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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

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