Happy National Bundt Day everyone!
Did you really expect me to let this holiday pass without some kind of celebration? I need only the smallest excuse to bake these days (some might even call me addicted), and National Bundt Day, along with my need to pick a Thanksgiving cake, led me to spend an early Saturday evening trying out a bundt recipe I had my eye on for a while from Dorie Greenspan.
Why this recipe? One word–cranberries. I simply love them. So much, that I eat them dried almost everyday. And this recipe uses TWO types of cranberries–dried and fresh. And as a bonus, this recipe uses a TON of spices. In my book, most recipes don’t have enough spices, so the sheer number in this recipe is exciting.
I also thought this recipe seemed like it would be just perfect for Thanksgiving, because of the combination of cranberries and spice. And it’s something completely out of the ordinary in the on the Thanksgiving dessert table–no pumpkins, no pecan, not even an apple in site. And I’m looking for different in what ever I decide to bring for dinner this year; since I’m not hosting, I want to make sure my contribution really pops.
But let’s get back to the real reason I’m sharing this with you today–National Bundt Day! Where would we be without Nordic Ware and the Bundt? I’m not sure, but I know I love these little round cakes with the hole (why is there a hole?) and they always seem to make my day a little sunnier.
So without further ado…let’s roll this beautiful Bundt footage!
Cranberry All Spice Bundt
Adapted from Dorie Greenspan’s recipe, originally published in Bon Appetit
As I’ve already mentioned, I went a little crazy when I first saw this recipe, because it seemed like something I would love so much. I made a few changes to what was otherwise perfection–I didn’t make it to HMart to get 5 spice powder, so I used all spice, I just used Stoneyfield low fat plain yogurt since I inadvertently ate the end of my Greek yogurt Friday (I blame it on the stress of jury duty), and I totally changed the glaze. Also, I halved the whole thing to fit in my 6 cup bundt, but if you make the whole recipe you will end up with a much larger cake!
- 1 cups all purpose flour
- 3/8 cup almond flour or almond meal
- 1 1/4 teaspoons Chinese five-spice powder**
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 2 large eggs
- 3/4 teaspoons vanilla extract
- 1/2 cup plain reduced-fat (2%) Greek-style yogurt
- 1/2 cup halved fresh or frozen cranberries (do not thaw)
- 1/4 cup dried sweetened cranberries
- 1/3 cup powdered sugar
- 4 teaspoons (about) buttermilk
- 1/4 teaspoon allspice
Preheat oven to 350°F. Butter and flour or generously spray with Pam for Baking (this is what I use) a 6 cup Bundt (if you are doing the half recipe above) or a 12-cup Bundt if you’re doing the full recipe. Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Add both sugars and beat until fluffy, about 3 minutes. Add eggs, 1 at a time, beating 1 minute after each addition. Beat in vanilla extract, then yogurt. Add dry ingredients; beat just until blended. Fold in all cranberries. Transfer batter to prepared Bundt pan.
Bake cake until tester inserted near center comes out clean, about 45 minutes for 6 cup Bundt or 1 hour 10 minutes for full size recipe. Cool cake in pan 10 minutes. Turn cake out onto rack and cool completely.
Stir powdered sugar and 2 teaspoons buttermilk in small bowl until sugar dissolves. Mix in more buttermilk by 1/2 teaspoonfuls to reach consistency of heavy cream. Stir in allspice. Spoon icing over cake, allowing it to drip down sides. Let stand until icing sets, at least 30 minutes. DO AHEAD Can be made 3 days ahead. Cover with cake dome and store at room temperature.
Really this cake is fantastic. The tartness of the cranberries balances the sweetness of the cake, and it’s super moist.
But let’s get back to the important stuff–Bundt Day celebration. Go bake a Bundt, or enjoy a piece of Bundt with a friend! And enjoy this picture, inspired by the hayday of the Bundt–the 1960s!