Tag Archives: Bundt cake

FESTIVE GLAZED CRANBERRY LEMON CAKE

Posted in Desserts, Desserts, Sweets by

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Time to celebrate! And what could be better than a cake topped with bright red cranberries?  At this time of the year, I go through two phases of culinary fever. First the pumpkin. Then these tasty ruby-red babies. In my mind, both are mandatory part of the end of the year festivities. Typing that gives me a sense of nostalgia. 2016 went by way too fast.  Oh, well. Back to food. Cranberries are perfect in sweets, because they are tart. Yin and yang. In this cake, drizzled with a little powdered sugar icing, they shine. Make this festive cake and take it for holiday potlucks or simply share with your co-workers, neighbors, family, friends. A little coffee or tea will go well great with a slice. Or two. All credit goes to Mel’s Kitchen Cafe, the moment I saw her blog post about it, I could not stop thinking about it.

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GLAZED CRANBERRY LEMON CAKE
(from Mel’s Kitchen)
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for the cake:
1 1/2 sticks (6 ounces), room temperature
1/3 cup (2.5 ounces) packed light brown sugar
3 cups (12 ounces) fresh cranberries
2 1/2 cups (12.5 ounces) all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (11.25 ounces) granulated sugar
Zest of 2 lemons (about 2 tablespoons)
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract
3 large eggs
3/4 cup buttermilk
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for the glaze:
1 cup (4 ounces) powdered sugar
1 1/2 tablespoons fresh lemon juice
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Heat the oven to 350 degrees F. Generously grease a 10 or 12-inch bundt cake pan with butter – making sure to grease all the nooks and crannies really well. Sprinkle the brown sugar over the bottom of the pan, then layer the cranberries evenly over the sugar.
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In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer combine the granulated sugar together with the zest from the lemons. Rub the zest into the sugar with your fingers until the sugar is infused with the lemon fragrance. Add the butter to the bowl with the lemon sugar and, using the paddle attachment on the stand mixer, beat on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and the eggs, one at a time, mixing and scraping down the sides of the bowl as needed.
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Combine the buttermilk with the 2 tablespoons lemon juice in a measuring glass. To a large bowl, add one-third of the dry ingredients (eyeballing is fine). Mix until just combined and a few dry streaks remain. Add half of the buttermilk/lemon mixture. Mix again until just combined. Add another third of the dry ingredients and mix until just combined, followed by the remaining half buttermilk/lemon juice mixture. Mix. Add the final third of the dry ingredients and mix until just incorporated. Spread the batter carefully into the prepared pan over the cranberries.
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Bake for 45-55 minutes or until lightly golden on top and just set. Transfer the bundt pan to a  wire rack and let cool about 10 minutes. Invert the cake onto a serving platter, tapping lightly so the cake falls out. Let the cake cool completely.
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For the glaze, combine the powdered sugar with the 1 1/2 tablespoons lemon juice and whisk until smooth. Add additional lemon juice or milk for a thinner consistency, if needed. Drizzle the glaze over the cooled cake and let set, 5-10 minutes, before slicing and serving.
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ENJOY!

to print the recipe, click here

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Comments: Can you believe that I had zero issues with this cake? I know, how can it be possible? It is shocking. I loved the smell as it baked, and the way it un-molded so perfectly, maybe one or two cranberries stayed stuck at the bottom of the pan, but they were carefully picked up and placed on the correct spot. Plus, the icing takes care of eventual boo-boos. Very forgiving. My kind of cake. The crumb was moist and tender, the tartness of the cranberries  in perfect balance with the sweetness of the cake and icing. And, it looked pretty good too.

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I wish all my readers a wonderful holiday season! 

glazed-cranberry-lemon-cake-from-bewitching-kitchen

 

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SIX YEARS AGO:  Sourdough Focaccia, with a twist

SEVEN YEARS AGO: Merry Christmas!

THE BEWITCHING KITCHEN TURNS FOUR!

Posted in Desserts, Sweets by

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June 16th, 2013

My beloved blog turns 4  years old today! To celebrate, I assembled all the cake suggestions my readers offered two years ago, assigned numbers to each of them, and drew the winner cake. Celia’s suggestion was the lucky one, so I gathered all ingredients, took a deep breath and made her White Chocolate Bundt Cake to celebrate the occasion…

She wrote a great post about this cake, one that made the process almost pain-free to a person who hyperventilates with just a glimpse of a Bundt pan. Those crevices are evil. To make matters worse, the cake included that dreadful step of creaming sugar with butter.  But, a woman’s gotta do what a woman’s gotta do. I did not run away from it, kicking and screaming. Sometimes it is good to resist a first impulse.

WHITE CHOCOLATE BUNDT CAKE
(from Celia’s  blog, Fig Jam and Lime Cordial)

for the cake:
450g all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp salt
250g unsalted butter, softened
440g white sugar
1½ tsp pure vanilla extract
5 large (59g) eggs, at room temperature
115g white chocolate, melted and still warm
250g thick Greek yoghurt
115g  white chocolate chunks or chips

for the topping (optional):
115g (4oz) white chocolate
65ml (¼ cup) heavy cream
115g (4oz) milk chocolate

Heat oven to 350F.   Spray a 12 cup bundt pan with oil.

In a bowl, sift together flour, baking powder, baking soda and salt.

Cream the butter and sugar in a large bowl using an electric mixer on medium speed until light and fluffy. Add the vanilla and the eggs, one at a time, beating for 20 seconds after each addition. Slowly beat in the melted white chocolate. Scrape down the bowl.

Add the flour mixture to the butter in thirds, alternating with the Greek yoghurt. Beat for 45 seconds after each addition. You want to end with flour rather than yoghurt (improves the final texture of the batter). Place the batter in the pan in three layers, separating each layer with the white chocolate chips.

Bake for 55 to 60 minutes, but start checking after 45 minutes.   The top will be brown and a sharp thin knife inserted in the center will come out with a few crumbs on it. Allow the cake to cool in the pan for 15 minutes, then gently loosen around the edges before inverting onto a wire rack to allow the cake to finish cooling at room temperature.

Topping:  In a glass or ceramic bowl, heat the white chocolate with the cream until just melted. Stir until smooth. Allow to cool for 10 minutes, then drizzle over the cake.  In a separate bowl, heat the milk chocolate in the microwave until just melted. Stir until smooth.  Drizzle over the cake.

ENJOY!

to print the recipe, click here

Comments:  Things went extremely well with this cake from making the batter to inverting the pan to reveal a perfect cake in all its gorgeous glory!
I was already thrilled because contrary to 99.5% of the cake recipes I’ve tried, this one actually produced enough batter to fill the pan to proper capacity.  Every other recipe leaves me wondering if my kitchen has some type of black hole that sucks cake batters and takes them to another dimension.  Now, this is a nice looking Bundt pan, ready to be baked.

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I baked the cake, allowed it to cool for 15 minutes in the pan, chronometer in hand, heart pounding fast. And voilá, when I inverted the pan, this is the vision I was rewarded with:

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Is this a thing of complete beauty or what?  I BAKED THAT!  I know, I know, unreal…   I did several victory laps around the kitchen island, then a few around the house. Oscar followed me, wagging his tail, Buck got scared and ran away to hide.  Chief?  He slept through the whole celebration, but I won’t take that personally. A 14-year old dog earned his right to sleep through anything!

Time to ice the cake. That’s when the road got a little bumpy.  I should have read Celia’s post more carefully. She added a note to say that the white chocolate ganache is usually too liquid, so she prefers to simply melt the pure white chocolate to drizzle on top.  Well, my ganache was so liquid it disappeared into the cake.  I also did not do a very good job with the dark chocolate drizzle, so in the end I covered the whole cake with powdered sugar on top of the drizzle for cosmetic reasons.  Over-kill? Maybe.  I do agree with Celia, though. This cake is so amazing, a simple dusting with powdered sugar is more than enough.  We took a platter to the department and everyone loved it!

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One thousand four-hundred and sixty-one days blogging.  Food blogging brings many wonderful things with it. First, the virtual connections made with readers and other bloggers. Too special for words.  Second, it provides a journal of our adventures: travels for work and/or pleasure,  a sabbatical with its nano-kitchen challenge, the move of our home and lab to Kansas.  Third, it is a valuable database of recipes we tried and enjoyed. I normally don’t blog on a recipe that didn’t work, unless I feel it’s worth re-visiting it.  Sometimes I like to pick a recipe at random from the index, and read about what was going on with us at the time. Were we in Los Angeles when I baked that? Was that post written during a dreadful ice storm in Oklahoma?  Was Pits, our beautiful dalmatian still hanging around in our kitchen, stealing butter and T-bone steaks from the countertop? Has it really been four years?  😉

A very wise and dear mentor, Leon Rosenberg once told me: “Memory fails. Keep a diary.  You will be glad you did”.  I am sure glad I started this site, the closest thing to a diary I can keep up with…

To my readers, followers, fellow food bloggers, friends in real and virtual life, thanks for stopping by and warming up this place with your presence!
Now, I invite you to join me as I start the fifth year of Bewitching Kitchen!

ONE YEAR AGO: The Bewitching Kitchen Turns Three!

TWO YEARS AGO:  The Bewitching Kitchen turns two!

THREE YEARS AGO:  Bewitching Birthday!

FOUR YEARS AGO: Welcome to my blog!