Tuesday, November 17, 2009

The perfect finish: Huckleberry Bundt Cake

At the tail end of our dinner party last night, after the protein fest and the most insane mashed potatoes ever (future posts coming on those two!), we didn't need to be brought to our knees by some super-rich dessert. The only thing keeping my blood flowing at that point was all the red wine we slurped down (sorry for the extra workout this morning, recycling guy). Which is why one of my favorite desserts is a classic bundt cake. Fast, easy, and delicious, this particular version has the perfect crumb and flavor. Plus, if you are fortunate enough to have some huckleberries that you had the brilliant foresight to stock away in early fall lying in wait in your freezer, then all the better (blueberries would also work). If you need one more reason to make this, and assuming your guests didn't wolf it all down, this is also a perfect treat to have with your morning coffee!
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Huckleberry Bundt Cake
from Bon Appétit

Using frozen huckleberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes.
Makes 12 servings.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
1 tablespoon grated orange peel
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups frozen huckleberries (or blueberries)
Powdered sugar Optional)

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in berries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over if using, and serve.


Kathleen Bauer said...

Oh, that girl and her cakes…and I just happen to have a giant bag of huckleberries in the freezer! Thanks for the recipe…

bb said...

Just so ya know, I made that cake!! When it comes to cakes at our house, I am all about the bundt!

Leslie said...

What a beautiful cake! Too bad I have never seen Huckleberries at the store. I am sure I could substitute them for blueberries

bb said...

Leslie....you can absolutely sub blueberries in. Just make sure they're frozen. You'll love it!