A delightful bundt cake featuring a medley of berries and a creamy filling, perfect for any occasion.
Preheat your oven to 350°F and grease a Bundt pan.
Ensure the pan is well-greased to prevent sticking.
In a mixing bowl, cream the butter and granulated sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the eggs one at a time, beating well after each addition.
Crack eggs into a separate bowl to avoid shell fragments.
In another bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients for a smoother batter.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with the dry ingredients.
Mix just until combined to avoid overmixing.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
Ensure the cream cheese is softened for easier blending.
Pour half of the batter into the prepared Bundt pan.
Spread the batter evenly for a uniform cake.
Spread the cream cheese mixture over the batter, then sprinkle with mixed berries.
Avoid touching the edges with the filling to prevent leakage.
Top with the remaining batter and smooth the surface.
Tap the pan gently to remove air bubbles.
Bake for 60-70 minutes or until a toothpick inserted comes out clean.
Check the cake at 60 minutes to avoid overbaking.
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack.
Run a knife around the edges to loosen the cake if needed.
For the glaze, whisk together confectioners' sugar, vanilla extract, and hot water until smooth.
Adjust the consistency with more water or sugar as needed.
Drizzle the glaze over the cooled cake and let it set before serving.
Decorate with additional berries for a festive touch.
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