Eat to the Beat–All-American Berry Bundt Cake

I love the Fourth of July. It’s my favorite holiday. Back in my hometown in Oklahoma, the Fourth was as all-American as a Norman Rockwell painting. We’d get up and go downtown to Main Street to watch the hometown parade complete with tractors, high school football players, cheerleaders, firefighters, and Miss and Mr. Firecracker. Then we’d go change into our swimsuits and head up to the lake to relax with family and friends and cook out.

Now I have another reason to love the Fourth of July…the second round of Eat to the Beat, hosted by none other than Elly from Elly Says Opa! As soon as I saw she was bringing it back, I knew what song and recipe I wanted to use.

To pay tribute to my favorite holiday and my proud Oklahoma roots, my entry stems from “All-American Girl” by Oklahoma’s own Carrie Underwood.

“She said be honest, tell me what you want
And he said, ‘Honey, you oughta know.
Sweet little beautiful,
Oh just like you,
Wonderful, beautiful, perfect, all-American you.'”
The song is sweet and adorable and so is this cake. And just like the song suggests, the red and blue berries with the white cake and powdered sugar look perfectly all-American!

 
All-American Berry Bundt Cake
adapted from Williams-Sonoma
printer-friendly recipe

Ingredients:
5 eggs
1 c. granulated sugar
20 TBSP (2 1/2 sticks) unsalted butter, at room temperature, cut into small pieces
2 TBSP kirsch or other fruit liqueur (I used Chambord)
2 1/2 c. all-purpose flour
1 tsp. baking powder
Pinch of salt
1 c. strawberries, cut into small pieces
1 c. raspberries
1 c. blueberries or blackberries
Confectioners’ sugar for dusting (optional)

Directions:
1. Preheat an oven to 325°F. Butter and flour a bundt pan. (I used my star bundt pan from Williams-Sonoma.)

2. In the bowl of a stand mixer fitted with the whisk attachment, blend the eggs and granulated sugar.

3. Beat in the butter and liqueur until fluffy. Add all but 2 Tbs. of the flour and the baking powder and salt, and beat until well incorporated and no lumps remain.

4. In another bowl, combine the berried with the remaining 2 Tbs. flour. Toss to coat the berries evenly with the flour.

5. Using a rubber spatula, gently fold the berries into the batter.

6. Pour the batter into the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 80–90 minutes.

7. Transfer the pan to a wire rack and let the cake cool in the pan for 20 to 25 minutes. Unmold the cake onto the rack and let cool completely.