Technically this is a mixed berry bundt cake. There are two, count ’em, two raspberries in this cake as well. If you find them, you win a prize. It’s awesome.
This cake is also awesome. And I finally, finally, got to use my new bundt pan. And by new, I mean I got it two Thanksgivings ago and it’s been sitting in my cupboard ever since. It’s not that I don’t like bundt cakes though. In fact, I think bundt cakes are the bee’s knees. It’s just that I have high standards for bundt cakes, so I couldn’t just use any recipe for the inaugural baking with my new pan.
The cake itself is dense and moist and forms that ever-pleasing chewy, slightly sugary crust on top. The berries speckle the cake and add a sweet flavor that is not overpowering and compliments the cake nicely. Seriously, this cake is so good that I ate half of it before I got a chance to take a picture. In fact, I kind of wish I had some right now.
Blackberry Bundt Cake
- 1 cup butter
- 3 cups granulated sugar
- 6 eggs, separated
- 1 cup sour cream
- 1/4 tsp baking soda
- 3 cups flour
- 2 cups blackberries (plus 2 raspberries)
Preheat the oven to 350ยบ.
In a large bowl, cream the butter and the sugar. Add the egg yolks one at a time, making sure each one is incorporated before adding the next.
In a small bowl, mix the sour cream and baking soda together.
Add the sour cream and the butter to the sugar mixture, alternating between the two. Beat the egg whites until stiff peaks form and fold them into the batter.
Coat the berries with some flour to help them float in the batter and gently combine them into the batter.
Spoon the batter into a 10 inch bundt pan.
Bake for 60-70 minutes until a tested comes out clean.
