Cranberry Lemon Bundt CakePosted: 11/16/2012
I had neglected the blog recently as my attention had been directed elsewhere in the past few weeks. I have just returned from a trip back east where I attended my high school reunion, and boy, was it a good time. The last time I saw many of these folks they were 17 years old. It was actually kind of sweet how many of the guys were whipping out their iPhones and showing me pictures of their grand-children. Everybody was there; the captain of the cheerleaders, the homecoming queen, the jocks, the potheads, all just a little bit older and a little bit grayer (if that’s even a word). So, now the party’s over and it’s time for me to get back to my real mission in life, and that’s cake.
Today was one of those rare days in Los Angeles where it was cold and cloudy and actually raining. It was the perfect day to put on the thick fuzzy socks, a heavy sweatshirt and break out the KitchenAid and just bake. And did we ever have a good time, me and the KitchenAid that is. When November rolls around I like to make things with cranberries. Personally I think that they’re a terribly underrated fruit, but they really shine in this Cranberry Lemon Bundt Cake. If you’re looking for a good cake to bring to a Thanksgiving dinner, this one would be a winner.
P.S. And I just want to give a little shout out to Mindy and Greg for reading the blog. Thanks!
Cranberry Lemon Bundt Cake
From Williams Sonoma
- Unsalted butter for greasing pan, plus 12 Tbs. (1 1/2 sticks), at room temperature
- 1/3 cup firmly packed light brown sugar
- 3 cups fresh cranberries, about 12 oz.
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups granulated sugar
- 2 lemons
- 3/4 cup buttermilk
- 1 1/2 tsp. pure vanilla extract
- 3 eggs, room temperature
- 1 cup confectioners’ sugar, plus more as needed
- Preheat an oven to 350°F. Generously grease a 12-cup Bundt pan with butter. I used a silicone bundt pan, and the cake easily came out of the pan. Sprinkle the brown sugar in the bottom of the pan, then evenly distribute the cranberries over the sugar
- In a bowl, whisk together the flour, baking powder, baking soda and salt. Next, add the granulated sugar to the bowl of a stand mixer. Finely grate the zest from the lemons over the sugar and mix briefly.
- In a small bowl, squeeze the juice from the lemons, use a sieve to strain out the seeds and pulp. In a liquid measuring cup, combine 2 Tbs. of the lemon juice, the buttermilk and vanilla; reserve the remaining lemon juice.
- Add the 12 Tbs. butter to the lemon zest–sugar mixture and beat on medium-high speed until light and fluffy, 1 to 2 minutes. Beat in the eggs, 1 at a time, scraping the sides of the bowl after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 batches, alternating with the buttermilk mixture in 2 batches. Raise the mixer speed to medium-high and beat for 2 minutes to aerate.
- Scrape the batter into the prepared pan and spread it evenly over the cranberries. Bake until the cake is browned and a cake tester inserted into the center comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then invert the cake onto a cake plate, lift off the pan and let cool completely.
- Once the cake is cool, in a bowl, whisk together the confectioners’ sugar and 1 1/2 Tbs. of the reserved lemon juice until thick and smooth. Test the consistency by drizzling a bit of glaze over the cake. If it runs off the cake, whisk in a little more confectioners’ sugar; if it sits on the cake without moving, whisk in a little more lemon juice. Drizzle the glaze over the cake and let set for at least 15 minutes.
I would suggest that you invest in a silicone bundt pan. My experience with metallic bundt pans is that often, the cake can get stuck in the crevices of the pan even when properly buttered and floured. When I use the silicone pan the cake always relases perfectly.