A Simple Berry Filled Cake Which Checks All the Boxes.
This was one of those times when you get a hankering for a particular type of cake, but there’s no recipe to be found which checks all the boxes. So, I put it together myself. I knew I wanted it to contain both blackberries and raspberries, have a moist and tender crumb, and I didn’t want any kind of icing. I wanted it to be a comforting cake. Something I’d like to eat in the afternoon with a cup of tea. Know what I mean?
Thinking back to the texture of my 7Up Cake, I started tinkering. But this time I didn’t want the flavor of 7Up, so I opted to use simple seltzer water. And I liked the idea of some elderflower flavoring in it, so I pulled out my bottle of St. Germain Elderflower Liqueur and added a tablespoon to the batter, along with some vanilla. As we were tasting the batter, my son suggested adding a tiny bit of coconut extract. We’ve discovered that a small amount of this extract adds a fullness of flavor. There is no discernible coconut flavor. That’s not what I wanted. It simply rounded out all the other flavors.
Seeing as how I wanted this cake to be simple and planned on only finishing it by dusting it with powdered sugar, I wanted something more than the normal crust. I sprayed the pan heavily with Baker’s Joy, as I always do for all of my bundt cakes, but I then sprinkled it thoroughly with medium grind stone ground white cornmeal, hoping for a crunchy crust.
As with all cakes in which whole berries are added I kept my fingers crossed that they wouldn’t all sink to the bottom. Hoping to avoid that outcome, I held back a few tablespoons of flour, tossed it with the berries and folded them into the batter. After that it was simply a matter of waiting to see how this cake would actually turn out.
As you can see, it baked well and all the berried did not sink. Whew! As to the overall taste? It’s exactly what I had in mind – moist, buttery flavor, aromatic from the elderflower liqueur, and filled with the brightness of the berries. The crust? It’s a game changer for me. I love the texture and will use the same technique again in the future for other cakes that could use a little something extra added to their crusts.