Photo by Stephanie Staton
The extended beating time gives this cake its incomparable texture. Individual slices freeze well—and what a treat to pull them out when the berries or peaches are ripe!
Yield: 12 servings
- 1½ cups butter, room temperature
- 1½ cups sugar
- 1½ tsp. vanilla
- 6 eggs, room temperature
- 3 cups all-purpose flour
- 1½ tsp. baking powder
- 1/2 tsp. freshly grated nutmeg
Preheat oven to 325 degrees F. Grease and flour 10-inch fluted tube pan or bundt pan.
In a large mixing bowl, beat butter on medium for 30 seconds. Increase speed to medium-high, and gradually add sugar, working in 2-tablespoon increments, for a total of about 5 minutes or until mixture is very light and fluffy. Add vanilla and eggs, one at a time, beating 1 minute after each addition; scrape bowl regularly.
In separate bowl, stir together flour, baking powder and nutmeg. Beating on low to medium, gradually add flour mixture to butter mixture until just combined.
Pour batter into prepared tube or bundt pan. Bake about 65 minutes or until a toothpick inserted halfway between the outer edge and center comes out clean. Remove from oven and allow cake to cool in pan on wire rack for 10 minutes. Remove from pan and cool completely on rack.