Cake with buttermilk glaze
2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder, preferably aluminium-free
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground cardamom
1/4 cup buttermilk, at room temperature
2 teaspoon pure vanilla extract
1/2 pound (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 large eggs, at room temperature
1 cup sour cream, at room temperature
3/4 cup blueberries
3/4 cup raspberries
-Position a rack in the middle of the oven and preheat the oven to 350° F. Spray a 10-inch Bundt pan with nonstick baking spray, making sure to get into the tight crevices.
-Sift together the flour, baking powder, baking soda, salt, and cardamom. Set aside.
-In a measuring cup or a small bowl, mix together the buttermilk and vanilla.
-In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and sugar together on medium-high speed for 4 to 5 minutes, until light and fluffy. And the eggs one at a time, mixing well after each addition and scrapping down the sides of the bowl with a rubber spatula as necessary. Add the sour cream and mix just until blended, about 1 minute.
Pound cake with chocolate honey glaze
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking powder aluminium free
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
1 1/4 granulated sugar
1 tablespoon grated clementine zest
12 tablespoon (1 1/2 sticks) unsalted butter, at room temperature
5 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
For the chocolate honey glaze:
1/2 cup heavy cream
2 tablespoons honey
2 ounces semisweet chocolate, finely chopped, or 1/3 cup semisweet chocolate chips
2 ounces bittersweet chocolate, finely chopped, or 1/3 cup bittersweet chocolate chips
1 teaspoon pure vanilla extract
Position a rack in the middle of the oven and preheat the oven to 350° F. Spray a 9-by-5-inch loaf pan with nonstick spray and line with parchment, leaving an overhang on the two long sides of the pan. (This will make it easy to remove the cake from the pan.)
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl, combine the sugar and clementine zest. Set aside. (Mixing the zest with the sugar will help distribute the zest more evenly in the batter.)
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter and cream cheese together on medium speed for 2 to 3 minutes, until smooth. Gradually add the sugar mixture and then beat on medium-high speed until very light and fluffy, 4 to 5 minutes. Add the eggs one at a time, mixing well after each adition and scraping down the sides of the bowl with a rubber spatula as necessary. Add the vanilla and mix until combined.
With the mixer on low speed, add the flour mixture in thirds, mixing just until incorporated. Remove the bowl from the mixer and, using the rubber spatula, incorporate any ingredients hiding at the bottom of the bowl, making sure the batter is completely mixed.
Scrape the batter into the prepared pan and gently smooth the top with a spatula. Tap the pan firmly on the counter to remove any air bubbles from the batter.
Bake for 50 to 60 minutes, until a cake tester inserted in the center of the cake comes out clean.
