Summer Berry Bundt Cake

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The resident innkeepers have been at it again. Baking to our hearts content to keep our guests happy. We want you take a slice of American Guest House home with you when you make this recipe.

Summer Berry Bundt Cake


2c. all purpose flour
2 tsp. baking powder
1c. sugar
2c. mixed berries (raspberries, blackberries, strawberries and blueberries)
1 tsp. vanilla extract
3 eggs
3/4c milk
1 cup butter


Preheat oven to 350degrees. Prepare a bundt pan with non-stick spray.

Sift flour and baking powder together. Toss berries in flour mixture to prevent the fruit from sinking to the bottom of the cake when baking.

Melt butter, then stir in sugar and vanilla. Beat in one egg at a time. Slowly combine dry and wet ingredients until incorporated. Slowly add milk until mixture is evenly moistened. Do not over stir. Evenly pour batter into prepared bundt pan. Bake for 40 minutes.

Allow cake to cool for 15 minutes before gently removing from pan. Place on cooling rack until completely cooled.

Bon appetit! Alexis, Innkeeper

American Guest House Bed and Breakfast
Washington DC Bed and Breakfast accommodations .  We are centrally located, 10 minutes walk to DuPont Circle metro/subway, 1 mile north west of White House.