Joy the Baker

Sweet Berry Lime Cake

April 30, 2013

Sweet Berry Lime Cake

This Bundt cake is my way of making cake without rreeaaalllyy making cake.  Filling, stacking, and fighting with frosting… sometimes (most times) making a layer cake is just too many steps in between me and a slice of cake.

I have sooo many tricks for doing things without doing things.  (What does that even mean?)  Mascara is my way of wearing makeup without wearing makeup.  Carrot sticks and Tic Tacs are my way of eating lunch without eating lunch.  Text messaging is my way of having a conversation without having a conversation.  Coffee is my way of waking up without waking up.

You understand me.  Let’s have cake.

Sweet Berry Lime Cake

This dessert feels like a fancied up cake mix situation without the guilt.  Wait… am I the only one that feels guilty about adding eggs, water, and oil to a mix and calling it cake?  I just know that I didn’t earn the compliments.

This cake is basically cake mix… without the mix or the box.

To be fair, I think brownies from a box are better than any brownie I could ever made from scratch.  I’m not too proud to admit that.  Delicious brownies without making brownies.

Ps.  If Sweet Berry Lime makes you think of Dr. Steve Brule’s Sweet Berry Wine… you’re a friend of mine.  If not… nevermind.  XO!

Sweet Berry Lime Cake

Adding lime flavor to this cake feels like a solid idea.  Bright citrus + summer fruit is always a success.

I like to rub lime zest into the granulated sugar.  This releases the essential oils in the lime zest and makes for a beautifully fragrant sugar.  It’s one of those clever pastry chef tricks… now you know.

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One bowl.  No mixer.  Tons of fresh berries.

I really like the direction the season is going.  If you have a mixing bowl and a wooden spoon, you’re halfway there.

Sweet Berry Lime Cake

At this point, you’ll probably want to reach for the soup spoon and just eat the batter.  I kinda did that just a little.  Don’t you judge me.

Sweet Berry Lime Cake

Golden brown and super moist.  This was almost too easy.

Sweet Berry Lime Cake

You could certainly drizzle this cake with a powdered sugar glaze.  You could slather it in chocolate ganache.  Cream cheese frosting would be totally over the top (and amazing).  I opted for a simple sprinkling of powdered sugar.  I like that it looks like snow.  I like that it’s effortlessly elegant.

This cake is tender, moist, and fully of berry explosion bits.  It’s more of a crumbly cake crumb… which I like.  It makes this cake feel like the perfect breakfast or afternoon pick-me-up.  Actually… I’ll find any reason to eat cake for breakfast.  You know this to be true.

Sweet Berry Lime Cake

adapted from a super old family cookbook

makes 1 Bundt cake

Print this Recipe!

1 1/2 cups granulated sugar

1 tablespoon fresh lime zest

3 cups all-purpose flour

1 tablespoon baking soda

1 teaspoon salt

1/4 teaspoon freshly grated nutmeg

3 large eggs

1 cup unsalted butter, melted and cooled slightly

1 cup buttermilk

1 tablespoon fresh lime juice

3/4 cup fresh raspberries

1/2 cup fresh blueberries

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Grease and flour a Bundt pan.  Set aside.

In a small bowl, combine granulated sugar and lime zest.  Using your fingers, or the back of a spoon, rub the zest into the sugar, releasing the essential oils in the zest.  The sugar will be lime scented.

In a large bowl, combine lime sugar, flour, baking soda, salt, and nutmeg.  In a separate bowl, whisk together eggs, butter, buttermilk and lime juice.

Add the wet ingredients all at once to the dry ingredients.  Stir until all of the dry ingredients are moistened and the mixture is thoroughly combined.  The batter will be fairly thick, but no lumps should remain.  Add the fresh berries and gently fold in until evenly distributed through the batter.

Spoon the batter into the prepared pan.  Bake for 50 to 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.  To serve, sprinkle with powdered sugar and serve with coffee.


124 Comments Add A Comment

  • This cake looks wonderful. I love to bake bundt cakes. They are one of my favorite things. and this one looks delish.

  • This looks like a tastytasty cake. I’m all for these kind of cakes, I don’t know if I’ve ever filled a cake, and bf doesn’t like frosting (I only like it if I don’t then have to store said cake covered in frosting). I think I’ll make this for our house-warming. Thank you!!

    Sera

  • ugrh, that looks too damn good right now. I can’t even look.

  • I know what it is to do something without doing something. Like using a dry wipe cleaner on my floor and consider it cleaned. Stuff like that. I think, though, that this recipe is my final call to get me a bundt pan. Tracy induced me to get a donut pan. I bought 2 sizes. Sigh. I need a bundt pan.

  • Oh my this looks soo beautiful – if only fresh berries weren’t so ridiculously expensive at my side of the world right now. It just doesn’t look like the kind of cake frozen berries can do justice!
    And i’m right there with you with cake mixes! Never!

  • Looks super-yum! Where does all your baked goodies go after baking, testing, retesting? And how do you not get fat?

    I’d love some of this with coffee right now!

  • Hi Joy
    Gosh I m sitting in a cafe trying to resist the cakes in the shelves and here you go, giving me an idea what to cook this weekend!

    I just bought your book from a store here in singapore! Will be ploughing thru it religiously!

  • One bowl. No mixer. And not fussing with a layered cake and frosting and too many steps…totally perfect. I love Bundts, too, for all these reasons!

    And I know everyone will tell you about brownie mix now and how they have a fave brownie recipe, but I have 2 recipes (one is the Alice Medrich recipe that I’ve recently started using) and the other I’ve had for 5+ years and never cheated on it til just recently. Both are one bowl, stir together types, that are seriously so fast, easy, and blow mixes away for the fudge factor!

    But you have cake…you don’t even need brownies :)

  • i am so excited to make this… ASAP! :D
    what a winner combo – lime and berries! and love that tip of rubbing in the lime zest!
    Golden brown and super moist – i am so there
    thanks for sharing the delicious recipe!

    p.s. i totally get the mascara ‘make-up’ – it’s a saviour

  • Yum, totally going to go home and make this, although I’ll have to make do with frozen berries as winter is coming over my side of the world. Sad face. Think I’ll have to comfort myself with some of that cream cheese frosting you mentioned. I’ve never understood cake box mixes, it’s always seemed like not much effort of mixing the flour & baking powder/ soda/ cocoa yourself compared with the price of buying that stuff pre-mixed. Maybe I’m just too cheap though…

  • Yum and congrats on the new award! I usually agree on boxed brownies though prefer making things from scratch too. This is my current best option for box knock offs… http://fakeitfrugal.blogspot.it/2012/04/fake-betty-crocker-brownie-mix.html?m=1 . And let’s be honest, I have never made the dry bags without going all the way to brownies immediately…why mix up half a brownie recipe to store for later when you can make and eat the whole recipe now (not the whole pan mind you, at least usually not).

  • looks frigging amazing!

    i have just moved and have no oven….shocking and wrong! That is my mission for the weekend…then I can bake one more!

  • So excited to make this cake.

    In other news Joy, if you want brownies that are super simple and I promise will turn our better than box brownies (though the ones in your cookbook are pretty awesome) I urge you to try this recipe I reposted from Food 52 http://www.rachelphipps.com/2013/04/recipe-super-simple-3-step-chocolate.html

  • Joy – Congrads on winning a Saveur 2013 food blog award, you deserve it!

  • Doing things without doing things…the story of my life! What a delicious looking cake. Really does look surprisingly easy. Even I might be able to make this one. I love the trick about the zest in the sugar. I feel like that’s one of those things that people can never really pin down where or how, but makes a world of difference.. I’m ready for coffee and Tic Tacs tomorrow :)

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