It’s only been one Monday and I miss #cakemonday…….
I made this cake a few weeks ago for #cakemonday. If you are new to the blog, one of my co-worker’s and fellow bloggers Kelly from Team By Team Cuisine started #cakemonday as a way to make Mondays a little brighter.
Today although the sun is shinning brightly, there is no cake….boo!
When I made this cake for #cakemonday I dusted it with powdered sugar…….because I left my toppings at home. I was in my usual rush to get out of the house.
I seem to fall into a black hole at some point in my morning routine, and when I crawl out, time has completely gotten away from me. I’m running around like a crazy person to get out the door…..let alone the fact that this was after all a Monday!
So, the fruit and topping stayed home. Thank goodness I work in a school, that has a kitchen, that has powered sugar….the day was saved!
Sorta…..when I made the cake again to have Tim take pictures, the powdered sugar was O.K., but it was nothing compared to the fresh fruit and the crunchy, oat, and nut topping.
This recipe is like a fruit crisp on top of cake…….super yum!!! Or my second thought was, it’s like a coffee cake. So, it can be for dessert or breakfast….dual duty cake.
Breakfast….serve it with a cup of coffee. Dessert, ice cream or whipped topping…..maybe warm the cake just a smig….heavenly.
This cake can also be a great take along cake, for a picnic, potluck, family reunion…..all those summer outings that seem to fill our weekends.
Whether it’s for breakfast, dessert, or as a take along……Triple Berry Bundt Cake fits your needs…..Monday or not!
- 2½ sticks unsalted butter, softened
- 2⅓ cups of all purpose flour
- 1½ teaspoons of baking powder
- ½ teaspoon of salt
- 1¾ cup of granulated sugar
- 3 large eggs
- 2 large egg yolks
- ⅔ of a cup buttermilk
- 2 teaspoons of pure vanilla extract
- 1 small jar triple berry jam/preserves
- ½ pint each blackberries and raspberries, macerated with 2 tablespoons sugar.
- Oat Crumble Topping:
- 2 tablespoons butter
- 2 tablespoons brown sugar
- 3 tablespoons flour
- 2 tablespoons oats
- 2 tablespoons sliced almonds
- Preheat your oven to 350°F. Spray the inside bundt pan with baking spray and dust with flour.
- Sift together flour, baking powder and salt. Set aside
- Using the paddle attachment of your stand mixer,beat the butter and sugar at medium speed until it is light and fluffy. Reduce the speed to low and add egg yolks. Continue to beat until the mixture is smooth, scraping down the bowl as necessary. And then add the whole eggs, one at a time, making sure each is incorporated before adding the next.
- Keeping the mixer on low and add half of the flour mixture.Mix to combine. Add buttermilk mixing until just combined and then add the remaining flour. Scraping bowl if necessary. Mix until it is just combined. Scrape down the bowl and then add the vanilla extract. With mixer on medium and mix for about 30 seconds, until the batter is smooth.
- Scoop a heaping cup of the batter into the bundt and smooth it evenly into the bottom of the pan. With a teaspoon, make a little trench in the batter and spoon in the jam. Add the remaining batter. Using a long toothpick or skewer, carefully give the batter a little swirl. Bake for 50-60 minutes, or until the cake is a golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Cool the cake for about 30 minutes and then turn the pan out onto a rack to cool completely.
- Oat Topping:
- Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet.
- To serve, place fresh fruit and oat topping on top of called bundt. Serve with ice cream or whipped topping if desired.