Sundays are great because it’s the perfect day to spend time with family. Have you ever heard the song, That’s What I Love About Sundays (Craig Morgan)? It’s one of my all-time favorites, because that’s what Sunday is to me-family time and relaxation. One of my favorite memories is heading up to grandma’s after church for Sunday dinner. So last weekend-that’s what we did-sort of. Only this time, I made dinner. And when this girl is in charge of Sunday dinner, dessert is a must!
When you are busy with the task of whipping up dinner and a dessert, I like to make sure the dessert is easy, yet special and obviously delicious. That’s why I love Bundt cakes-they are especially beautiful and are relatively easy to bake up alongside your other dinner items.
I found this recipe on Julia’s Album, she has tons of glorious looking Bundt cake recipes-and after testing this one out, I can’t wait to give a few others a try. I didn’t have a variety of berries, but my stockpile of peaches and freshly picked blueberries from the summer still fills my freezer-and I figured this combination would be just as delicious.
This cake is ahhhhh-maaaazingly delicious. The peaches….the blueberries….absolutely one of my favorite cakes, ever.
And I like cake.
Not only was it beautiful, it was a big hit, too. Even with Tank the Scavenger-who managed to gobble up my slice while I tending to Julianna. Little bugger. What can I say, he has good taste.
- 2-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 cups fruit (1-1/2 cups diced peaches, 1-1/2 cups blueberries)
- 2 tablespoons all-purpose flour
- confectionery sugar for dusting
- Preheat oven to 350 F.
- In a medium bowl, mix flour, baking powder and salt and combine thoroughly. In a separate large bowl, add together the softened butter and sugar. Mix on high until even consistency is reached and the mixture reaches lighter color. Then add eggs and vanilla to the butter-sugar mixture and continue beating until well-incorporated.
- Alternately add flour and buttermilk to mixture in three additions. Start by adding 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/4 cup of buttermilk. Repeat until all incorporated.
- To prevent fruit from clumping, in a separate bowl, combine fruit with 2 tablespoons of flour. Then fold fruit into cake mixture.
- Spray your cake pan with a baking spray and dust with flour. Pour batter gently into prepared pan. Bake for at least 60 minutes (I have a stone baking pan so mine took about 1 hour and 20 minutes), until the toothpick inserted into the center comes out clean.
- Remove the pan from oven and let it cool for 40 minutes on wire rack. After 40 minutes, flip Bundt cake over and continue to let cool for another 15 minutes. Then carefully lift pan off of cake.
- Dust with confectionery sugar and serve.
- Best if served within a few days. Store cake in refrigerator.