Happy first day of fall here is the total opposite of a fall recipe for those of use that don’t have the weather to match the pumpkin we’re all chomping at the bit to inhale.
The weather in SoCal has been super wishy washy lately, I could’ve just worn a tee and no pants yesterday but then a hoodie was needed this morning when I took the dogs out, and then of course the mood swing continues with a high of 90 next week.
But all that is great because we have this cake that’s fun and delicious and has all of my favorite spring/summer things so we can be cool and not uncool and have this when it’s 90 and crack open the can of pumpkin when I’m forced to wear pants.
This gem comes from Naomi over at Baker’s Royale, queen of baking, queen of blog pastries, queen of oven treats. We can now add cookbook to that whole list. I’ve been a huge fan of Naomi’s since forever, so it was great when we went from internet friends to real life friends/styling buddies when I went to go and work with her on prepping and styling for her book.
It ended up being the perfect combo of us and the photographer with her assistants that seriously made it one of the best shoots to work on, hands down, greased gears x 100. It helped that we all had a mild obsession with coffee and the baked goods we were pumping out.
The book itself is really great and fun with all the twists on classic desserts with new ones added in, everything looks delicious and I can guarantee it all tastes good too. This cake was one of my favorites on the shoot because the combo of the tart jam filling and lime poppyseed cake was so spot on perfect and I loved how it’s a nice surprise when you cut into it, almost like a jelly donut that won’t ruin your favorite blouse.
Berry Smash Lime Poppyseed Cake
Makes 1 10″ Bundt, Easily feeds 12-14
If this is too much cake (LOL WHUT IS THAT) then go ahead and halve the recipe and bake it in an 8×4″ greased and parchment lined loaf pan, checking in at 30 minutes for doneness
The Berry Smash:
1/2 cup (80g) blueberries, fresh or frozen
1/2 cup (80g) raspberries, fresh or frozen
(you can use a cup combo of whatever berries you want)
3 tablespoons white granulated sugar
1 tablespoon corn starch (measured before the juice so you don’t have to worry about washing the tablespoon)
1 1/2 tablespoons lime juice (zest the lime first)
The Cake:
2 1/2 cups (325 g) all purpose flour
1 3/4 cups (350 g) white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup (170 ml) vegetable oil
1/2 cup (130 ml) buttermilk
1/4 cup (60 ml) lime juice
3 large eggs
2 tablespoons lime zest, from 2 large lemons
2 tablespoons poppy seeds
To make the berry smash, combine all the ingredients in a medium saucepan and cook over medium heat, smashing with a potato masher until the berries are broken down. Once the mixture starts to bubble cook for 2 to 3 minutes so the corn starch cooks out and thickens, really making sure it thickens for the full 2 minutes. Set the mixture aside to cool to room temperature (spreading it out on a plate makes this go faster).
Once the mixture has cooled down a bit, preheat the oven to 350*F and butter and flour a 10 cup bundt pan. I repeat, butter and flour, no nonstick spray, this cake is a little touchy but be cool about it, don’t use nonstick spray and have to remake it.
To make the cake, whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In another bowl beat together the oil, buttermilk, lemon juice, eggs, and lemon zest with a fork until well combined. Add the wet ingredients to the dry and mix just until combined. Stir in the poppy seeds.
Pour half the batter into the prepared bundt pan then spoon half the berry smash on top of that, making sure you stay in the center of the cake and trying not touch the edges of the pan (this just helps with sticking). Repeat with the other half of the batter and last the other half of the berry smash.
Bake in the preheated oven for 40-45 minutes, until the cake’s golden brown and a toothpick or skewer inserted comes out clean. Wait 20 minutes before flipping the cake out onto whatever you’re serving it on, any longer and you risk the cake sticking and losing the top half with the berry smash but this is also a great rule to live by with any bundt.
