Berry-honey bundt cake with sour whipped cream

Serves 8

  1. 1lb berries
  2. 250g sugar
  3. 13tb butter
  4. 2 eggs + 3 yolks
  5. 1-1/3 cup sour cream
  6. 1tsp lemon juice
  7. 1tsp vanilla extract
  8. 280g flour
  9. 1tsp baking powder
  10. 1/2tsp baking soda
  11. 1/2tsp salt
  12. 3/4 cup honey
  13. 1 cup cream
  • Combine berries with 4tb sugar and chill overnight. Strain, reserve juices, pulse berries in food processor and set aside.
  • Cream 12tb butter with remaining sugar. Beat in eggs and yolks 1 at a time. Beat in 1/3 cup sour cream and 6-7. Fold in 8-11. fold in berries. Bake in a 12-cup bundt pan at 325 degrees for 50-55 minutes. Cool in pan for 20 minutes, remove and continue cooling on rack.
  • Meanwhile, combine honey with remaining 1tb butter and 4tb water on med-low heat. Poke holes in cake and pour syrup over.
  • When cake is cool, beat remaining sour cream with heavy cream to soft peaks. Serve with cake alongside reserved berry juices.

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