Blackberry Butter Bundt Cake

May 28, 2010 at 10:00 am | Posted in Cakes, Fruit | 2 Comments

I baked this for Mothers’ Day earlier in the month… knowing that my mum prefers unfrosted/unadorned cakes. It was moist and the blackberries added a nice pretty bluish-black swirl to the batter. It was the first time I used my new bundt tin and I love it! It just adds this whole rustic feel to it.

null

null

140 g butter, softened
3/4 cup caster sugar
3 eggs
1/2 tsp vanilla
200 g plain flour
1/4 tsp salt
2 tsp baking powder
1 can blackberries (you could use other fruit)

Preheat oven to 170 degrees celsius. Grease bundt tin. (You could probably use a 9″ square/round tin.)

Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains. Fold in blackberries.

Pour into greased tin and bake for about 45 minutes or top is golden brown. Stand for about 10 minutes, then remove to a wire rack to cool completely.

Advertisements

2 Comments »

RSS feed for comments on this post. TrackBack URI

  1. That looks fantastic! and i love my bundt pan too. homey to the max!

  2. Yeah! I like the rustic/homey feel of a freshly-baked bundt cake. 😀


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Create a free website or blog at WordPress.com.
Entries and comments feeds.

%d bloggers like this: