Huckleberry Cardamom Bundt CAKE
- 20m Prep Time
- 50m Cook Time
- 2h Ready In
A moist and tender Bundt cake made with a blend of all-purpose and whole wheat pastry flour, flavored with cardamom and studded with huckleberries. Perfect served warm with butter or dusted with confectioners' sugar.
Ingredients
- 1 1/2 cup unsalted butter at room temperature
- butter for greasing
- 2 1/2 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 2 tsp ground cardamom
- 2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup sour cream
- 3/4 cup buttermilk
- 1 tbsp vanilla extract
- 1 1/2 cup dark brown sugar packed
- 3 large eggs at room temperature
- 1/2 cup fresh or frozen huckleberries or blueberries
- Confectioners' sugar for dusting
Nutrition (per serving, estimated)
Estimated based off 11 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 75 mg
- Iron: 1.51 mg
- Magnesium: 11.5 mg
- Phosphorus: 94.1 mg
- Potassium: 98.5 mg
- Zinc: 0.49 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 1/2 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 2 tsp ground cardamom
- 2 tsp kosher salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 cup sour cream
- 3/4 cup buttermilk
- 1 tbsp vanilla extract
- 1/2 cup fresh or frozen huckleberries or blueberries
Prepare
- 1 1/2 cup unsalted butter, at room temperature
- butter, for greasing
- 1 1/2 cup dark brown sugar, packed
- 3 large eggs, at room temperature
- Confectioners' sugar, for dusting
Let's Cook
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Step 1.
Thoroughly butter a Bundt pan and line a baking sheet with parchment paper. Set them aside. Preheat the oven to 350°F.
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Step 2.
In a large bowl, sift together the all-purpose flour, whole wheat pastry flour, ground cardamom, kosher salt, baking powder, and baking soda. In a small bowl, whisk together the sour cream, buttermilk, and vanilla extract.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and dark brown sugar on medium-high speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Reduce the mixer speed to low.
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Step 4.
Add the flour mixture and the sour cream mixture to the butter mixture in three alternating batches, starting and ending with the flour mixture. Mix just until combined after each addition. Fold in the huckleberries (or blueberries) gently with a spatula. Scrape down the sides of the bowl, then pour the batter into the prepared Bundt pan and smooth the top.
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Step 5.
Bake until the cake springs back when lightly pressed with a finger and a skewer inserted into the center comes out clean, 45 to 55 minutes. Let the cake cool in the pan on a wire rack for 20 minutes, or until the pan is cool enough to handle. Then invert the cake onto the prepared baking sheet to cool completely.
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Step 6.
Once the Bundt cake is completely cool, dust it generously with sifted confectioners' sugar before serving.