It has been on purpose that, up to now, I have neglected to post a dessert recipe. It’s a kind of risk avoidance. Since New Year’s, I have been trying to focus on Not eating heavy-but-empty calories. Sweet things.
All in all, I have done pretty well.
Up to now.
This first month of 2009 has been a rocket; hardly one week ago, Bill and I—along with 2 million others—had braved crowd, cold, and lengthy wait to stand, shoulder to shoulder, (body to body!) and witness this momentous, glorious transfer of power in front of our nation’s capitol. Despite all physical discomfort, there was so much joy. At times electric, we could sense it in the air, feel it in waves moving through the mall. Palpable joy.
Today, freezing rain has left its lacy handiwork on barren trees in my yard. I’m alone in my kitchen, miles and days and bodies removed from that extraordinary moment. I’m in a pensive mood: but not in a melancholy way. I’m ready to savor the sweet. I’ve got assorted berries in the freezer, the other basics in my pantry and fridge. I’m ready to bake. And, I’m thinking about that joy.
No, it doesn’t equate to this berry bundt. But there’s an arc to joy that I like to think lands in contentment. My friend Maggie is on to that: when she took her first bite, she closed her eyes, leaned back her head, and said, “Yep. A cup of coffee and a slice of this cake fits my idea of how to take in a winter afternoon.”
Mixed Berry Bundt Cake
Â½ cup unsalted Butter
1 Â½ cups Sugar
1 Â½ cups Sour Cream
1 Tablespoon Orange Zest
2 teaspoons Vanilla
1 Â½ cups all purpose Flour
2 teaspoons baking powder
1 teaspoon Baking Soda
3 cups mixed Blueberries, Blackberries, Raspberries
(frozen ones are fine, and there’s no need to thaw them out.)
Preheat oven to 350 degrees. Coat a bundt pan with baking spray.
In a mixer, cream together the butter and sugar.
Add the eggs, sour cream, vanilla, and zest.
Add the flour and soda, mixing until well incorporated, but donâ€™t overbeat.
Cover the bottom of the bundt pan with half the berry mixture. Spoon in half the batter.
Sprinkle the remaining berries over the layer of batter and then carefully spoon the rest of the batter on top.
Bake in the center of the oven for 60 minutes. Allow to cool on rack before unmolding.
Dust with a little confectioners sugar and garnish with whole berries.
Serves 12-15, with contentment.