Cranberry-Orange Bundt Cake ()
There is something quite special about a Bundt cake. Whether it’s the moment of anxiety when you’re wishing that it will come out of the pan in one piece, or the sigh of relief and elation when the cake releases to reveal a festive and elegant shape, there is something comforting and heartwarming about this type of cake.
As we dive deeper into autumn and begin thinking about the holidays, one of the season’s favorite flavor combinations makes a perfect pairing for a cozy Bundt cake. This one even makes use of some ingredients from your cocktail bar. With the tartness of cranberry and citrusy orange, this will be a favorite spicy cake to pair with some of the more rich and luxurious dishes that are quintessential to the holiday season.
Be sure to really grease your Bundt pan, not being afraid to use some elbow grease to make your life easier when it comes out of the oven! If you don’t have orange bitters, feel free to use regular bitters or extra orange zest.
Cranberry-Orange Bundt Cake
Start to finish: 1 hour and 25 minutes
Servings: 8–10
1 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for the pan
2 cups (400 grams) granulated sugar
1 tablespoon grated orange zest
5 eggs, room temperature
2 teaspoons pure vanilla extract
1 dash orange bitters
2 cups (280 grams) all-purpose flour, plus more for the pan
1 cup (120 grams) almond flour
1/4 teaspoon baking soda
3/4 teaspoon fine sea salt
1/4 cup orange juice (preferably freshly squeezed)
1 tablespoon lemon juice
1/4 cup half-and-half
2 heaping cups of cranberries
Preheat the oven to 350°F (180°C). Position a rack in the lower middle. Butter and flour a 10-inch, 12-cup nonstick Bundt pan.
Beat the butter, granulated sugar and zest in a large bowl on medium-high speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating after each until fully combined. Scrape the sides and bottom of the bowl, then add the vanilla and orange bitters, stirring to combine.
In a separate bowl, stir together the flours, baking soda and salt. Add to the butter mixture in thirds, alternating with the juices and half-and-half. Beat on low to combine, scraping the bowl frequently. Stir in the cranberries.
Pour the batter into the prepared pan and bake on a baking sheet, turning halfway through for even baking. Bake until a skewer inserted into the center comes out with a tiny crumb, 1 hour to 1 hour and 10 minutes.
Transfer to a wire rack to cool for 20 minutes. Remove from the pan and let cool completely on the rack.
(This recipe was adapted from Sarah Copeland’s “Every Day is Saturday.”)
