Cranberry Bundt Cake is a traditional American recipe for a classic autumnal ring cake with apple or pear and a cranberry filling. The full recipe is presented here and I hope you enjoy this classic American version of: Cranberry Bundt Cake.
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This is a classic cranberry-walnut cake that is kept moist by the addition of grated apple or pear. As such it’s a true late autumn classic.
Ingredients:
For the Filling:
340g (12 oz) fresh cranberries
100g (1/2 cup, packed) dark brown sugar
60ml (1/4 cup) cranberry juice
½ tsp ground allspice
For the Cake:
200g (1 ½ cups) white whole-grain (whole-wheat) flour
200g (1 ½ cups) plain (all-purpose) flour
1 tsp baking powder
½ tsp sea salt
¼ tsp baking soda
375ml (1 ½ cups) Greek yoghurt
1 tsp vanilla extract
4 tbsp unsalted butter, softened
60ml (1/4 cup) rapeseed (canola) oil
300g (1 ½ cups) granulated sugar
3 large eggs
1 ripe, firm, pear (or medium apple), grated (shredded)
90g (3/4 cup) walnuts, toasted and chopped
For the Glaze:
100g (1/2 cup packed) icing (confectioners’) sugar
1-2 tbsp lemon juice
Method:
In a small saucepan, combine together the cranberries, brown sugar, cranberry juice, and allspice. Place over medium-high heat and cook, stirring, until the sugar has melted. Continue cooking beyond this point, stirring occasionally, until most of the cranberries have burst (about 5 to 6 minutes) then take off the heat and set aside.
Grease a 2.5l (10 cup) silicone bundt mould and pre-heat the oven to 175°C (155°C Fan, 350°F, Gas Mark 6).
Sift together the flours, baking powder, salt and baking soda into a medium bowl. In a separate bowl whisk together the yoghurt and vanilla extract. Combine the butter, oil and sugar in a large bowl then beat until well combined, light and fluffy (you can use an electric whisk or do this by hand). Add the eggs, one at a time, beating thoroughly to combine after each addition. If the mixture begins to curdle beat in 1 tbsp of the flour mix.
Now work in the dry ingredients, alternating with the yoghurt mix, beating until just incorporated after each addition. Once all the ingredients are combined fold in the grated pear and the walnuts. Spoon half the resultant batter into the prepared bundt pan, before spooning the filling on top. As you add the filling make sure you leave a border of batter on the inside and outside of the ring. Now top with the remaining cake batter. Smooth the top.
Sit the bundt pan on a baking tray and transfer to your pre-heated oven. Bake for about 60 minutes, or until the top is nicely browned and a skewer inserted into the centre of the cake emerges cleanly. Transfer to a wire rack and allow to cool for 60 minutes then carefully turn out onto the wire rack and allow to cool completely (about 2 hours).
For the glaze, sift the icing sugar into a bowl and work in enough of the lemon juice to achieve a thick glaze. Paint this over the surface of the cake with a pastry brush.
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