Blackberry Buttermilk Bundt Cake
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 223.5
- Total Fat: 5.8 g
- Cholesterol: 31.6 mg
- Sodium: 303.1 mg
- Total Carbs: 41.2 g
- Dietary Fiber: 2.6 g
- Protein: 3.8 g
View full nutritional breakdown of Blackberry Buttermilk Bundt Cake calories by ingredient
Introduction
Easy and pretty cake Easy and pretty cakeNumber of Servings: 12
Ingredients
-
2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup lowfat buttermilk
2 large eggs
1/4 cup vegetable oil
3 cups fresh blackberries
Tips
You can make a powdered sugar glaze for this or serve with ice cream or a spoonful or two of crème anglaise.
Directions
Preheat oven to 350 degrees. Spray a 6 cup Bundt pan with cooking spray.
Sift together flour, baking powder, baking soda, and salt in a large bowl.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup of the sugar, buttermilk, eggs, and oil.
Add dry ingredients in thirds, mixing until just moist. Do not over mix.
Toss berries with 1/4 cup sugar and gently fold 2 ups into the batter (reserving 1 cup). Pour batter into pan. Sprinkle remaining berries on top and tap several times to get them to stick to the batter. This helps the berries distribute throughout the cake.
Bake for 40 to 45 minutes, or until the top is lightly browned and the cake passes the toothpick test. Set on wire rack and cool for 20 minutes, then turn out of pain and cool completely.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user EILEENNP.
Sift together flour, baking powder, baking soda, and salt in a large bowl.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup of the sugar, buttermilk, eggs, and oil.
Add dry ingredients in thirds, mixing until just moist. Do not over mix.
Toss berries with 1/4 cup sugar and gently fold 2 ups into the batter (reserving 1 cup). Pour batter into pan. Sprinkle remaining berries on top and tap several times to get them to stick to the batter. This helps the berries distribute throughout the cake.
Bake for 40 to 45 minutes, or until the top is lightly browned and the cake passes the toothpick test. Set on wire rack and cool for 20 minutes, then turn out of pain and cool completely.
Serving Size: Makes 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user EILEENNP.