Raw, adjective: 1. uncooked, as articles of food: a raw carrot.



Bundt Cake Saturday!

Morning: still dark
Mood: still asleep
Music: still deciding

It's another marathon workshop/martini weekend, so once again you're getting some Friday morning action passed off as Saturday instead.  Between this insane sunshine (spring has HIT, my friends) and old friends in town from LA (Bob, darling!) and some increasingly urgent writing deadlines breathing down my neck, it's been a wild week.  Not gonna lie; I'll breathe more easily once Monday hits.

We've really hit our March pseudo-summertime stride: 72 degree highs and balmy air and all I want to do is be outside.  So it's been either running or working in the park or sitting in a cafe hugging the open window all week.  Yesterday I wore shorts - not for running - for the first time since approx. July 2003, when I learned 2 days after moving in that you just don't do that here.  Not bad, especially when I see videos of snowed-in Denver on the evening news.  (This is the part where I rub it in.  Move to California, people!)

Spring naturally means light and fruity and healthy.  My fridge is packed with greens and fruits and veg right now.  So I decided to come up with a recipe that could take advantage of what I've already got on hand: several too-ripe pears and a million fresh blackberries.  I pulled out a classic cream cheese recipe, chopped up some fruit, and came up with this light and lovely little

PEAR-BLACKBERRY CREAM BUNDT CAKE

Easy enough, and cute, too.  Just like me.  

Ahem.


INGREDIENTS

1 package yellow cake mix
2 small packages cheesecake pudding
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup fresh pears, chopped
1 cup blackberries lightly coated with flour to keep them from sinking to the bottom

Preheat oven to 325 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix, pudding and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in pears and berries. Pour batter into prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

And that's really about it.  We won't mess with any frosting for this guy; a simple dusting of confectioners' sugar will do just fine.  Save back a few of those fresh blackberries, though, and sprinkle them over the finished cake for a nice touch.

Now get out in the sun, please!

(And a happy birthday to HW yesterday, as well.)

Comments

Mariah said…
I made this last week for a Memorial Day bbq. It was ridiculously good. My best bundt yet.

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