Berry Butter Cake

I created this cake for my husband. He loves pound cake especially a lemon version but my daughter does not like lemon. I think this cake is a perfect compromise. It has more flavor then just a typical pound cake and I usually have all the ingredients already in my pantry. My son loves when I make whipped cream to go with the cake and berries. I hope your family enjoys this cake as much as we do!

INGREDIENTS:

1 CUP BUTTER, SOFTENED

2 CUPS SUGAR

4 EGGS

1 TABLESPOON VANILLA EXTRACT

3 CUPS ALL PURPOSE FLOUR

1 TEASPOON SALT

1 TEASPOON BAKING POWDER

1/2 TEASPOON BAKING SODA

1 CUP MILK

1 TABLESPOON VINEGAR (OR LEMON JUICE)

GLAZE:

1 CUP BUTTER

1/2 CUP SUGAR

2 TABLESPOONS WATER

1 TABLESPOON VANILLA EXTRACT

  1. Preheat the oven to 325. Butter a Bundt pan then add a tablespoon of flour to the pan and swirl until the pan is coated.
  2. Combine the milk and 1 tablespoon vinegar (or lemon juice) in a bowl and set aside. Add the butter and sugar to a mixer and mix on medium until creamed. Then add in eggs one at a time until combined. Lastly add the vanilla and mix until combined.
  3. Combine the flour, salt, baking powder and baking soda in a bowl. Then add half the flour mixture and half the milk mixture to the mixer. Mix for 30 to 45 seconds on low or until just combined. Add in the remaining flour and milk and mix on high for 3 minutes.
  4. Pour the batter into the prepared pan and bake for 50 to 55 minutes. Insert a knife into the cake and make sure the knife comes out clean.
  5. Cool the cake in the pan for 5 minutes. While the cake is cooling make your glaze.
  6. Add the butter, sugar, water and vanilla to a saucepan and stir until the butter is melted. Remove from the heat. Poke holes in the cake and pour half the glaze on the cake. Let cool for 10 minutes while still in the pan. Remove cake from the pan and place on a cooling wrack with aluminum foil underneath to catch the excess glaze. Drizzle the remaining Glaze on top of the cake. Once the cake is completely cooled top with fruit. We prefer to use blueberries and Strawberries.
  7. If you want to add whipped cream then place your mixing bowl and whisk attachment in the freezer while making the glaze and finishing up the cake. Once the cake has cooled remove the mixer from the freezer. Add 1 cup of heavy cream and 1/2 teaspoon of vanilla to your cold mixer. Whisk on high speed until medium to stiff peaks form, about 1 minute. I do not add sugar to my whip cream since this is a sweet cake already but you can add 2 tablespoons of confectioner sugar if you want a sweeter flavor.

I hope you get a chance to try out this delicious cake!

Jordan

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