I am the queen of creating unnecessary additional tasks in moments where I have a ton of things to do. I often get a project or idea into my head in the midst of chaos and then feel compelled to complete it. This sometimes hinders my organization and productivity. On the flip side, delicious things are frequently the result. This cake is the perfect example.
We had a barbecue on Mother’s Day. As my husband, Jason, ran around carting all of the boys to their baseball games, I started the morning with a workout and then came home to prepare for our family to come over. The original plan was to have an easy cookout, just hot dogs and hamburgers and store-bought sides so Jason would be responsible for preparing the meal and I could just sit back and enjoy it.
I clearly don’t know how to do this. I decided to add a couple of dishes that were “easy” to make including a few racks of ribs and a gluten-free pasta salad with arugula and sun-dried tomatoes. While Jason was with the boys at baseball, I was in the house preparing these dishes, cutting up watermelon slices, putting together toppings for the burgers and I was in my glory. At that moment I realized feeding my loved ones is what makes me truly happy and it was the perfect Mother’s Day treat to be able to do so.
In the midst of all of it, I got the idea into my head to create a dessert. I get tired of making the same things over again so it had to be something different and all of the ingredients needed to be in the house because there was no time to go to the store. Enter the organic triple berry blend in my freezer and then the idea to make a bundt cake.
I baked the cake but in the end, I didn’t have the time to focus on making it pretty. I made only about 1/2 of the icing needed to top it generously. Everyone was here and we needed to get the grill going. So, while the cake turned out really great, it looked a little imperfect. I’m not superficial when it comes to food. Looks matter but they aren’t everything. At the end of the day, it’s what’s inside that counts and this cake has a great soul. It’s moist and flavorful with hints of orange and coconut. Once again, no one could believe it was gluten-free and that is always a lovely compliment to me.
- 2 sticks butter, softened
- 1¾ c sugar
- 3 eggs
- zest and juice of ½ orange, divided
- 2 cups gluten-free flour plus more for dusting berries (I used Bob's 1 to 1)
- ¼ cup coconut flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 6 oz greek yogurt
- 2 cups frozen mixed berries
- 1 cup confectioner's sugar
- 1 tbsp fresh squeezed orange juice
- 1 tbs milk
- Preheat oven to 325 degrees and generously coat a bundt pan with cooking spray. Whisk flours, baking powder, baking soda, salt and orange zest together in a medium bowl. Beat butter and sugar together on medium-high speed until light and creamy, about 5 minutes. Reduce speed and add eggs, one at a time, scraping in between additions, as needed, to combine.
- Alternate adding in dry ingredients and yogurt, beginning and ending with the dry. Add fresh squeezed orange juice and increase speed to medium until well combined, about 1-2 minutes. Toss mixed berries with a little bit of flour and gently fold into batter. Bake cake for 55-65 minutes or until a toothpick inserted in the middle comes out clean, the cake is golden brown and beginning to pull away from the edges. Allow to cool in the pan for 10 minutes and transfer to a wire rack.
- Whisk together confectioners sugar, orange juice and milk until smooth. When cake has cooled about 20 minutes on a wire rack, pour over the top evenly. Expect the icing to melt a bit and travel down the sides of the cake.