When six people eat almost an entire bundt cake in one morning, you know it's good. Such was the case with this bundt cake, which I served my parents and friend Colleen when they visited a few weeks ago. More cake than healthy breakfast bread, at least you get a dose of fruit from both the fresh and dried cranberries. You could certainly try to healthen this--subbing some whole wheat flour for the all-purpose or some applesauce for the oil, but this is pretty perfect as is. Serve as part of a brunch spread or a special occasion breakfast.
The middle of my bundt cake was still a little gooey--keep that in mind as you're checking it in the oven. We tend to like a softer center but leave it in a few extra minutes if that's not your preference. Don't omit the nuts unless you really don't like them; they were a nice texture and flavor contrast to the rest of the cake. This is also easily made ahead. I had my cake wrapped well (saran wrap, foil, and a freezer bag) and it thawed on the countertop wonderfully--no one would've guessed it hadn't been freshly baked!
One Year Ago: Southwestern Potato Nachos
Two Years Ago: Chocolate Chip Bailey's Torte
Cranberry Poppyseed Bundt Cake
from Anecdotes and Apple Cores
Ingredients:
-1 cup dried cranberries
-2 cups all-purpose flour
-3 eggs
-1 1/2 cups sugar
-1 tsp vanilla extract
-1 cup canola/vegetable oil
-1 tsp salt
-1 tsp baking soda
-1 tsp cinnamon
-1/4 cup poppy seeds
-2 cups fresh cranberries
-1 cup chopped and toasted walnuts
Directions:
1. Preheat oven to 350F. Butter and grease a 10-inch bundt pan and set aside. In a small bowl, mix dried cranberries with 2 tbsp flour (to prevent them from sinking in the cake).
2. In a large mixing bowl, beat eggs and sugar until fluffy. Add vanilla and oil and mix on low until combined.
3. In a separate bowl, combine flour, salt, baking soda, cinnamon, and poppy seeds. Add to the egg mixture, beating until combined. Fold in fresh and dried cranberries and walnuts.
4. Pour batter (it will be thick) into the prepared bundt pan and bake for 45-60 minutes (mine took just over 50 minutes), until an inserted toothpick comes out clean. Allow pan to cool on a wire rack for 15 minutes before removing from pan.
*Cake can be wrapped well and frozen or served immediaetely. Will keep at room temperature for 2-3 days.
This post is linked to Eat at Home.
