One thing that I love is sweets for breakfast. If you know me personally you know that I absolutely love sweets. Some people think I am addicted to candy. That is neither here nor there though. For my post today I want to talk about a breakfast bundt cake that had my grandma, one of the best cooks I know, raving. Bundt cakes are great because they are usually very easy but look beautiful (AKA it looks like you did a ton of work for it and people will be really impressed with your skills). For those of you who are not familiar with bunt pans there is a picture of one below.
The recipe I want to share with everyone is one I found off Pintrest and is great for the holiday season. It is a cranberry orange bundt cake. I have never had fresh cranberries in a baked good but they proved to be both sweet and moist which was a perfect combination with the zest of the orange and the moisture of the cake itself.
Cranberry Orange Cake
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- zest of one orange – about 1 tablespoon
- juice of an orange
- 1/2 cup butter
- 2 tablespoons sugar
- 1 1/2 cups fresh cranberries
- For the Icing:
- 1 cup powdered sugar
- 2 – 3 tablespoons water, milk or orange juice
- Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
- Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
- Add the orange juice and zest. Add the sour cream.
- When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
- Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake
For those of you have have not used a bundt pan here is a link to help your first time go smoothly: http://housewares.about.com/od/bakewareservingware/a/bundtbasics.htm
I was very happy with the way this cake turned out. A couple tips for my readers though would be one, spray that bundt pan like your life depends on it. This is very important because whenever you flip the pan over the thing that everyone sees is what is touching the pan and if it sticks at all it is going to ruin your beautiful cake. The second advice would be to not over do it with the icing. I didn’t ice my cake at all whenever I served it and it was sweet enough by itself.
I served this thanksgiving morning because it was light and seasonal. As always.. Enjoy!!
Recipe from (http://thatsmyhome.com/sweetspot/cranberry-orange-cake/)