Cranberry Citrus Bundt Cake

There is nothing I love more than a cake I can eat at any time of day. Banana “bread”, coffee cake, buttery oat and fruit bars, and bundt cakes often blur the lines between afternoon snack, dessert, and of course breakfast. In particular, bundt cakes have a nice dense crumb texture that pairs extremely well with a cup of coffee or say, a glass of dessert wine. They are often not too sweet, buttery, and have subtle flavours like citrus zest or almond extract.

If you’re an inexperienced baker, a bundt cake is maybe not your first rodeo, because the only nightmare of a bundt is it not coming loose from the tin. However, regardless of how old or new your tin may be, my suggestion is to grease and flour that thing very well then keep your fingers crossed and hope by all miracles it comes out clean.

This cake in particular can be glazed or just dusted with icing sugar. It also keeps well in an air tight container at room temperature for a couple of days.

*I purchased this gorgeous bundt tin from Nordicware on Amazon

 Ingredients

Cake

1.5 cups (3 sticks) unsalted butter, softened 

1.5 cups granulated sugar 

½ cup brown sugar

1 Tbsp each of lemon zest and orange zest

1 Tsp vanilla extract

5 large eggs, at room temperature

2.5 cups all purpose flour

½ cup ground almonds (almond flour)

1.5 Tsp baking powder

1 Tsp baking soda

½ Tsp salt

¼ cup orange juice 

½ cup milk 

1 cup cranberries, fresh or frozen (unthawed)

Glaze

 1.5 cups icing sugar, sifted

3-4 Tbsp of lemon or orange juice 

 Method

1. Preheat the oven to 350. Grease and flour a large 10” bundt tin very well. Tap out excess flour. 

2. In a large mixing bowl, beat the butter and sugars until light and fluffy, about 3 minutes. 

3. Add the lemon and orange zest, and vanilla extract, mixing until combined.

4. Add the eggs, one at a time, mixing well after each until they are fully incorporated.

5. In a separate bowl, whisk the flour, ground almonds, baking powder, baking soda, salt together. 

6. Alternating with the liquids, slowly incorporate the dry ingredients into the butter mixture. Careful not to overmix. 

7. Add the batter to the bundt tin and even out the surface with a spatula. 

8. Bake for 50-60 minutes until a skewer comes out clean. Allow to cool for 30 minutes before inverting onto a wire rack to cool completely.