Raspberry Buttermilk Bundt Cake

Ingredients

• 3/4 cup (180 ml) oil
• 3/4 cup (180 ml) unsalted butter, softened
• 2 cups (480 ml) granulated sugar
• 6 eggs
• 1 tablespoons (15 ml) pure vanilla
• 4 cups (960 ml) all-purpose flour
• 1/2 teaspoon (2.5 ml) salt
• 4 1/2 teaspoons (20 ml) Baking Powder
• 1/2 teaspoon (2.5 ml) baking soda
• 1 cup (240 ml) buttermilk
• 3-4 tablespoons (45-60 ml) raspberry jam and fresh raspberries, I used 1 cup. (240 ml)

Method

1. Preheat the oven to 350 F. Generously spray a 12 cup (2.88 L) Bundt pan with non-stick cooking spray. Place it on a parchment-paper-lined baking sheet (just in case), as it is a big cake. Preheat the oven to 350 F.
2. In a mixer bowl, blend the oil, butter, and sugar very well. Add the eggs, one at a time, blending thoroughly after each addition. Stir in the vanilla. Fold in the flour, salt, baking powder, and baking soda, then add the buttermilk and blend into a smooth batter.
3. Pour 1/2 of the batter into the pan. Into the remaining batter, blend the raspberry jam to make a pink batter.
4. Drizzle some raspberry jam on the plain batter, then add some fresh raspberries (I add a one cup because my raspberry bushes are all ripe), then top with the pink batter. I used 4 tablespoons (60 ml) of my homemade jam and it wasn’t pink enough for me. Swirl a bit with a knife to marbleize.
5. Bake until the top seems set and springs back when gently touched, about 65-70 minutes. Cool well before serving.

I was pleasantly surprised by the simplicity of this recipe. It also happens to be one of the fluffiest, most flavorful cakes I’ve ever eaten. Thankfully, friends came over the night I made it and helped us work through this Otherwise, I would have consumed the whole thing myself. This is one of those desserts that will not disappoint. I can pretty much guarantee it.