Description
Saftiger Topfkuchen mit feuchter, lockerer Krume, durchzogen von fruchtigen Himbeeren und Blaubeeren. Zarter Zitronenduft, feine Säure der Buttermilch, goldbraune Kruste – ein aromatisches, sommerliches Dessert.
Ingredients
Scale
- 70 g Öl
- 300 g Zucker
- Saft und Abrieb einer Biozitrone
- 3 Eier
- 400 g Mehl
- etwas Paniermehl oder Semmelbrösel
- 1 Pck. Backpulver, gesiebt
- 125 g Himbeeren
- 125 g Blaubeeren
- 1 Pck. Vanillinzucker
- 120 g Butter
- 1 Prise Salz
- 250 ml Buttermilch
Instructions
- Begin by preheating your oven to 180°C (356°F) top/bottom heat. Prepare a bundt cake (Topfkuchen) mold by thoroughly greasing it with butter or oil, making sure to cover all corners and crevices to prevent sticking. Then, dust the inside of the mold evenly with a thin layer of Paniermehl (breadcrumbs) or Semmelbrösel. Tap out any excess and set the mold aside.
- In a large mixing bowl, combine the softened butter, sugar, vanillinzucker, and a pinch of salt. Using an electric mixer or stand mixer, beat the mixture on medium-high speed until it becomes light in color and creamy in texture. This should take about 3–5 minutes.
- Add the eggs, one at a time, to the creamed butter mixture. After each addition, beat until the egg is fully incorporated and the mixture is smooth before adding the next egg. This step ensures a stable and airy batter.
- Finely grate the zest from the organic lemon and squeeze out its juice. Add both the lemon zest and juice to the batter. Pour in the oil as well. Mix everything together on low speed until just combined.
- In a separate bowl, sift together the flour and baking powder to ensure even distribution of the leavening agent.
- Add the sifted flour mixture to the wet ingredients in three portions, alternating with the buttermilk. Start by adding one-third of the flour mixture and mix on low speed until just incorporated. Then add half of the buttermilk and mix briefly. Repeat with the next third of the flour and the remaining buttermilk, ending with the final third of the flour. Mix until the batter is smooth and homogeneous, but do not overmix.
- Place the raspberries and blueberries in a small bowl. Sprinkle a tablespoon of flour over the berries and toss gently to coat. This helps prevent the berries from sinking to the bottom of the cake during baking.
- Gently fold the floured berries into the finished batter using a spatula, being careful not to crush the fruit. Ensure the berries are evenly distributed throughout the batter.
- Pour the batter evenly into the prepared bundt cake mold. Use a spatula to smooth the top and ensure the batter is evenly spread.
- Place the cake in the preheated oven and bake at 180°C (356°F) for 60 to 70 minutes. The cake should rise, turn golden brown, and a pleasant aroma will fill your kitchen.
- Check for doneness by inserting a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. If not, continue baking for a few more minutes and test again.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes. Then carefully invert the mold onto a wire rack and gently lift off the mold. Let the cake cool completely before slicing and serving.
Notes
For best results, use fresh, firm berries to prevent excess moisture in the cake. If using frozen berries, do not thaw them before adding to the batter. You can dust the finished cake with powdered sugar or drizzle with a simple lemon glaze for extra flavor. Store the cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- Prep Time: 10
- Cook Time: 20
- Category: Kuchen Rezepte
Nutrition
- Serving Size: 6 Portionen
- Calories: 400-500
- Sugar: 38-53g
- Sodium: 180-300mg
- Fat: 20-30g
- Saturated Fat: 11-15g
- Carbohydrates: 55-70g
- Fiber: 1-3g
- Protein: 4-8g
- Cholesterol: 60-120mg
