Newsletter Recipes
Cranberry Bundt Cake
Ingredients:
- 3 large eggs, room temperature
- 2 cups granulated sugar
- 12 Tbsp unsalted butter, melted (not hot)
- 1/3 cup light olive oil or canola oil
- 2 tsp vanilla extract
- 1 cups buttermilk, room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp orange zest, from 1 orange, plus more for glaze
- 2 cups fresh cranberries, rinsed, dried and tossed with 1/2 Tbsp flour
For the Orange Glaze and Topping:
- 1 1/2 cup powdered sugar
- 3 Tbsp freshly squeezed orange juice, or to reach desired consistency
- 1 tsp orange zest
- 1 cup sugared cranberries, optional garnish
Instructions:
To Make Cranberry Bundt Cake:
- Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.
- In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
- Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
- Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
- Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.
To Make the Orange Glaze:
- In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.
Yield:
12 servings
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