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Stacy's Delicious Sumac Discovery (Recipe Included!)

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Our Baker’s Market is carrying all sorts of fun, unique offerings and since we’re bakers, and experimenters, we just have to try them out! We’ve used the peaches for a divine upside-down cake and then used some duck eggs and summer squash to make a delicious quiche - simple, savory and so good! 


We also decided to try out using the organic sumac from Goronson Farm in our classic sour cream bundt cake to see how that might be. Goronson Farm delivers dried, salt & additive-free, wildcrafted, certified-organic sumac - this is great because most dried sumac on the market has salt added - not always ideal in baking. 


Since sumac has an inherent citrus profile, we decided to pair it with raspberries and top the cake with a zesty lemon glaze. The subtlety of the sumac flavor is enhanced with the tart raspberries and lemon glaze, and makes for a more dressed up version of a classic. If you haven’t yet experimented with sumac, we think this is a great recipe to get you started. 


A few tips from Stacy 

Please use real vanilla extract, make sure your butter is at room temperature, and read the recipe all the way through before beginning.

Fresh or frozen raspberries will do. Do not thaw if frozen. Toss berries in approx 2 TBSP of flour. This prevents the fruit from sinking to the bottom of the pan when added to the batter.

*For the Sumac: this is not a typo. You really do need this much sumac. Remember, this is a subtle spice.

Happy baking! 

 

Lemon-Glazed Raspberry Sumac Bundt Cake

Yields: 24 muffins or 1 large bundt cake


Bundt Cake Ingredients

Cake Flour

5 cups

Baking Powder

1 Tbsp

Baking soda

1 Tbsp

Salt 1.5

1 tsp

Unsalted butter

softened at room temperature

12 oz (1.5 cups)

Granulated sugar

3 cups

Eggs

5

Vanilla

2 Tbsp

Sour cream

2 1/3 cups

Organic Sumac

1 Tbsp

Raspberries

3 cups


Directions

Preheat the oven to 350 and grease your Bundt pan.

Sift and whisk dry ingredients together, including sumac, in a medium bowl. Set aside. 


Cream butter and sugar together until light and fluffy. You may do this with a stand mixer or hand mixer. Your choice. 


Once the butter mixture looks light in color and the sugar is completely incorporated ( no little piles of sugar in the bottom of your bowl and no big butter lumps in your batter), add the eggs and vanilla extract. 


Now you are ready to add the dry ingredients Alternating with the sour cream and ending with the dry ingredients. Scrape the bowl and Beat on high speed for about 30 sec.

 

Mix in the raspberries with a wooden or mixing spoon. Pour batter into the bundt pan until about ¾ full. If you have extra batter, you can keep it in an airtight container for up to 7 days. Use for muffins (same bake temp, bake time is 16-20 minutes).

 

Bake bundt for 50 minutes or until golden on top and a toothpick inserted in the cake comes out clean. Allow to cool and then add glaze.


Lemon glaze

Powdered sugar

2 cups

Half & Half

1/4 cup

Lemon juice

2 tsp

Lemon zest

3 tsp, divided

Sumac

1 tsp


Directions

Combine sugar, half and half, lemon juice, and 1 ½ tsp lemon zest together. 

If the glaze is too thick, add more half and half, 1 Tbsp at a time. The more you add, the thinner the glaze.

 

Drizzle the glaze over the cooled bundt cake. Sprinkle remaining zest and sumac over the top for decoration. 

 

Eat immediately or wait for the glaze to set - just depends on your capacity for patience!

 

Let us know how you like the sumac flavor and what else you're trying out in your kitchen!