Lately, baking is my therapy. There’s nothing as soothing as whipping up some batter and watch it grow in the oven. Such a stress reliever, don’t you agree?
Especially when it comes to bundt cake, or as we call it in Austria, Guglhupf. I love the shape and the very easy and various ways to come up with a tasty little afternoon delight. The classic marble one, plain vanilla or even lavender which I dared to try once. And yes, it was amazing and the whole apartment smelled beautiful for days. When it comes to fruity options, the baked good ended up a sticky mess more than once, but when I found the Cranberry Buttermilk Bundt Cake, I had to give it a try! This one is a winner and I already made it twice in the last couple of weeks.
I came across this recipe and had to make it my own – cut out as much sugar as possible but add lots of natural flavor – as usual. What you’ll end up with? A cake so divine, it even convinces those who usually don’t have a sweet tooth.
Here’s what you need:
• 200g Fresh Cranberries
• 115g Grass-fed Butter
• 150g Granulated Sugar
• Lemon zest of 2 lemons
• 3 Organic Eggs
• 400g Spelt flour
• 1 Packet of Baking powder
• 280g Buttermilk
• 65g Rapeseed oil (or Sunflower oil)
• Pinch of salt
Now, the prep:
- Cut the cranberries in half and cover them in 1 tbsp. sugar in a small bowl and let sit for a while.
- Oil or butter up your cake tin and add a little flour to get an even surface if you like.
- Preheat the oven around 180°C.
- Mix the spelt flour and baking powder in a bowl and add the lemon zests and the pinch of salt.
- Take out another bowl or large cup and mix the buttermilk and the oil of your choice.
- I never seperate eggs, so take another bowl and add the soft butter, sugar, vanilla and eggs and whisk the mixture either by hand or with an electric mixer.
- Now whisk on low and add the flour mix and the buttermilk mix to your main batter bit by bit.
- When you have a silky smooth batter, softly fold-in the cranberries with a spoon or dough scraper.
- Fill the cake tin thoroughly and put it in the oven and set the timer to at least 40 to 50 minutes (depends on your oven).
- When the surface is golden brown, take it out and let it sit untouched for another 10 minutes before you turn it upside down on a plate or cake platter. Voilà!