I have a can of Whole-Cranberry Sauce sitting in my pantry for months, and it is about to expire in three months' time. Got to use it quick! Found the perfect recipe in my new cookbook, "Cake Simple". In this recipe, Christie Matheson recommended to use homemade cranberry sauce, but we do not have fresh cranberries here, and even if I do find it, is gonna cost a bundle!
Don't you just love bundt cakes? I do!
Christie has even included the recipe for homemade Creme Fraiche if you can't find any. Which is great, as trying to find Creme Fraiche over here can be pretty frustating. So her substitute recipe definitely comes in handy!
The cranberry sauce is added in the middle of the batter and at the top before baking. And as usual, I reduced a little sugar from the original recipe, which works out just right for me.
The lovely cranberry sauce in the centre and at the top, (now the bottom!) I did not add on the almonds nor glaze the cake, but from the picture in the book, the glaze is a lovely shade of dark pink.
This is a lovely cake, delightfully delicious!
The cranberry sauce is wonderful with the buttery cake.
The cake is moist, soft with tender crumbs, thanks to the Creme Fraiche. This is definitely a keeper recipe!
I'm sharing this with
(adapted from "Cake Simple" by Christie Matheson)
1/2 cup (115gm) unsalted butter, at room temperature, plus melted butter for greasing the pan
2 cups (240gm) all-purpose flour, plus more for dusting the pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (200gm) sugar (I use 170gm)
2 teaspoon vanilla extract
1 cup (240ml) creme fraiche **
Whole-Berry Cranberry Sauce ** or 2 cups (450gm) canned Whole-Berry-Cranberry Sauce
1/2 cup (45gm) chopped toasted almonds
Cranberry glaze **
Preheat the oven to 350F (180C/Gas 4). Brush the inside of a 10-cup (2.4L) Bundt pan with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour and tap out the excess).
Whisk the flour, baking soda, baking powder, and salt in a medium bowl until thoroughly combined.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each additon. Beat in the vanilla.
With the mixer on low, add the flour mixture (in three increments), alternately with the creme fraiche (in two increments), beginning and ending with the flour and beating after each addition until just combined.
Pour half of the batter into the prepared pan. Swirl half of the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. Sprinkle the almonds over the top. Bake for 50 to 55 minutes, until golden brown on top.
Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. The cake will keep in an airtight container at room temperature for up to 2 days.
2 cups (480ml) heavy cream
2 tablespoons buttermilk (I use yoghurt)
Combine the heavy cream with buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture - it should be thick and creamy. If it hasn't thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. When it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to 2 weeks.
(I made half the recipe, enough for one cake)
**Whole-Berry Cranberry Sauce
12 ounces (340gm) fresh cranberies
3/4 cup (180ml) water
2/3 cup (147gm) brown sugar
1/3 cup (70gm) granulated sugar
1/4 teaspoon salt
In a medium saucepan over medium-high heat, combine the cranberries with the water, brown sugar, granulated sugar, and salt and cook for about 15 minutes (after about 10 minutes, remove about 1 tablespoon of the liquid for the cranberry glaze), or until the sauce has thickened and most of the liquid has reduced. Let the sauce cool completely before using it in the cake. The sauce keeps in an airtight container in the refrigerator for up to 3 days.
1 cup (93gm) confectioners' sugar
1/2 teaspoon pure almond extract
1 tablespoon cranberry juice (reserved from making the cranberry sauce)
Mix the confectioners' sugar, almond extract, and cranberry juice in a small bowl until smooth.