Changes of season are a mixed blessing for me. While I love seeing how the world is constantly evolving, working its way through the growth cycle, it tends to bring a very negative side effect to me: sinusitis.
Any time the weather rapidly alters, a sinus infection sets in. This has been my norm since I became an adult and while it helps that I can fairly easily recognize the pattern–and therefore also have a pretty good idea of what’s in store for me–it still is a pretty lousy way to welcome Summer.
It started with laryngitis and intense fatigue last week. In fact, this was out of the ordinary, so I wrote the whole thing off as viral and gave myself a couple of days to sleep as much as I could, hoping that and Emergen-C would halt this illness in its tracks. Instead, it, like the weather, changed course, heading for my sinuses next. What’s happened since has been one yucky, miserable mess.
Even though I often endure sinus infections, I only seek treatment maybe 1/3 of the time. I am not a fan of antibiotics and tend to reserve them for when they’re absolutely necessary–which isn’t a bad idea at all. This time, sadly, I couldn’t tough it out. I dragged my sorry butt to the urgent care clinic near work and put myself through the paces. An hour later, I was writhing in pain from the first 2 doses of a Z-pack. I forgot that I needed to eat something with substance when taking antibiotics–a mistake I will not soon forget.
This cake got me through that pain. This cake saved me. For with its moist and meaty crumb (meaty?), it fortified me, soaking up the acid eating away at my stomach and letting me get on with my day. It tasted great, too–the best kind of cure! Rich and lemony, with just the right touch of raspberry to balance it out. Not overly sour–just right. My sweet, soothing relief.
Of course, feel free to eat this any time. No need to save it for when you’re at your worst. But if you do, you’ll know that at least this sunshiney surprise will brighten your day. Something to look forward to when all you want to do is curl up into a ball on the floor and disappear.
- 2 cups all-purpose flour
- 1 cup white whole wheat flour
- 1 ½ teaspoons Himalayan pink salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- ½ cup lemon juice (freshly squeezed from 2-3 lemons)
- Zest of 2 lemons
- 1 cup (16 Tablespoons) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- ¼ teaspoon pure lemon extract
- ½ cup + 2 Tablespoons raspberry preserves
- 4 ounces organic cream cheese, softened
- 2 Tablespoons unsalted butter, softened
- Zest of 1 lemon
- ⅔ cup confectioners’ sugar
- 2 Tablespoons raspberry preserves
- 2 Tablespoons lemon juice (freshly squeezed)
- 1 to 2 Tablespoons whole milk
- Preheat oven to 350 degrees Fahrenheit. Prepare you Bundt pan with a thorough coating of baking spray or grease with butter and sprinkle a Tablespoon or two of additional flour, turning the pan to coat evenly and dumping out the extra. Set aside.
- In a large mixing bowl, whisk together the flours, salt, baking powder, and baking soda. Set aside.
- In a large measuring cup, measure out the buttermilk and add to it the lemon juice and zest. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for 2-3 minutes, then cream in the sugar, beating until light and fluffy, maybe 4 minutes or so.
- Beat in the eggs one at a time, scraping the sides of the bowl between each addition.
- Add the lemon extract.
- With the mixer on low, alternate adding the dry ingredients and the buttermilk, starting and ending with the buttermilk.
- Spread half the batter in prepared pan.
- Glop the preserves over the batter in the pan, and then spread the remaining batter over that.
- Bake on the middle rack for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove to a wire rack to cool for 15 minutes, then place the wire rack on the top of the pan and invert, releasing the cake onto the rack to finish cooling before serving.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, butter, and lemon zest.
- Add the confectioners’ sugar, preserves, and lemon juice.
- Thin to the consistency you desire by beating in 1-2 Tablespoons of whole mlik, adding 1 Tablespoon at a time so you don’t accidentally thin it out too much.
- Spread or drizzle over the top of your cooled cake (depending on the consistency).
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a swirly bundt
- Post it before June 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
And now for our #BundtaMonth participants and their swirly, twirly bundt cakes!
- Apple Swirl Bundt Cake by Renee at Magnolia Days
- Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
- Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
- Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
- Chocolate Matcha Swirl by Kim from Ninja Baking
- Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
- Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
- Nutella Swirl Bundt by Veronica at My Catholic Kitchen
- Nutella Swirl Bundt Cake by Anuradha at Baker Street
- Orange Creamsicle Bundt by Holly at A Baker’s House
- Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
- Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
- The Spiced Life Espresso Swirled Bundt Cake by Laura at The Spiced Life
- Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
- Zebra Bundt by Tara at Noshing With The Noland
Even more bundt fun! Follow Bundt-a-Month on Facebook, where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and to choose from hundreds of Bundt cake recipes.