One cannot survive on cookies alone, and knowing that I would be faced with hundreds of hungry runners, I thought I’d make something more traditional to pair with my Vegan Spicy Chocolate Cookies. I had some leftover fresh cranberries so I hit my pinterest recipe stash and found an American bundt recipe from one of my favourite bloggers Joy. Cranberry and Apple Bundt Cake is just festive enough for this funny end of the year where I’m not ready to give up the comfort and edible joys of Christmas just yet. I’m still in hibernation mode.
I’ve had my bundt tin for a few years now after persuading David to bring one back from America for me, but I think you can find them in the UK now, mine is a heavy cast iron number, if you have a lighter weight tin please check your cake regularily. The great thing about a bundt tin like this is it comes ready portioned, I simply cut down the lines and people help themselves. I opened my cake boxes, explained what they were and popped into the cafe for a cup of tea, when I returned there was a chunk of apple and a similar sized lump left, perfect for a quick taster.
I’ve adapted the recipe to suit UK measurements and encourage you to give it a go, take my word for cutting the apples small though, I had to do a small plastering job with jam to get mine looking lovely! Nobody’s perfect. Icing sugar covers all sins.
I’ve never baked with fresh cranberries before, I tasted one before they went in and pulled a delightful face at the biterness, this disappears completely when they are baked, and there is more than enough sugar to cover any tartness up.
I would normally recommend reserving some flour and rolling the fruit in it, but the added bonus of a bundt tin is that any fruit which sinks ends up on the top, in this case the batter is so thick there is no chance of sinkage anyway.
- 360g plain flour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon salt
- 375ml vegetable oil
- 3 large eggs
- 300g granulated sugar
- 90g light brown sugar
- 1 tablespoon (YEP) ground cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon whiskey
- 1 teaspoon vanilla extract
- 3 Apples, peeled, cored and cut into small, small pieces, or they will get stuck in your bundt!
- 150g fresh cranberries, cut in half (roughly)
- Preheat your oven to 180'c.
- Butter and flour a large bundt pan, knocking out any excess flour. Ensure you've done the middle.
- In a large bowl, sift together the flour, bicarbonate of soda, and salt.
- In a large jug, whisk together oil, eggs, sugars, cinnamon, nutmeg, whisky and vanilla.
- Pour the liquid into the flour bowl and stir until just combined with a spoon, fold in the apples and cranberries. Transfer the thick heavy batter into the tin.
- Bake for an hour and 15 minutes or until a wooden pick or skewer inserted in center of cake comes out clean.
- Cool cake in it's pan on a rack for at least an hour, then turn out onto a cooling rack to cool completely.
- Dust with icing sugar before serving.
This Cranberry and Apple Bundt cake is perfect to feed a crowd and it’s simple flavours please everyone, if you wanted to jazz it up for a special occasion I think some cream cheese buttercream and a sprinkling of dried cranberries would set it off nicely or look like a massacre in a snow storm – perfect for Christmas. Talking of toppings, if there had been any left this would have been great with custard for dessert.
How would you eat my Cranberry and Apple Bundt cake?