Let’s be honest, people. Summer is never about the cake (or chocolate, really, but I’ll save that for another time). Summer, especially this current summer in time, when the heat is seriously ridiculous, is about the ice creams, and cobblers, crisps, and pies. I mean, did you see this in Monday’s paper? Seriously, it’s no question. There’s no need to make cake in the summer.
And I get it. Fruit is in abundance, and needs as little dressing up as possible. But we are depriving ourselves! Lovely, fresh summer fruit can be easily incorporated into any cake! And this cake is delightful, and full of berries and summer flavors. And it is even rocking some patriotic colors, perhaps appropriate for a holiday barbecue that you may be attending this week??
And above all else, bundt cakes are the most perfect dessert to make: they tend to be made in one bowl, they feed a crowd, and they are always no less than a showstopper. And because things are the way they are, in the summer, bundts are totally unexpected. Which adds to the showstopper piece, and quite frankly, makes you awesome.
So hurry up and make this cake. And if you feel like it, you can go ahead and serve it up with your favorite ice cream. We can’t always protest summer desserts, can we?
Mixed Berry Lime Bundt Cake (slightly adapted from Joy the Baker)
scant 1 1/2 cups granulated sugar
2 tablespoon fresh lime zest
3 cups all-purpose flour
1 tablespoon baking soda
1.5 teaspoons salt
a couple swipes of fresh nutmeg
3 large eggs
1 cup unsalted butter, melted and cooled slightly
1 cup yogurt
2 tablespoon fresh lime juice
1/2 pint fresh raspberries
1/2 pint fresh blueberries
Preheat oven to 350 degrees. Grease and flour a Bundt pan. Set aside.
In a small bowl, combine granulated sugar and lime zest. Rub the zest into the sugar. Set aside.
In a large bowl, whisk together the lime sugar, flour, baking soda, salt and nutmeg. In a separate bowl, whisk together eggs, butter, yogurt and lime juice.
Add the wet ingredients all at once to the dry ingredients. Stir with a wooden spoon until all of the dry ingredients are moistened and the mixture is thoroughly combined. The batter will be thick, but make sure that all of the flour is well-incorporated. Add the fresh berries and gently fold in until evenly distributed through the batter.
Spoon the batter into the prepared pan. Bake for 60 minutes, or until a skewer inserted in the center of the cake comes out clean. Allow to cool in the pan for 20 minutes then invert onto a wire rack to cool completely. Let cool completely and then sprinkle with powdered sugar.