Berry Buttermilk Bundt Cake

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This recipe was first posted back in 2012, which means for three years I knew about it and didn’t make it. This blog was started in 2013, which means there’s been over two years (and specifically, two Fourth of Julys) where I haven’t made it. I don’t really have a good excuse, aside from the overwhelming number of patriotic-themed recipes on my “to make” list, and/or who really feels like turning the oven on when it’s 90 degrees outside? But inspired by the berries at the market this past weekend, I finally dug out my bundt cake pan (usually reserved for rum cake season) and whipped one up – a week ahead of schedule, even – and I’m so glad I did, because now I can encourage you all to make it this weekend. For in addition to being absolutely delicious, it’s the perfect cake for Fourth of July weekend – it’s simple, you can make it ahead of time, you can transport it anywhere pretty easily, it’s packed with seasonal summer berries, and of course it’s red, white, and blue, a prerequisite for any Fourth of July dessert.

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I love this cake as written (Deb’s version is one cup raspberries, one cup blueberries, one cup blackberries), and the way I made it (per Deb’s suggestion, I added a fourth cup of berries – you could increase any or all of her three, but I used a cup of chopped strawberries so as to make her “triple berry bundt” a “quadruple berry bundt”), but I also love the idea that you could use this cake batter and add literally any fruit that you like. The original recipe (before Deb tweaked it) was for a rhubarb cake, and a lot of comments on Deb’s post recommended making it with peaches (yum!!). I’m also tempted to try an all strawberry version. If only it was 1950 and people were allowed to bake a cake a week.

Deb’s main tip (aside from adding a fourth cup of berries) was to make sure you grease your pan really, really well.  I used PAM for baking and didn’t have a problem at all, but my bundt cake pan is nonstick – from the comments to her post it seems as though people without nonstick pans had problems regardless of how well they greased them. My only other tip is – and I’m pretty proud of myself about this – I recently read (in my new Huckleberry cookbook, recipes coming soon!) that in baking you should always double the amount of salt and vanilla the recipe calls for.  I don’t have a problem doing this with vanilla – I feel like most recipes only call for one teaspoon, which seems like such a small amount – but the salt is a little scarier. According to Zoe, though, adding the extra salt brings out the sweetness of the sugar. She also recommends using only kosher salt, which I intend to do going forward but forgot in this particular instance.

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I served this for dessert on Sunday and it was quite the crowd pleaser. So while I regret waiting three years to make it, I’m glad I finally did. Better late than never, right? Happy baking, and happy Fourth of July!

Fourth of July, previously: Sugar Cookies, Flag Cake

Berry Buttermilk Bundt Cake, from Smitten Kitchen

For the Cake

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
2 teaspoon fine sea salt or table salt*
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
Zest of one lemon
3 large eggs, at room temperature
1 teaspoon vanilla extract*
3/4 cup buttermilk
4 cups mixed berries**

*the recipe as written calls for 1 teaspoon salt and 1/2 teaspoon vanilla; I doubled both amounts as discussed above.

**recipe calls for only 3 cups berries – I loved it with 4 but if you only have 3 cups on hand you’ll be fine.

For the Glaze

2 cups powdered sugar
Juice of one lemon
One tablespoon unsalted butter, softened

Make the Cake

Preheat your oven to 350 degrees F. Generously grease and flour a 10 cup bundt cake pan, or spray with PAM for baking. Set aside.

In a medium bowl, whisk the 2 1/2 cups flour with baking powder and salt (reserving the 2 tablespoons flour); set aside. In the bowl of a stand mixer, cream together the butter, sugar, and lemon zest for 3-5 minutes, until light and fluffy. With the mixer on low speed, add eggs one at a time, scraping down the bowl after each addition. Beat in vanilla. Add 1/3 of the flour mixture, stirring until just incorporated, then 1/2 of the buttermilk, another 1/3 flour, remaining buttermilk, and remaining flour. Scrape down the bowl as needed and beat as little as possible.

Toss the berries with the remaining 2 tablespoons flour and fold the berries as gently as possible into the cake batter. It’s virtually impossible to do this without squishing the berries, but do your best. My raspberries all squished but they made the batter a pretty pink color. Gently spread the batter into the well-greased pan and smooth out the top with a spatula. Bake 55-60 minutes, or until tester comes out clean, rotating the cake 180 degrees after 30 minutes so that it bakes evenly. Let the cake cool for 30 minutes on a wire rack before inverting it onto a serving platter. Let cool completely before frosting.

Make the Glaze

Stir the butter and lemon juice into the powdered sugar and whisk until smooth (use more lemon juice for a thinner icing, less for thicker – I used a little too much, so while it still tasted delicious it didn’t look quite as pretty as Deb’s). Drizzle the icing over the cake and let it drip down the sides.

Cake is delicious the day of, but even better the next day, and will last 3-4 days if tightly wrapped.

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Friday Faves

photo-136 {layered carrot cake + birthday candles}

Happiest of Fridays, friends! I know it’s not technically summer for a couple more weeks, but with forecasts in the 80s this weekend it feels like we’ve left spring behind already! Any exciting plans for the weekend? We’re celebrating a dear friend’s birthday tomorrow, and I’m excited to sit out on a gorgeous patio and drink my favorite Moscow Mule in the sunshine. Sometimes it’s the little things, right? Wishing everyone a stress-free Friday and a lovely sunny weekend! Some favorite links and photos from the week (slash, past two months! A backlog of faves, as usual):

  • Love this list of Joanna’s top 12 recipes (I would like a #10 right now, please)
  • I ordered this on Wednesday – hoping it will be as amazing as advertised (thanks, Emily, for the tip!)
  • Can’t wait to try this salad and this salad – both from Bowl + Spoon (below – a double (triple?) fave this week!)
  • Love a cute summer tote (I would like 1, 2, 4, and/or 8)!
  • Has everyone read this post by now? So heartbreaking, but at the same time really beautiful.

photo-135 {a really good hostess gift/three of my favorite things}

photo-124 {my new summer treat}

photo 1-45 {Love Sara and Hugh’s new cookbook!}

photo-134 {So excited for summer with my two best buds!}
Chairs and sun hats from Pottery Barn Kids, beach towels from Serena & Lily, sand toys from Green Toys, and Fourth of July jammies from Hanna Andersson.

Strawberry Rhubarb Tart with Orange Cardamom Shortbread Crust

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Once upon a time, back when I first started this blog, I posted so many recipes from this cookbook that I worried its author might sue me for copyright infringement. Or at least kindly ask that I stop posting all of her material, so that people still have reason to buy the book (which I strongly recommend, btw). I also thought my readers might find me pretty unoriginal. So I decided to take a break, but from time to time I just can’t help myself. This recipe is the first thing that comes to mind as soon as I see rhubarb hit the market each spring, so I thought it deserved a feature on B&B. It’s been an entire two months since I’ve posted (sorry!!!), but luckily this tart is gorgeous (and yummy) enough to motivate me to share it.  We already knew that strawberries and rhubarb were a delicious duo (thanks, pie), but the combination of fresh strawberries and silky smooth rhubarb curd (with no weird rhubarb strings) is really amazing.  And the orange cardamom shortbread crust is just to die for – I don’t usually love orange in sweets (give me lemon or lime any day) and I’m not a huge cardamom fan, but somehow here the combo really works.

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While I can’t call this recipe “super easy,” as I’m often inclined to do, it’s really not complicated, and yet your dinner guests will definitely think you’re an amazing pastry chef. However, it’s not quick. I made this particular tart last Sunday to bring to a birthday dinner, started it early-afternoon, thinking I would have plenty of time, and alas, I was pretty late to the party. Luckily I showed up with a beautiful dessert in hand, so no one seemed to mind too much.  You probably already have almost all of the ingredients in your fridge/pantry, which will save some time. The only two items I didn’t have on hand were the strawberries and rhubarb, which I picked up at the farmers market – no trip to the grocery store needed.

The recipe can basically be divided into two parts: the shortbread crust and the rhubarb curd.  Once you’ve prepared the crust dough, it takes over an hour to chill and bake, so you’ll have time to worry about the curd once the crust is in the refrigerator. Simply pulse the shortbread ingredients in the food processor and then press the dough into the pan and chill. So easy, it makes me want to make shortbread more often! The orange and cardamom is a lovely flavor combination, but I think this would be really amazing with lemon or lime zest too (see above re: not usually an orange fan).

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The second part is the curd. Don’t be intimidated – I had never made curd before I first made this recipe, but it’s not hard at all, just a little more involved. Squeeze the rhubarb juice from the purée (my four stalks of rhubarb yielded twice the amount of juice I needed – they may have been particularly juicy but I think you would be fine with 2 or 3 stalks) and combine with the sugar, eggs, yolks, and salt. [Note: I don’t know if I would attempt this recipe if you don’t have a food processor – you would probably be ok making the shortbread with a pastry cutter but you definitely need the food processor for the rhubarb.]  The time consuming part is the constant stirring – the recipe says 18-20 minutes, and although mine looked plenty thick after about 10 minutes, I kept stirring away until my timer went off, just in case. Melissa encourages the straining step to get that silky texture – there were definitely chunks of what I believe to be cooked egg that I strained out so I’m inclined to agree with her.

Once your crust is baked and your curd is finished, you get to put it all together (the fun part).  You could definitely make this ahead of time – either the crust or the curd, or both.  I’m not sure how long the tart would last once it’s assembled (whenever I’ve made it it gets devoured on day one), so if you wanted to make both in advance I would perhaps still keep the crust and curd separate until the day you want to serve the tart. Just bake the shortbread as directed in step 3, below, and then let it cool and store it in an air-tight container. Let the strained curd cool, place a layer of saran wrap directly on the surface of the curd, and store in the refrigerator. Once you’re ready to put it all together, pour the curd into the tart shell and bake for 10-15 minutes (Melissa says 10, mine didn’t look too set after 10 and so I gave it an extra 5, and even then I was still a little nervous it wasn’t done – but I was in a hurry).  Let the tart cool for at least an hour – see, I told you it was time consuming! – and then decorate with the strawberries.  I just hulled my berries and placed them cut side down on top of the curd, but you could cut them in half or slice them, and then arrange them any way you want. Sprinkle with powdered sugar (definitely don’t do this until the very last minute as the powdered sugar will kind of “melt” into the strawberries), pop the outer ring off of your tart pan, and place the tart on a serving platter.  People will tell you you’re amazing, and forgive you for being late to dinner.

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For the shortbread crust:

1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 tablespoon freshly grated orange zest (approx. the zest of one large orange)
1/2 teaspoon kosher salt
1/4 teaspoon ground cardamom
12 tablespoons unsalted butter, chilled and cut into cubes

For the rhubarb curd filling:

10 ounces rhubarb, trimmed and cut into one inch pieces (about 3 cups chopped, I used 4 large stalks and had plenty)
1/2 cup plus 1 tablespoon granulated sugar
4 egg yolks
2 eggs
1/2 teaspoon kosher salt
6 tablespoons unsalted butter, cut into pieces

For the topping:

2 cups strawberries, rinsed and hulled
Powdered sugar, for sprinkling

To make tart:

1. To make the crust, place the flour, powdered sugar, orange zest, salt, and cardamom in the bowl of a food processor with the blade attachment and pulse to combine. Add the butter and run the motor just until a crumbly dough forms.

2. Scrape the dough into a 9-inch tart pan. Use your fingers to press the dough into and up the sides of the pan. Use a spatula to smooth the bottom, then chill in the refrigerator for 30 minutes.

3. Preheat the oven to 325 degrees F. Line the tart dough with a sheet of foil and fill with pie weights. Bake until light golden brown, 35-40 minutes.

4. While the crust is baking, prepare the curd. Puree the rhubarb in a food processor until smooth, about 2-3 minutes (add a few teaspoons of water if necessary to help the rhubarb move, though try to keep this to a minimum so it doesn’t dilute the juice). Pour into a bowl lined with cheesecloth. Tighten the cheesecloth and squeeze out the juice with your hands, discarding the pulp. You should get about 2/3 cup juice.

5. In a double boiler or a stainless steel medium bowl set on top of a medium heavy-bottomed pot with 2 inches of simmering water, combine the rhubarb juice, sugar, egg yolks, eggs, and salt. Stir constantly, with a whisk, making sure to scrape the bottom and sides, while the liquid thickens, about 18-20 minutes or until it coats the back of a spoon. Remove from heat and whisk in butter until dissolved.

6. Strain the curd through a fine-mesh sieve.

7. When the crust is ready, take it out of the oven, remove the foil and pie weights, and lower the oven temperature to 300 degrees F. Spread the rhubarb curd into the tart shell and smooth with a spatula. Bake for another 10 minutes, until the curd is just set (mine needed 15). Transfer the tart to a wire rack to cool completely, for at least one hour.

8. Just before serving, arrange the strawberries on top of the curd and sprinkle with powdered sugar. Serve at once.

Yield: 6-8 servings

Variations: as I mentioned above, I think the crust would be great with lemon or lime zest in place of the orange, perhaps without the cardamom (but it might be fun to experiment with different spices?). While the point of this recipe is kind of the strawberry/rhubarb combo, Melissa says rasperries work great too.  I also think this tart can serve as an example for other fun and simple curds you could try – I’m thinking about lemon curd with raspberries or blueberries, lime curd with strawberries, mango curd with…..what goes with mango? Anything really, but I imagine strawberries would be delicious. If you’re inspired to make up your own variation, let me know in the comments how it turns out!

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Friday Faves

photo-122 {latte art}

Happy Good Friday! What are your plans for the weekend? I’m excited to spend Easter with my nephew/Godson and my new baby niece – the first Easter for both of them (wait until you see their outfits!!). I have some holiday baking to do tomorrow, and I need to find something to wear to mass and brunch on Sunday. What I won’t be doing: watching the Zags play (sob!). Wishing everyone a wonderful sunny weekend – hope this weather holds up! Some fun links and pics:

  • I’m making this for easter brunch, yum!
  • Tips from female entrepreneurs
  • Spring makeup refresher
  • I love a good grammar update (I’m guilty of #14 – I know it’s wrong but I say it anyway)
  • Another yummy Smitten Kitchen easter treat from the B&B archives

photo-120{spring flowers}

photo-119{so many sprinkles}

photo-121{packing up my gbs in my new special tote – comes in handier than you might think}

photo 3-19{easter baskets for the babies}

photo 1-40{Harper’s looks a lot like Coop’s from last year, except in pink and with a couple bows too. basket and liner from pottery barn, serena & lily blanket (no longer available in pink, good thing I ordered this one long before she was born!), hanna anderson sleeper (similar here), bunnies by the bay lovey and rattle, life factory bottle, baby bling bows (and one I got at a boutique, but similar here), rattle, board books.

photo-114{and I still had to do one for my favorite little guy – same basket as last year, but this year he has his name on it! basket, liner (similar here), cup and plate from pottery barn, hanna sleeper, bottle, eggs with puffs (thanks, pinterest!), big “buddy” bunny from bunnies by the bay, pull-tab book, wooden toy.

Coconut Bourbon Banana Bread

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I’m pretty sure that were this a legitimate food blog, the kind with paid advertisements and readership beyond friends and family and the odd instagram or pinterest searcher, I would have posts scheduled months in advance and planned to coincide with seasons and holidays. Instead, I’m realizing as I sit down to post this banana bread that Easter is in three days and I should probably be sharing a delicious brunch recipe. Not that you couldn’t serve this for Easter (because you definitely could), but it’s more of a it’s-raining-outside-and-I-have-rotting-bananas-sitting-on-my-counter-and-I’m-in-a-baking-mood activity than a holiday centerpiece. Luckily for all of you, I have no paid advertisers and am not that organized – so despite my best intentions I end up posting whatever I want, whenever I want. For example, I made this banana bread last fall (as evidenced by my dark red nail polish) and meant to post it back then, but it somehow got buried in my drafts folder. And when I discovered it there last night I decided I might as well just post it today. Though it may be sunny now, we all know the rain will be back soon enough. So even if you don’t make this between now and Sunday morning, bookmark it for the next gray day that coincides with rotting bananas.

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Deb has a “healthy” banana bread recipe on her site, which I’ve made quite a few times since she posted it two and a half years ago. I had been avoiding trying this one for fear I wouldn’t be able to go back – the healthy one is divine while still letting you feel at least a little healthy, so why introduce a richer version that makes no apologies for it’s butter and bourbon?  But with a bottle of Knob Creek calling my name from the pantry one afternoon, I decided to mix things up a little bit. I’m not sorry I did, because this one is really freaking good.  And while I’ll still use the healthy version most of the time, it’s never a bad idea to have something a little more exciting in your repertoire.

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One of my favorite things about Deb, besides the fact that I can always count on her recipes to be delicious, is that she writes them with the goal of using as few dishes as possible.  This is one-bowl banana bread (two, I suppose, if you count the pan or bowl you use to melt the butter): you just mash the bananas in your mixing bowl and then stir the other ingredients in. I added a cup of unsweetened coconut in at the end and I thought it made the bread even more amazing – but if you’re not a coconut fan or don’t have any on hand it would be equally yummy without it. You could also add chocolate chips (with or without the coconut), or crushed pineapple (also with or without the coconut, but probably not with the chocolate), or anything else you can dream up. But whatever you do, don’t leave out the bourbon.

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One year ago: Miraval’s Arugula Salad with Honey Mustard Vinaigrette 
Two years ago: Jamie Oliver’s Eggplant Parmesan

Coconut Bourbon Banana Bread, (adapted) from Smitten Kitchen

3-4 ripe bananas
1/3 cup salted butter, melted
3/4 cup light brown sugar (or up to one cup if you prefer your banana bread extra sweet)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional but highly recommended)
1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
Pinch of ground cloves
1 teaspoon baking soda
Pinch of salt
1 1/2 cups flour
1 cup coconut (optional; ideally unsweetened)

Preheat your oven to 350 degrees F and butter (or oil or spray) a 8″x4″ loaf pan. Mash your bananas in a large mixing bowl and stir in the melted butter. Add sugar, then egg, then vanilla and bourbon, and then the spices.  Sprinkle the salt and baking soda over the mixture and stir to combine. Mix in the flour, and then the coconut (if using). Pour batter into prepared pan and bake for 50-60 minutes, or until a tester comes out clean (mine always seem to take the full hour if not longer; if you use mini loaf pans start checking them at 40 minutes).

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Friday Faves

photo-116 {cherry trees in bloom}

Happy March Madness Friday! What are you up to this weekend? My plans hinge on the Zags winning tonight (so nervous!!!) and then their game time on Sunday.  We’ve been having amazing weather lately so hopefully I’ll be able to enjoy it tomorrow at least, if it holds up. It feels more like May than March! Some links and pics to get you through the work day – which I hope is ending early so that you can watch the games! TGIF!

photo 2-37 {go zags! blue friday, cherish, joy}

photo-117 {mimosa carafe at my cousin jen’s baby shower last weekend}

photo 3-20 {new favorite mascara}

photo-115 {what do your niece and nephew wear when one needs to grow into her zag gear and one has grown out of all of his? make your own! (now the only issue will be getting them together for a photo shoot)}

Friday Faves

photo 1-41{happy first day of spring!}

Happy Friday, friends! What are you up to this weekend? Besides watching basketball nonstop from now until Sunday night, that is. My brackets are already busted, but I’m so excited for the Zags that I don’t really care that much.  I’m also looking forward to showering my cousin Jennifer and my little cous-niece on the way tomorrow, and then a bon voyage party for a very dear friend who’s moving to Amsterdam (!!!) tomorrow night. Good things the Zags play tonight and Sunday! Wishing everyone a lovely weekend. Some fun links and pics from the week:

photo 2-34{table full of cookbooks at Sesame & Lilies in Cannon Beach}

photo 1-39{“wiltless” glassbaby trio: sweet pea, peony, poppy}

photo 2-35 {adorable little treat bar at my new favorite salon (where they also serve free wine!)}

10406367_674178919375541_7180681802310643910_n {how sweet is baby harper?!?}