Blueberry Buttermilk Bundt Cake

I've gone back to this recipe again and again. It makes a beautiful cake, even when my bundt pan doesn't quite cooperate and I end up missing a chunk:

The recipe itself is simple. Creamed butter and sugar, eggs, flour and leavening alternated with buttermilk. Frozen berries are used as they have less tendency to sink to the bottom of a cake pan. The berries I used were harvested locally and stayed in my freezer for a late spring treat:

The finished cake, before it was turned out:

Chocolate Chunk Bundt Cake

I love bundt cake, and I love adding delicious bits of chocolate and nuts to make a simple and delcious cake even tastier:

The base for this cake was basic: butter, eggs, sugar, to which flour and leavening are added:

The thick final batter:

I layered the batter with chunks of chocolate and pecans:

And baked until golden brown and slightly cracked on top.
After baking, I promptly forgot to photograph the final cake - it was eaten too quickly!

Banana Bundt Cake

My love of green bananas has been documented before, so I am sure it is no surprise to see me mashing slightly brown fruit to make a Banana Bundt Cake. This is another great banana recipe from Dorie Greenspan's "Baking."

Beauty and the Feast was headed over to bake with me, so I set out the ingredients after my bananas were mashed:

This is a fairly standard cake recipe - the butter is creamed with the sugar, and then the dry ingredients are added alternately with the wet. Once all of those items are incorporated, the bananas are mixed in, leaving the batter a bit chunky:

This cake would also bake beautifully as a loaf - the top is decorative enough to not justify greasing all of the grooves of a bundt pan:

The turned out cake was sliced right away and eaten warm!