wanted to make up for it and make him a spectacular layered cake with frosting and decorations. Eventually we chose (I asked my dad to approve the recipe first) a much more simple, yet delicious, raspberry and buttermilk bundt cake.
I couldn’t use chocolate as my dad is avoiding it at the moment and I needed a cake easy to transport in my cake tin (as we celebrated at my brother’s flat), so a tall layered wasn’t possible. I searched on all my cookbook and as it often happens I ended up on Smitten Kitchen’s one. I was inspired, but couldn’t find the perfect recipe for the occasion, so I browsed her blog instead and…TA DA!
Deb’s triple berries summer buttermilk bundt cake seemed perfect. I replaced the mixed berries with raspberries, which I had picked at a Surrey farm last summer and had stored in the freezer.
I wouldn’t normally consider this a birthday cake, but more of a breakfast cake. The kind that tastes better in between sips of coffee or tea! But my dad loved it as a birthday cake, so that’s all that matters!
- 355g (+ 20g) plain flour
- 2 tsp baking powder
- 1 tsp salt
- 225g unsalted butter, softened
- 340g granulated sugar
- zest of 1 lemon
- 3 large eggs, at room temperature
- 1/2 tsp vanilla extract
- 175ml buttermilk
- 400g raspberries
For the glaze
- 240g icing sugar
- juice of 1 lemon
- 15g unsalted butter, softened
Preheat your oven to 180°C.
In a medium bowl, sift the flour (leaving 20g back), baking powder and salt together and set aside. In the bowl of a stand mixer, cream together the butter, sugar and lemon zest until light and impossibly fluffy.
Add your eggs one at a time and mix at low speed. Beat in vanilla, briefly. Add 1/3 of the flour mixture to the cake batter, beating until just combined, followed by half the buttermilk. Repeat and keep mixing until dry and wet ingredients are combined.
In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 20 grams of flour.
Grease a 9/10-inch (23/24cm) Bundt cake pan with butter. If you have a nonstick Bundt, it’s enough to add just one coat of butter, but if you have a regular Bundt you need to make sure every nook is well-coated with butter, and then dust the inside with flour.
With a spatula, gently fold the berries into the cake batter. Spread cake batter (it will be thick) in the prepared baking pan and spread the top smooth. Bake for 1 hour, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter. Check the baking regularly (I baked the cake for longer than one hour and it was a bit too brown on the outside).
Set the 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, very thick. Spread carefully over top of cake, letting it trickle down the sides.
Store the cake in an airtight container for 3-4 days.