I enjoyed this cake. It was a little tart from the mixed berries (blackberry, blueberry, and raspberry) and not very sweet even though the recipe calls for 2 1/2 cups of sugar. I found the cake a bit dense and heavy and not fluffy like the very berry coffee cake (which I just love). Maybe I overbeat it or maybe that is just how it is supposed to be, not sure. It kind of reminds me of my favorite berry cobbler which if you have not tried yet, you must make it sooner than later. Happy Holidays!
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
1 lemon (or orange), juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1/2 tsp salt
2 cups fresh or frozen mixed berries, tossed with 1 Tbsp flour
homemade whipped cream, optional
Preheat oven to 350. Spray a bundt pan with baking spray, coating well.
Beat butter and cream cheese until combined. Add sugar (I only used 2 cups) and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest (if using orange as I did, juice just half of it but zest all), almond extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the mixed berries.
Spread batter evenly in the prepared pan. Bake for 1 hour, or until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely.
Adapted from: Confectioners of a Foodie Bride