Mixed Berry Buttermilk Bundt

This is one huge bundt cake.  The next time I make this cake, I shall halve the recipe.  This is too big for my family unless I share it with my neighbor which I did.

This recipe calls for 2 tsp of almond extract which I thought the taste to be too strong.  I used only 1 tsp but even that, no doubt it's a huge cake, we find that the almond flavor is rather overwhelming.  Otherwise this is a delicious cake.  The next time I make any cake that calls for almond extract, I shall omit from adding it totally.  Maybe because we don't like the taste of almond extract.

This recipe actually uses raspberries and blackberries but since both these berries are very very expensive here, I decided to use strawberries and blueberries instead.  I should have sliced the strawberries or chopped it into smaller pieces.  Instead, I put it whole into the cake and it's kind of chunky unless you prefer it that way.

What and how to do this?  Well, here's the recipe....

Pre-heat oven to 180dC.
10-inch bundt pan, sprayed with nonstick baking spray with flour.

3 cups all purpose flour
2 cups granulated sugar
1 tbsp baking powder
1 tsp salt
4 large eggs, at room temperature
1 cup buttermilk, divided
3/4 cup unsalted butter, softened
2 tsp almond extract (I shall omit this totally and instead will use vanilla extract)
11/2 cups blackberries
11/2 cups raspberries
2 tbsp icing sugar

•  In large bowl, whisk together flour, sugar, baking powder and salt
• Add eggs, buttermilk, butter and almond extract (if you decided to add this in) to flour mixture. Using electric mixer on medium speed, beat for 1 min until blended. Scrape sides and bottom of bowl with a spatula. Beat on high speed for 2 mins. Gently stir in half each of the blackberries and raspberries.
• Spread batter evenly in prepared pan. Sprinkle the remaining berries evenly over batter.
• Bake in pre heated oven for about 65 mins or until done. Let cool in pan on a wire rack for 20 mins then invert cake onto rack to cool completely. Just before serving, dust with icing sugar.

Great cake to serve your guests at tea time with a cup of hot tea or if you plan to serve it as dessert after meal, just serve it with generous scoop of vanilla or strawberry ice cream.  Lovely!