Tuesday, July 31, 2012

Raspberry Almond Bundt Cake

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Summer brings some of the most beautiful fruit! Deep red raspberries, dark purple blackberries, juicy blueberries...and all bursting with sweet, juicy flavor! 

So finally, berry-picking season is upon us. Okay, fine. I guess it's been upon us for quite a while, but I'm finally acknowledging it with a beautiful recipe! And if you're not all into the picking action, there were piles upon piles of plump berries at the grocery store last time I went.  

Ever since I started my first-ever pastry class about two weeks ago (more on that to come for sure!), I decided that I really like making individual-size desserts. There's just something so fun about a fresh pastry or cakelet handcrafted with a single person in mind. Or several single persons.

Could there be anything more perfect than a moist almond butter cake topped with a thin raspberry glaze? Not really. So please feel free to enjoy the most perfect mini cake of the season!

P.S. Frozen berries work great, too. 
P.P.S. You can make a regular bundt cake instead of the minis by increasing the total bake time if you aren't a fan of the minis.
P.P.P.S. Be sure to check out Domestic Goddess' raspberry seasonal posting, too!

Raspberry Almond Bundt Cake [click to print]
makes 6 mini bundts

For the cake
  • 2 tsp. sugar
  • 2/3 to 1 c. raspberries, roughly chopped
  • 2 c. flour
  • 1/2 c. almond flour
  • 1 T. baking powder
  • 1/4 tsp. salt
  • 3/4 c. sugar
  • 2 eggs
  • 1-1/4 c. buttermilk
  • 1/4 c. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 2 tsp. almond extract
For the glaze
  • 2 to 3 c. powdered sugar
  • 1/2 c. raspberries, crushed with all their juices
Preheat oven to 350 F and generously coat with nonstick cooking spray (the kind with flour in it is best for bundts, I think). Sprinkle bottom of bundt pans with sugar, about 1/3 tsp. per pan. Divide berries evenly among pans and set aside. 

Whisk together flours, powder and salt; set aside. In separate bowl, whisk together sugar and eggs. Stir in buttermilk, butter and extracts. Stir in flour mixture until evenly combined. Pour batter into bundt pans and bake about 20-25 minutes or until top springs back when touched lightly. Allow to cool in pans about 10 minutes before turning turning out on wire rack to cool completely.

If the berries stick in the pan, just scoop them back onto the top of your bundt before glazing. To make the glaze, whisk together berries and sugar. Pour over cakes and garnish with toasted almond slivers.

Source: Adapted from Nook & Pantry


  1. Adorable cakes! Perfect for so many occasions! I'd love having my own little bundt!

  2. These are so cute!!! Love it! I have to admit that I am struggling with this month's Bake It Seasonal. Plums are hard!


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