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Mixed Berry Cake




Source of Recipe


Williams-Sonoma Kitchen


List of Ingredients




For the cake:
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
12 Tbs. (1 1/2 sticks) unsalted butter
2 1/4 cups granulated sugar
1 Tbs. Chambord liqueur
5 eggs
2/3 cup sour cream
1 1/2 cups mixed berries, such as blueberries,
raspberries and blackberries

For the glaze:
1/3 cup water
2/3 cup granulated sugar
1 Tbs. Chambord liqueur

Confectioners’ sugar for dusting (optional)


Recipe



Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease and flour a rose Bundt® pan; tap out excess flour.

To make the cake, over a sheet of waxed paper, sift together the flour, baking soda and salt. Transfer 1 1/2 Tbs. of the flour mixture to a bowl and reserve.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, 1 to 2 minutes. Add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the Chambord and beat until incorporated, about 1 minute. Add the eggs one at a time, beating well after each addition.

Reduce the speed to low and add the flour mixture (except for the reserved portion) in three additions, alternating with the sour cream and beginning and ending with the flour. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Toss the berries with the reserved flour mixture. Using a rubber spatula, gently fold two-thirds of the berries into the batter.

Spoon half of the batter into the prepared pan and sprinkle the remaining berries over the batter. Spoon the remaining batter on top, spreading the batter so the sides are higher than the center.

Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

Meanwhile, make the glaze: In a small saucepan over medium heat, whisk together the water and granulated sugar and cook until the sugar dissolves, about 3 minutes. Remove from the heat and stir in the Chambord.

Tap the Bundt® pan gently on a work surface to loosen the cake. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely before serving. Dust with confectioners’ sugar just before serving. Serves 16.