Since my last post was like a gazillion word this post will be short, sweet and to the point, maybe a little tart, just like this upside down cranberry struesel bundt cake is. Or was. We ate it all. Twice. Oops.
I finally got to use my new cake platter too! Isn’t she purty?? I have a love hate relationship with Homegoods store, where I got the cake platter from. I LOVE that store. I HATE that I can’t own one of each due to lack of funds and storage space. One day though, one day. Enough about my love of homegoods, lets talk cranberry cake!
Hello, upside down cranberry struesel bundt cake. I adore bundts. I love all the different styles of bundt pans that are out there. In fact I have several on my Amazon wish list that will make their way into my baking supply cabinet one day. This cake was made with the traditional style bundt pan. I first made this cake at my parents house for Thanksgiving and even though I brought my camera and laptop to their house with grand plans of blogging while there, I didn’t. I took a few days off blogging ( I did take a couple pics for Instagram) but I didn’t document this cake and realized I should have because it was SO GOOD!!!! So I made a second bundt cake when I got home. I think i said the word bundt enough in this paragraph don’t you?
A not too rich buttermilk vanilla bundt with a tart cranberry “topping” and a surprise cranberry struesel filling. The vanilla glaze made it all come together in a cake that would be perfect for a holiday dessert or even as a coffee cake for a holiday breakfast or dessert. Its a moist (ew I don’t like that word but its the only way to describe it) cake that wouldn’t stand upright when I was trying to take pics. So on its side it went. You can see the two layers of the cranberries in the cake better this way. I think. Upright, upside down, on its side or how ever you want to put a slice of this cake on your plate, doesn’t matter to me. Just make it, eat it, love it. I promise you won’t be sorry. It’s really that good!
- 2 cups fresh cranberries
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ tsp allspice
- 2½ cups flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 ¾ cups granulated sugar
- ¼ c brown sugar
- 3 eggs, room temperature
- 2 teaspoons vanilla
- 1¼ cups buttermilk, room temperature
- Streusel Ingredients:
- ¼ c brown sugar
- 1 cup fresh cranberries
- 1 tbsp unsalted butter
- ¼ tsp each cinnamon, nutmeg, allspice
- Vanilla Glaze Ingredients:
- 1 ½ cups sifted powdered sugar
- 1-3 tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
- Generously greasy the entire inside of a 12 cup bundt pan with butter, set aside.
- In a small bowl, stir together ¼ cup brown sugar with the cinnamon, nutmeg and allspice, add in 2 cups of cranberries, stirring to coat well. Pour the mixture in an even layer in the bundt pan, sprinkling any leftover sugar over the cranberries
- In another small bowl combine the streusel ingredients, set aside
- Sift flour, baking powder, and salt together in a medium bowl
- Place ¾ c of the butter in the bowl of a stand mixer and beat until creamy, 2 min then add in the granulated sugar. Beat until mixture is fluffy.
- Add the eggs to the butter/sugar mixture one at a time, mixing well after each addition. Add in the vanilla and mix again
- Add in the flour and the milk in 5 additions, alternating adding them into the mixer, starting with the flour, mix ⅓ of the flour mixture into the butter mixture, followed by ½ of the buttermilk. Once it’s all added in, mix slowly until just combined.
- Carefully pour ⅔ of the batter over the cranberries in the bundt pan, gently spreading to cover the cranberries well. Sprinkle the cranberry streusel mix in the middle of the batter layer, making sure none is on the inner or outer edges. Top with remaining batter, spreading it very gently to cover the streusel. Bake the cake for 40-50 minutes or until a toothpick inserted in the cake comes out clean or the tops springs back when pressed down gently. Let the cake cool for 5 minutes in the pan then invert onto a cooling rack. Let cool until the pan is cool to the touch and slowly remove the pan. Dark pans, such as cast iron bundt pans, retain heat and will “bake” the cake once out of the oven so you want to remove it as soon as you can, but not too soon or else it will stick to the pan. If any of the cake or cranberries stick to the bottom of the pan, scrape out and place back on the cake.
- Once the cake is fully cooled you can glaze it on the wire rack placed over a cookie sheet to catch the drips, or transfer the cake to a serving plate and glaze. Combine the glaze in a small bowl starting with just the vanilla one tbsp. of the milk in the powdered sugar and slowly add the rest until you reach desired consistency. The cake works great with either a thicker glaze or a thin.
- This cake tastes even better the next day and keeps well covered at room temperature up to a week.