Skip to main content

Cranberry-Olive Oil Bundt Cake with Yuzu #CranberryWeek


I'm excited to be sharing this recipe as part of Cranberry Week - now in its third year! See all the tasty cranberry recipes being shared today below and follow #CranberryWeek on social media for more ideas all week long.


Cranberry-Olive Oil Bundt Cake with Yuzu
I had grand plans to make a cranberry salsa and serve it over shredded beef tacos. But those intentions were dashed when I was volunteered to make six dozen cookies tonight for a school event tomorrow. Whoops. Oh, well. I made this cake for breakfast this morning instead and while I loved the tart-sweet of this bundt cake, aesthetically, it didn't turn out how I wanted it.

I 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. Suggestions?

In case you're unfamiliar, a yuzu isn't a deformed lemon or a discolored orange. It's an exotic citrus that is mainly cultivated in Japan, Korea, and China. It's incredibly fragrant and its zest and juice are used for flavoring in the kitchen.

Fresh yuzu can be tough to track down since most of the fruit is grown overseas and is not often imported. There's a small crop being grown in California, so between the months of September through November — check out your Asian grocery store and you just might find it. Otherwise, grab already squeezed juice or frozen zest, which can also be found at Asian grocery stores. I went with the juice option for this cake.


Ingredients

  • 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


Procedure
Preheat oven to 350° F. 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 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.

Comments

  1. I think cranberries have some air in them, which might be why they pop when cooking. I'd suggest halving or roughly chopping them and then tossing them with a small amount of powdered sugar. I recently did that in a pound cake, and the cranberries stayed put!

    ReplyDelete
  2. I always toss my berries with a little bit of the flour I used in the batter. That seems to work to keep them in place.

    ReplyDelete
  3. I do the powdered sugar or flour toss too for any berry.

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur