Once I get a baking idea into my head I can’t let it go. Even if I have to mail order or hunt down the ingredients. I wanted to make a cake with fresh cranberries but I drove myself crazy looking for cranberries. Since there’s no Thanksgiving here it was a little too soon before Christmas for fresh cranberries.
One trip to the grocery store, one online grocery order, one mini temper tantrum and one emergency trip to Soho Wholefoods later and I finally got some cranberries. I will be more calm in the future when things don’t go my way. Promise. Maybe.
This cake is really perfect for Thanksgiving or Christmas. I used a vanilla soy yogurt in the cake and mixed the cranberry swirl in some vanilla sugar. I also added a crunchy brown sugar streusel topping (top of the pan bottom of the cake).
Speaking of bundts The Food Librarian made 30 bundts for bundt month!
Check out the rest of my Thanksgiving recipes! There’s still time!
3 cups whole fresh cranberries
1 /2 cup vanilla sugar (or regular if you don't have vanilla)
1 cup sugar
2 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 sticks (226g) unsalted butter, at room temperature
1 1/2 tsp vanilla
1 cup Greek yogurt (I used soy vanilla)
3/4 cup brown sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup butter
- Preheat the oven to 350 F/180 C. Grease a 9 inch bundt pan. Place the cranberries and vanilla sugar into a food processor and pulse a few times until lightly chopped.
- In a small bowl whisk together the flour, salt, baking powder and baking soda.
- In a large bow beat together the butter and sugar until light and fluffy. Add the vanilla and eggs and beat until incorporated.
- Add the flour mixture to the butter mixture and beat until combined. Stir in the yogurt.
- Spoon half of the batter into the prepared bundt pan. Sprinkle all of the cranberries over top.
- Spoon the rest of the batter over top of the cranberries.
- Make the streusel topping by mixing the brown sugar, flour, cinnamon and butter together until crumbly.
- Bake for 50-60 minutes until a cake tester comes out clean. Let cool for 20 minutes before inverting onto a plate. Dust with powdered sugar to serve.
adapted from Serious Eats