Cranberry Spice Bundt Cake

cooking.nytimes.com

On January 1, 2015 I picked up a spatula for the first time and never looked back.

subheading: FOR THE CAKE:

¾ cup/170 grams unsalted butter, at room temperature and cut into chunks (plus more for the pan if not using nonstick baker’s spray)

2½ cups/320 grams all-purpose flour (plus more for the pan if not using nonstick baker’s spray)

2 teaspoons baking powder

¾ teaspoon fine sea salt

½ teaspoon baking soda

1¼ teaspoons ground cardamom

¾ teaspoon ground coriander

½ teaspoon ground ginger

1½ cups/300 grams granulated sugar

Finely grated zest of 1 orange or 2 small tangerines

⅓ cup/80 milliliters neutral oil

3 large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup/235 grams plain Greek yogurt, at room temperature and drained of excess liquid, if necessary

2 cups/200 grams fresh or frozen (unthawed) cranberries, coarsely chopped

subheading: FOR THE ICING:

2¼ cups/275 grams confectioners’ sugar

2 tablespoons plus 1 teaspoon (maybe a bit more) cranberry or pomegranate juice

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer