Saturday, November 10, 2012

Olive Oil-Cranberry Bundt Cake with Yuzu

 While I loved the tart-sweet of this bundt cake, aesthetically, it didn't turn out how I wanted it. Would love some baking advice...how do you mix in berries and have them "stay where they are" in the batter? All of mine floated to the top, rending the 'bottom' on the bundt, when inverted, laden with fruit and the 'top' rather plain. Help!


2 C organic granulated sugar
1½  C milk
½  C  olive oil
3 T yuzu juice
3 large eggs
2 C flour
½ C ground almonds
1 t baking powder
½ t baking soda
2 C fresh or frozen cranberries

Preheat oven to 350°. Butter your bundt pan. Set aside. Combine sugar, milk, oil, juice, and eggs in a large bowl, stirring with a whisk. Add flour, ground almonds, baking powder, and baking soda; stir with a whisk until smooth. Fold cranberries into the batter and pour batter into prepared pan. Bake at 350° for 55 minutes or until golden brown and cake begins to pull away from sides of pan. Cool cake on wire rack. Loosen edges of cake with a spatula and invert onto plate. 


If you would like to glaze the cake, make a glaze with 1 C organic powdered sugar, 1 T yuzu juice and 1 T olive oil. I skipped the glaze and lightly dusted the cake with powdered sugar.

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