Wednesday, October 17, 2012

Pumpkin Cranberry Bundt Cake





There’s something so simple and beautiful about a bundt cake, this cake with a hole in it, devoid of rich frosting and adorned with a dusting of powdered sugar.  And if Americans had teatime every day, something that I think we should definitely consider, it’s this cake, in some flavor variation or another, that I would bring to the tea party.




The cake bakes for a whole hour, and when it emerges from the oven piping hot, there’s a lovely golden brown crust on top that’s cracked slightly.  While this crust is somewhat crisp while the cake is warm, it tends to soften as it cools, especially once the cake is stored, and the next day, the edge is as soft and moist as the inside of the cake.

Tart dried cranberries plump up in the pumpkin cake batter while it bakes, and the cake is studded with the pretty red berries, sprinkled all throughout for little bursts of tart sweetness with each bite.







Pumpkin Cranberry Bundt Cake
printable recipe

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 cups brown sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 2/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon dried orange peel
  • 1/3 cup milk
  • 1 can (14 ounces) pumpkin
  • 1/2 cup dried cranberries
  • powdered sugar, for dusting

Preheat the oven to 350.  Spray a bundt pan generously with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and brown sugar for 3 minutes.  Beat in the eggs, one at a time, then the vanilla, and beat for another 2 minutes.

In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves and orange peel.  In a separate bowl, whisk together the milk and pumpkin.

With the mixer on low, add the dry ingredients in three additions, alternating with the pumpkin/milk mixture, starting and ending with the dry ingredients, just until moistened.  Stir in the cranberries.

Spoon the batter into the pan.  Bake for 50-60 minutes, until a skewer comes out clean, and the top is golden brown and cracked.  Cool in the pan for 15 minutes, then turn out onto a wire rack; cover loosely with a clean kitchen towel and cool completely.  Dust lightly with powdered sugar before serving.

Recipe from Curly Girl Kitchen