John Myers
Blackberry – Buttermilk – Bundt Cake
The perfect blackberry – buttermilk – bundt cake recipe with a picture and simple step-by-step instructions.
- 250 g Soft butter
- 250 g Sugar white
- 1 packet Vanilla sugar
- 5 Free range eggs
- 400 g Flour
- 1 packet Baking powder
- 2 pinch Salt
- 200 Milliliters Buttermilk
- 1 tablespoon Rum
- 200 g Blackberry jam
- In a mixing bowl, beat the butter, sugar, vanilla sugar, rum and a pinch of salt until frothy. Separate the eggs, stir in the egg yolks and put the egg whites aside. Mix the flour with baking powder and stir in two portions with the buttermilk. Beat the egg white with the pinch of salt until stiff and fold in.
- Heat the blackberry jam a little so that it becomes more liquid. Now place a third of the dough in the prepared Gugelhupf pan and pour half of the jam onto the dough. Repeat this process and finish with batter.
- Now place the pan in the oven preheated to 180 degrees (convection) and bake for approx. 60 minutes. (Chopsticks sample) After the baking time, take it out of the oven and let it cool down in the tin.
- If you want, you can coat the Gugelhupf with couverture or sprinkle with powdered sugar.
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