Any leftovers make a great breakfast treat for houseguests.
Make Ahead Tips
For the best flavor, make both the cake and its topping one day in advance.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
There's just no doubt about it. When you follow the recipe (as written!) the cake is a keeper. I've made it many times. I'm always looking for a recipe where I can use up extra buttermilk, and it's been wonderful every time.
Ive made this recipe many, many times since it first came out. The first was the most successful when I was short of baking powder and only used 3t instead of the recipes 4t. Subsequent cakes made with 4t all fell somewhat; one fell quite dramatically. A little research on ratios of cake ingredients revealed why: typical ratios of baking powder to flour are 1 to 1 1/2 t per cup of flour. This cake falls just within that range BUT also has the leavening of the baking soda which is 1/4t per cup of flour. This has 1t soda for 3 cups. It has lots of leavening, which is not always a good thing if the cake structure cant support it. So I now make it with only the 3t of baking powder and it works beautifully. Id give it 4 stars (5 stars is for truly over the top recipes in my book), but because of the challenges Ive had with it, just 3. Nonetheless, its one of my favorite Bundt style cakes.
OK, so I made a few changes, but I'm posting a review anyway because I think it's possible others might wonder about it and so I can report back with how it worked. First, I was looking for a loaf recipe because I wanted to be able to freeze some of it and not have a big cake hanging around. I used 2 loaf pans...it was slightly too much batter, but nothing bubbled out of the pans, so it worked OK. Second, I had some peaches I wanted to use up, so I used peaches (diced, not peeled) and raspberries as the berries. I didn't fuss to much with drying them or tossing in flour, and nothing sunk. I'm giving it only 4-stars because I also tried the same technique with The Blueberry Muffin Cake (also a Fine Cooking recipe -- search the data base if interested) and I preferred the taste of that one. This one is tasty and worth making, but I mildly preferred the other one so I'd probably go to that one in the future. I found this one a little less sweet, so I preferred the sweeter (but not too sweet) taste of the other one.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?