24 Mar Mixed Berry Mascarpone Bundt Cake
I promised it, and here it is. My SXSW 2014 wrapped up into a pretty recap, all the highlights, none of the hangover.
But first SXSW, abbreviated in to list form because it was a long 10 days and this girl gets wordy.
The Umbel kick-off party with Local Natives. Umbel is the company I work for. It’s freakin’ awesome.
And then tweeting my friends to tell them I was going home, after the Umbel party with Local Natives after-party. Cut this girl off.
Kristen getting engaged!!! And decorating her engagement suite with allll the confetti. Champs on champs. (Totally not SXSW related, but definitely worth mentioning.)
The Lena Dunham keynote. She’s cooler than school. I left feeling like even though I’m a female in my 20s I can totally still own it. World domination, y’all.
Spotting Shaq at the SXSW Interactive trade show. He’s even bigger in person.
The Lady Gaga keynote. Because she almost convinced me that being vomited on is art. Almost. Still, ew.
Meeting Steve’s best friend from college, Jordan, and his girlfriend, Cassie. She’s a blogger too (!!) so obviously, good people. Especially the part where we ate crawfish and then dominated at trivia (or at least the team name part).
Dancing my face off to the Local Natives Thank you, vodka
Phantogram two words – girl crush
My #1, funnest, most favorite show of the week, St. Paul & the Broken Bones Nerds with trumpets = my kind of party
Simultaneously being taken back to my days in Spain & blown away by Arizona Baby’s fantastical southern rock + spanish guitar groove-sounds. Hell yethh
Things that weren’t as fun:
**major complainer warning**
Catching a cold half-way through. To the person standing next to me at every show, sorry I coughed/sneezed/hacked in your direction. I hope you take vitamins. Honestly though, I was drinking Robitussin out of the bottle. You should have know better.
3 hours. In line. In the cold. While sick. For a “guaranteed entry” Jay Z + Kanye show. Only to be turned away. Samsung, you’re on my shit list. #AtLeastBeyonceWasntThere
And there you have it. So much beer. So many peanut butter and jelly sandwiches. One great week.
But can I just say that thank goodness it’s only once a year?
Good thing we have cake to refuel.
I made this cake waaaay back when I made my Damn Good Tiramisu. I had leftover very expensive Whole Foods mascarpone cheese that I was not about to let go to waste. And even though it was February, blackberries were on sale at the grocery store. Go figure.
I love me a good pound cake. Simple, moist and a perfect mate for fresh berries.
This Mixed Berry Mascarpone Bundt Cake is no exception. The mascarpone adds a fancy richness, but you can easily replace it with an additional 1/2 cup of cream cheese. The honey and vanilla & almond extracts result in a sweet nuttiness that highlights the cake’s buttery base and the whole thing is made bright by fresh berries. I highly recommend serving with lemon zest for added brightness and a healthy dollop of fluffy whipped cream. Welcome, Spring!
- 1 1/2 cups butter (3 sticks), softened
- 1/2 cup mascarpone
- 1/2 cup cream cheese, softened
- 2 1/2 cups white sugar
- 1 Tbsp vanilla
- 1/2 tsp almond extract
- 6 eggs, room temperature
- 2 1/2 cups + 2 tbsp all-purpose flour, sifted
- 3/4 cup pureed strawberries & blackberries (I used 1 pint of blackberries and 8 large strawberries & pureed in my food processor), strained to remove seeds
- 2 tbsp raspberry preserves
- 1 tsp honey
- lemon zest (optional)
- whipped cream (optional)
- Preheat oven to 350F. Grease a bundt pan and set aside.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the butter, mascarpone, cream cheese, and sugar for about 5 minutes or until very light and fluffy.
- Add the extracts and beat until combine.
- Crack eggs into a bowl or measuring cup and give them a quick stir with a fork to break the yolks.
- With the mixer on low speed, add the flour and the eggs alternately, beginning and ending with the flour. Do not over-mix.
- Spoon about 1 cup of the batter into a separate bowl and combine with the berry puree, raspberry preserves and honey.
- Pour 3/4 of the "plain" batter into the prepared pan, spoon the berry batter over and then top with the remaining 1/4 batter. Use a butter knife to swirl the berry batter throughout by gently running it back and forth around the pan once.
- Bake at 325 F for 70-75 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before turning out from the pan.
- Serve with lemon zest and whipped cream.