Ingredients
Bundt Cake
- 360 grams (3 cups) flour
- 1 teaspoon baking powder
- Pinch of salt
- 4 room temperature eggs
- 400 grams (2 cups) sugar
- 50 milliliters ( 1.7 fluid ounces) orange juice
- 2 tablespoons orange zest
- 1 tablespoon vanilla
- 1 teaspoon ground or freshly grated ginger
- 1 teaspoon cinnamon
- Pinch of ground cloves
- 120 milliliters ( 0.5 cups) buttermilk
- 120 grams (0.5 cups) mascarpone
- 300 grams (2 cups) cranberries
Equipment
- Bundt Pan
Choose a high-quality, non-stick Bundt pan to ensure your cake releases easily. Grease it well with butter and sprinkle with flour for the best results.
- Electric Mixer
An electric mixer is essential for achieving the perfect fluffy butter and sugar mixture. If you don't have one, a hand mixer will do the trick.
- Mixing Bowls
You'll need separate bowls for dry and wet ingredients. Opt for stainless steel or glass bowls for easy cleaning and durability.
- Spatula
A rubber or silicone spatula is great for folding ingredients and scraping down the sides of your mixing bowls.
- Cooling Rack
A cooling rack is crucial for allowing air to circulate around your cake, preventing it from becoming soggy.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Step 8
Step 9
Step 10
Step 11
Step 12
Servings
🌟 Elevate your cake game with these serving suggestions:
- Classic Style:
Slice the Bundt cake and serve with a dollop of whipped cream or a scoop of vanilla bean ice cream. The cool and creamy texture pairs wonderfully with the warm spices.
- Seasonal Twist:
Top each slice with a handful of fresh cranberries and a sprinkle of powdered sugar for a festive look that’s perfect for holiday gatherings.
- Afternoon Tea:
Serve your Bundt cake alongside a pot of your favorite tea. The citrus notes of the orange zest complement a delicate Earl Grey or a refreshing green tea.
- Brunch Delight:
Pair slices of the Bundt cake with a fresh fruit salad and a mimosa for a delightful brunch menu that will impress your guests and leave them wanting more.
Variations
🌿 Make it vegan and gluten-free!
- Gluten-Free Variation:
Use a one-to-one gluten-free flour blend in place of regular flour. Ensure the blend contains a binder like xanthan gum to maintain the cake's structure.
- Vegan Variation:
Replace the eggs with a mixture of flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use a plant-based butter and mascarpone alternative. Substitute buttermilk with a mix of almond milk and a tablespoon of apple cider vinegar.
Faq
- Why did my cake stick to the Bundt pan?
Ensure you generously grease every nook and cranny of the pan with butter and lightly sprinkle with flour to prevent sticking.
- How can I tell if my Bundt cake is done baking?
Insert a wooden stick or skewer into the center of the cake. If it comes out clean, the cake is done.
- How can I make my cake fluffier?
Cream the butter and sugar until the mixture is light and fluffy. This stage is crucial for incorporating air into your batter.
- Can I use other fruits besides cranberries?
Absolutely! Blueberries, raspberries, or even diced apples would make excellent substitutes. Just be mindful of the moisture they add to the batter.
- How do I properly store my Bundt cake?
Wrap the cake tightly in plastic wrap and store it at room temperature for up to three days. Alternatively, refrigerate for up to a week or freeze for a month.
- Can I make the batter ahead of time?
It's best to bake the batter immediately. However, you can prepare the dry and wet ingredients separately and combine them just before baking.