A perfect summer dessert from the White House
The buttermilk gives this simple Bundt cake by White House pastry chef Bill Yosses a wonderful tanginess that offsets the sweet blackberries and orange glaze.
Blackberry buttermilk bundt with orange glaze
Start to Finish: 11⁄2 hours (20 minutes active)
Servings: 8 to 10
For the cake:
2 sticks unsalted butter, softened, plus 2 tablespoons for greasing
22⁄3 cups all-purpose flour
1 tablespoon baking powder
1⁄2 teaspoon salt
1⁄2 teaspoon baking soda
13⁄4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1⁄2 cup buttermilk
2 pints blackberries
For the glaze:
1⁄2 cup freshly squeezed orange juice
1⁄2 cup powdered sugar
Heat the oven to 350 F.
Use 2 tablespoons of the butter to coat a 2-quart nonstick Bundt pan, then spray with cooking spray.
In a small bowl, whisk the flour, baking powder, salt and baking soda.
In a large bowl, use an electric mixer to cream the remaining 2 sticks of butter and the granulated sugar on medium-high speed until light and fluffy.
Beat in the eggs one at a time. Beat in the vanilla.
Reduce the mixer speed to low and mix in half of the flour mixture. Mix in the buttermilk, then the remaining flour mixture.
Using a wooden spoon, gently fold in blackberries.
Pour the batter into the prepared Bundt pan. Bake until a toothpick inserted at the center comes out clean, about 1 hour.
While the cake cools for 10 minutes, in a small saucepan over low, combine the orange juice and powdered sugar in a small saucepan and simmer until the sugar is dissolved.
Invert the cake onto a plate.
Poke deep holes in the surface of the cake. Pour half of the orange glaze over the cake, letting it seep into the holes. Let the cake cool for another 20 minutes. Pour the remaining glaze over the cake and allow to set for 10 minutes.
Recipe from Bill Yosses and Melissa Clark’s “The Perfect Finish,” Norton 2010