Smitten’s triple berry summer bundt. I made it double berry: hand-picked black and red raspberries.
I follow the recipe pretty closely, with the exception of adding 1/2 tsp of lemon oil. As usual, the berries make the cake really tend to crack and split. I managed to keep it together and presentable, and transported it to Brooklyn the same day I baked it. It’s a delicious cake.
YUM!!! Looks amazing
Thanks. It’s a delicious cake. I’m tempted to make a half-recipe in a loaf pan next. Gotta use some of the buttermilk I have in the fridge.
mig, I’ve made 1/3 of this cake in a 5 cup tube mold, and as you probably know, SK adapted this from the rhubarb cake in “Rustic Desserts”. I used roasted cherries which worked out well, so your loaf pan should be fine. I’ve also made it in the Nordic Ware party pan.
OLIVE OIL CHERRY SNACK CAKE
One Tin Bakes kindle edition
It’s not a very sweet cake, so especially without glaze, perfect for mornings! Ultimately, though, I did find the fruit-to-cake ratio quite pleasing, though the cake was thin.
Thanks for the detailed write up. Little one wants a pink leopard cake for her birthday next week. I was leaning towards this cake. Not sure how to solve the the leopard situation
If the cake is for a child, I would go with one of the strawberry-jello infused versions. DH has described this one (second day) as having a “commercial quality” to the flavor. This is not a good thing, and I agree. It’s looking like we won’t finish the cake, and I most likely will not make it again.
How cute!! Not that I’m great at cake decorating, but I buy these kits at the Dollar Tree, use them once and throw away.
I’d lightly icing the cake in white, then kind of outline the leopard on the cake with a sharp knife, dye various shade of white, red and pink and fill in the leopard. Leopards are spotted vs. striped so this will be easier.
As for the Happy Birthday message, I purchase the pre-made letters and just place them on the cake. I can’t do lettering.
I had success with this frosting – holds up well, strong strawberry flavor, not tooth-achingly sweet, and easy to use.
Pretty sure now that I think about it that I have made it?? good reminder!!
Some thoughts on using “old” dough:
On Friday of last week, I made a huge batch of pie dough for my cherry slab pie. I used my go-to, the all-butter pie dough recipe from Erin Jeanne McDowell, and took the time to roll and fold it a couple times, so it came out nice and flaky in the pie. But even though I used her guide about how much dough to make for a jelly roll pan, I found myself with a LOT left over, which was sad because it was a fair amount of work and butter to produce. Ultimately, I didn’t need at least a quarter of it, so I wrapped it in plastic and put it in the fridge and forgot about it.
Yesterday I decided to see if it would still be tasty, so I rolled it out into a tart pan, froze it it in the pan overnight, and made my usual quiche recipe tonight for dinner.
Baking quiche with frozen homemade dough has improved my quiche game a lot, but I still sometimes struggle to get the bottom cooked through before burning the top. I doubt today’s success had anything to do with how many days the dough had lain in the fridge since I made it, but BOY was it terrific. This was the best crust I’ve made in a LONG time.
Should I be letting my pie dough rest in the fridge from now on? Maybe.
That’s pretty! The lamination is beautiful.
My grandma would roll out unused pie crust, sprinkle it with cinnamon sugar, and bake it for treats.
I wouldnt exactly call it old dough. I always rest my dough for at least 4 hrs.
Yep, same.
Especially on thanksgiving, my mother would roll the scraps into a rectangle, sprinkle on grated cheese and herbs, fold and crimp it, and after it was baked, cut it into small pieces for a savory nibble.
My grandma called those Sorry T’aints, meaning “Sorry it ain’t something more.” Whoopsie, Grandma! 
I guess the dough is way more hydrated after such a long rest.
This stock photo of a pink leopard print looks do-able with frosting - bright pink/paler pink backgrounds with black or dark brown small squiggles in various shapes. https://www.istockphoto.com/photo/leopard-pattern-gm500807107-42879720
Others I found involved a tan or hot pink dot outlined in brown on a pale pink background. Might be do-able with dyed (pink) or toasted (tan) coconut flakes but outlining each would be a p.i.t.a.
Or this edible wrap with pattern for a layer cake.
https://www.etsy.com/listing/1200208008/pink-leopard-print-edible-cake-wrap-or
That is one gorgeous crust!!
