Blackberry Champagne Bundt Cake with Amaretto Glaze Recipe

Wickedly simple and absolutely gorgeous, bundt cakes are the perfect way to wow yourself, get your bake on, and create a genuinely stunning cake, all with just 15 minutes of prep time (and 50 minutes of waiting-for-it-to-come-out-of-the-oven wine time.)

Course: Desserts

Keyword: Desserts

Skill: intermediate

Servings:

Calories: 553kcal

Ingredients

For the Cake:
1.5 cups butter, softened
1.5 cups sugar
6 large eggs
2 tsp baking powder
1.5 tsp salt
3 cups flour
1 tbsp vanilla
.5 tsp almond extract
.75 cups champagne or milk
16 oz fresh blackberries
Nonstick baking spray
For the Glaze:
2 cups powdered sugar
2 tbsp champagne or amaretto
3 tbsp milk
1 tsp clear vanilla extract

Instructions

Heat oven to 350°F. Spray a bundt pan generously with nonstick baking spray. Set aside.
In a stand mixer, cream together butter, sugar and eggs until light and fluffy. Add baking powder, salt, flour, vanilla, almond extract and champagne. Beat just until combined.
Fold in blackberries. Spoon batter into prepared bundt pan.
Bake 50-60 minutes, until the center of the cake springs back when touched lightly. Cool for 20-30 minutes, then turn out onto a cooling rack.
Whisk together glaze ingredients. Drizzle over warm bundt.
If desired, decorate by placing fresh flowers (the stems of which have been wrapped with plastic wrap and tape) in the center of the bundt. Serve warm or cool.

Nutrition