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Cranberry Buttermilk Bundt Cake

Cranberry Buttermilk Bundt Cake | Spunkyrella

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

• Vanilla

• 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:

 

  1. Cut the cranberries in half and cover them in 1 tbsp. sugar in a small bowl and let sit for a while.
  2. Oil or butter up your cake tin and add a little flour to get an even surface if you like.
  3. Preheat the oven around 180°C.
  4. Mix the spelt flour and baking powder in a bowl and add the lemon zests and the pinch of salt.
  5. Take out another bowl or large cup and mix the buttermilk and the oil of your choice.
  6. 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.
  7. Now whisk on low and add the flour mix and the buttermilk mix to your main batter bit by bit.
  8. When you have a silky smooth batter, softly fold-in the cranberries with a spoon or dough scraper.
  9. 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).
  10. 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!

 

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