Vanilla bundt cake with blackberry swirls
Super moist and buttery vanilla bundt cake with flavorsome berry swirls inside. The cake is topped with gooey vanilla icing!
Servings: 10 Slices
- 1 1/2 Cups (180 gms) Cake flour
- 3/4 Cups (150 gms) Sugar
- 1/4 Cup (49 gms) Clarified butter
- 1/2 Cup (115 gms) Softened butter (salted)
- 3 Large eggs
- 1 Tbsp Lemon juice
- 1 tsp Lemon Zest
- 3/4 tsp Baking powder
- 3/4 tsp Baking soda
- 2 tsp Vanilla extract
- 3 Tbsps (60 gms) Blackberry jam/preserves (seedless)
- 2 drops Purple food coloring (optional)
Vanilla Icing (Optional)
- 1 cup (120g) Confectioners' sugar
- 3 Tablespoons Heavy cream
- 1/2 tsp Vanilla Extract
1. Preheat your oven to 350°F (177°C) and grease/spray a 6 inches bundt pan.2. Sift cake flour, baking soda, baking powder and salt together. Set aside.3. In a large mixing bowl whisk butter, clarified butter and sugar till it gets light. About 3-4 minutes. Add egg one at a time and beat well after each addition.4. Add vanilla, lemon zest and juice. Mix them in. Add flour in two additions and fold to combine. The batter will be thick. Do not over mix.5. Take about 6 tablespoons of batter out and add jam to it. Add two drops of food coloring. Layer the purple batter with vanilla in three-four additions (as shown in process pictures).6. Bake for about 35-40 minutes. The cake is ready when it passes the tooth pick test. Cool it for 10-15 minutes in the bundt pan. Cool down further on a wire rack before glazing.For the icing-Mix and whisk all the ingredients together until smooth. Glaze the cake right before serving. As this icing sets on the cake as time passes. If you ask me it is best enjoyed fresh!
- Don't skimp on the beating time of butter and sugar. We really need to get this mixture light and airy. It's air, that is beaten into mixture which makes our cake rise along with the leaveners.
- Don't overmix the batter after adding flour. Just mix until flour disappears in the batter.
- You can use any jam/preserves you prefer. How about strawberry? Oh and raspberry? or even peach!
- You could replace clarified butter with butter, But I recommend using clarified. It enhances the cake flavor many folds!