Lemon Berry Bundt Cake from Modern Potluck + a Giveaway

lemon berry bundt cake | apt 2b baking co
lemon berry bundt cake | apt 2b baking co
lemon berry bundt cake | apt 2b baking co
lemon berry bundt cake | apt 2b baking co
lemon berry bundt cake | apt 2b baking co

Before we talk about this killer bundt, can we talk about the Olympics for a second? I freakin' LOVE the Olympics SO MUCH! One of the best perks of working from home is that I can just stream that business all day long in the background. I will watch any sport that's on - rowing, diving, synchronized diving (which is insane, btw), golf, tennis, dressage (did you know that horse dancing was a sport?!), water polo, weight lifting - seriously whatever is, on I will watch, and I will cry at every medal ceremony.

I will also cry especially hard when someone is the only person from their country to ever qualify for an event, like Indian vaulter Dipa Karmakar who barely missed a medal a few days ago. I will cry at every mention of the Refugee Olympic Team. I will cry every time someone makes history like Simone Manuel (first African American woman to win an individual gold in swimming!), Simone Biles (3 golds and 1 bronze so far in her first Olympic games, and one of the best athletes in the world!) Usain Bolt (so relaxed, so magnetic!), Wayde van Neikerk (ran a WR time from lane 8!) and Oksana Chusovitina (her 7th Olympics!) Michael Phelps (one million medals!), and there are so many more to tears come - track and field and synchronized swimming just started. I even get emotional thinking about how excited Leslie Jones is about the Olympics, and how NBC was so impressed they had to get her in on the action.

I know our world is exceptionally messy, violent, and imperfect right now and in the US we are living through a presidential election season (year?) that we cannot wait to be over, but the Olympics are giving me so much HOPE. To see people from all over the world and all walks of life (the Mexican beach volleyball player who is a PE teacher just killed me) who have worked so hard, for so long and often have sacrificed so much to achieve their dreams and manifest their destiny just fills me right up. I LOVE THE OLYMPICS.

One of the things I made while watching the Olympics last week was this super-yum lemony berry bundt  with cornmeal and ricotta from Kristin Donnelly's new book, Modern Potluck. You all know I love a bundt and this cake was a winner, bright from the berries and fruit and the combination of cornmeal and ricotta gave the cake a wonderful texture and crumb that was great the next day too.

 I am admittedly biased when I say that I love this new cookbook by Kristin, and it's because I shot the photos for it! As I was finishing up my own book project last year, Kristin called me up and asked if I would be interested in photographing her book and I jumped at the chance, and last April (and May) we assembled a crack team and shot lots of photos and ate lots of good food.

I had the great pleasure of sampling a ton of the recipes from this book on shoot days and I can truly give it a hearty two thumbs up. Hello, Bloody Mary Deviled Eggs, Aquabeet Cured Salmon, the tastiest Chinese Chicken Salad, lots of veggie dishes, desserts, and more. Modern Potluck is filled with recipes fit for any crowd, with a handy key that identifies vegan, vegetarian, and gluten free recipes, and handy tips for transporting and assembling when necessary. It is the perfect thing to have in your back pocket as we wrap up summer entertaining season and get ready for fall. Damn, I can't wait for fall. This summer has been brutally hot. 


GIVEAWAY!

The lovely folks at SnapWare are giving one lucky winner a Cake Keeper, perfect for carting your cake to your next potluck (or storing it for later) and a copy of Kristin's wonderful book. To enter please leave a comment below with your favorite potluck dish. Giveaway open to US residents only and entries will be open for one week. The winner will be chosen at random, announced here and alerted by email. Winner will have 48 hours to claim the prize. Good Luck!

Winner has been notified by email. Congrats to Lana!


Lemon Berry Bundt Cake with Ricotta and Cornmeal

From Modern Potluck by Kristin Donnelly

makes one bundt

Use deep colored berries like blueberries and blackberries for a purple hued glaze like the one shown, raspberries will make a pretty pink glaze. Also, I am a glaze lover, so I doubled the recipe below for some extra impact. The gorgeous pattern on top of my cake is thanks to the Nordicware 10-cup Heritage Bundt pan I used (and was asked about many times on Instagram :))  and the cake batter fit perfectly, just make sure to generously butter and flour the interior for easy release. There's nothing more frustrating than a half-stuck bundt!

Cake

2 cups all purpose flour

1 cup cornmeal

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon kosher salt

3/4 cup unsalted butter, softened

2 cups sugar

zest of 2 lemons

1 1/2 cups ricotta

3 large eggs

1/4 cup fresh lemon juice

3 cups late summer berries - blackberries, blueberries, raspberries

Glaze

1/2 cup late summer berries

1/4 cup water

1 cup confectioner's sugar

Preheat the oven to 325ΒΊF. Generously butter and flour every crevice of a Bundt pan or spray with a baking spray that contains flour. Line a baking sheet with parchment paper and set a rack on top to use for cooling.

Make the cake: In a medium bowl, whisk the flour with the cornmeal, baking powder, baking soda, and salt.

In a large bowl, rub the lemon zest with the sugar until the sugar is slightly moistened. Using an electric mixer, beat the sugar with the 3/4 cup butter at medium speed until fluffy, about 3 minutes. Add the ricotta and beat until incorporated. Then add the eggs one at a time, mixing until incorporated. Add the lemon juice. Add the dry ingredients in 3 additions, beating well between each addition. Very gently fold in the berries. Scrape the batter into the prepared pan.

Bake for 60-70 minutes, until the cake pulls away from the sides of the pan, springs back when you touch it, and a wooden skewer inserted into the center comes out clean. Transfer the pan to the prepared rack and let cool for 15 minutes. Invert the cake onto the rack and let cool completely.

Meanwhile, make the glaze: In a small saucepan, combine the berries with the water and cook over medium heat, using a spoon to press on the berries, until they' re broken down and have released lots of juice, about 5 minutes. Strain into a small bowl, pressing on the solids to release as much of the color as possible (it's okay if a few seeds make it through).

Sift the confectioners' sugar unto a medium bowl. Add 2 tablespoons of the berry juice and mix until a smooth glaze forms (you may need a little more juice to make a smooth glaze). When the cake is cool, drizzle the glaze on top and let it drip down the sides.

Potluck Prep: The unglazed cake can be covered and kept at room temperature overnight. Glaze within a few hours of serving.

Gluten-Free Chocolate Cake with cherries

gluten free chocolate cake with cherries | apt 2b baking co
gluten free chocolate bundt cake with cherries-96680024.jpg
gluten free chocolate bundt cake with cherries-96680025.jpg
gluten free chocolate cake with cherries | apt 2b baking co

I am still pretty new to the gluten-free baking world, but I am having  a lot of fun figuring it out. I am starting slow, using tried and true recipes and pre-made flour blends, but I am getting ready to dive in and make my own blends...just as soon as I clear some space in the ol "pantry". This go-round was a classic recipe from Amanda Hesser, the Chocolate Dump-It Cake. I made a few swaps in the recipe, mainly buttermilk for the milk/vinegar combo she suggests (I assume for ease, because not everyone keeps buttermilk on hand) and I also added a bit more salt and some espresso powder to pump up the chocolate flavor. The result is a super tasty gluten-free chocolate cake that is pretty indistinguishable from a traditional chocolate bundt.

Amanda's version also has a simple frosting made from chocolate chips and sour cream, but I wanted to do something a little brighter with this cake. Enter this light and delicious whipped yogurt cream with cherries, which honestly would make an amazing breakfast, with a bit less sugar added in, of course. If you aren't a yogurt fan, a bit of  whipped cream or ice cream would be fab too. Choose your own chocolate cake adventure!

Gluten-Free Chocolate Cake with cherries

Adapted just slightly from Amanda Hesser's Chocolate Dump-It Cake

Makes one, 9-inch bundt

This is a super-simple chocolate cake fit for just about any occasion. It comes together quickly, with minimal dishes and no electric mixer necessary which is just the kind of cake I like to make in the summer. The cherry topping is totally optional. Check out the link above for the original frosting recipe.

2 cups (400g) sugar

4 ounces (225g) unsweetened chocolate

1 teaspoon instant espresso powder (or instant coffee powder)

1/2 cup (115g) unsalted butter, plus more for greasing the pan

2 cups (260g) gluten free flour blend (I used Cup4Cup) or all purpose flour plus more for dusting the pan

2 teaspoons baking soda

1 teaspoon baking powder

1 1/2 teaspoons salt

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

1 teaspoon vanilla

Cherries

1 cup full fat or 2% Greek Yogurt

1/2 cup heavy cream

2-4 tablespoons sugar, to taste

1/2 cup chopped cherries

1/2 teaspoon vanilla extractPreheat the oven to 375ΒΊF and arrange a rack in the center of the oven. Butter and flour a 9-inch tube pan. 

In a 2- to 3-quart pot, mix the sugar, unsweetened chocolate, butter, espresso, and 1 cup of water together. Place over medium heat and stir occasionally until all of the ingredients have melted and are mostly emulsified. Let cool slightly off of the heat.

Whisk the flour, baking soda, baking powder, and salt together. 

When the chocolate mixture has cooled a bit, whisk in the buttermilk, vanilla, and eggs. Gently whisk in the dry ingredients, being careful to not overmix.

Pour the batter into the tube pan and bake until a skewer inserted in the center comes out clean, about 30 to 35 minutes. Let the cake cool for 10 minutes, then remove from the pan and cool on a rack.

Just before serving, whisk the yogurt, cream, sugar, and vanilla together until light and fluffy. Fold in the cherries. Taste the mixture and add a bit more sugar if desired.

Let the cake cool completely then slice and serve with cherries if desired.


These cherries were sent to me by Hood River Cherry Company, but they didn't pay me for the post. The cherries were unbelievably good.

gluten free chocolate cake with cherries | apt 2b baking co