SUMMER SWIRL ~ Now That You Are Home...

It’s June. What a great month! It's the beginning of summer. Schools are out. Days are sunny... And it is berry season. Blueberries, strawberries, blackberries, oh my! And my most favorite berry of all, red raspberries. Every June I make raspberry jam. All year long I enjoy the magic of red raspberries on a bagel, sandwiched between sugar cookies, mixed in yogurt and as a classic, layered between buttercream frosting and fluffy white cake. The best of red raspberries captured in a jar. Red raspberries are so versatile. So with berries everywhere this time of year, this is my take for a perfect summer treat paired with lemons (who doesn't love lemons) and red raspberries swirled into a simple cake. Beautiful and yummy.

This cake is a head turner. You win big points when you serve this at your next dinner party. It is a perfect summer cake.

Love this pan, a swirl for a swirl. To purchase...Link here. The official name is Heritage Bundt Pan by Nordic Ware. I think it's beautiful.

Lemon Red Raspberry Swirl Cake-

1 C. Butter

4 Large Eggs

2 Tsp. Vanilla

1 C. Buttermilk

½ C. Lemon Juice

1 Tsp. Lemon Extract

2 2/3 C. Cake Flour

1 ¼ Tsp. Baking Soda

1 ¼ Tsp. Baking Powder

Swirl-

2 C. Fresh Red Raspberries

½ C. Red Raspberry Jam

Glaze-

2 C. Confectioners Sugar

½ C. Butter

Lemon Crystals

1-3 Tbs. Lemon Juice

Preheat oven to 350 degrees. Make sure all your ingredients are at room temperature.

Generously cover the inside of the pan with a liberal amount of soft butter. I find the best way to do this is just roll up your sleeves and use your fingers. Cover every little bit of the pan. Set pan aside.

In a stand mixer blend butter and sugar together.

Add vanilla, lemon extract, lemon juice and blend.

Blend in all four eggs.

In a separate container, mix cake flour, baking soda and baking powder together.

Sift a small amount of the flour mix into the batter and blend.

Add a small amount of buttermilk to the mix.

Alternate sifting flour mix and buttermilk into the batter until all the flour and buttermilk has been added.

Measure two cups of red raspberries in a cup.

Slightly mash them with a wooden spoon.

Microwave 1/2 cup of red raspberry jam for 10-20 seconds- just enough to make the jam runny, not hot. Add jam to the mashed raspberries.

Pour batter into swirl pan.

Drop by spoonfuls the jam/mashed raspberries into the cake batter.

Swirl the raspberries around inside the cake with a knife.

Bake cake for 40 minutes. Test with a bamboo skewer to see if it comes out clean. Keep an eye on your cake, do not over bake.

Remove from oven and set to cool on a baking rack.

Let cake cool completely before removing cake from pan.

I use this skinny little silicone spatula to run down the sides of the pan to gently separate cake from pan.

Place a plate over the bottom of the cake and flip over. Tap the sides with the palm of your hands.
The cake should slowly slide out.

Perfect!

Measure confectioners sugar and place in a mixing bowl.

Melt butter and add to the confectioners sugar and whisk.

I use these lemon crystals in everything. They are amazing. I add 4-5 packets, you can add as many as you like. The lemon crystals offer a nice lemony tartness to the glaze.