Zutaten für Berry Bundt Cake
- 4 large eggs
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 tablespoons Kirsch
- 3 cups all-purpose flour
- 4 cups mixed fresh berries
- 4 teaspoons baking powder
- Powdered sugar for dusting
- 1 teaspoon vanilla extract
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Zubereitung von Berry Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch bundt or tube pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur (optional).
- In a separate bowl, whisk together 3 cups all-purpose flour and 4 teaspoons baking powder.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- In a separate bowl, toss 4 cups mixed fresh berries (strawberries, blueberries, raspberries, etc.) with 2 tablespoons of the flour mixture to coat.
- Gently fold the berries into the batter.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, dust generously with powdered sugar before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
134g
Fat
77g
Carbs
25g
