FESTIVE BROWNED BUTTER CRANBERRY BUNDT CAKE
Recipe lightly adapted from Adventures In Cooking
3 c. Flour
2 t. Cinnamon
1/2 t. Cloves
1/2 t. Nutmeg
1/2 t. Salt
1 t. Baking soda
1/2 c. + 6 T. Butter, browned & cooled
1 c. Sugar
1 c. Brown sugar
3 Eggs
1/2 c. Coconut milk
1 t. Vanilla extract
2 c. Fresh cranberries, rinsed & dried
TOPPING:
1 c. Brown Sugar
2 T. Flour
1/2 c. Walnuts, chopped
1 t. Cinnamon
1/4 t. Salt
3 T. Butter, room temperature
Preheat oven to 350 degrees. Grease bundt cake, sprinkle with sugar for a delicious crusty layer.
In small saucepan add butter and warm until melted, allowing it to simmer until it turns light brown. Watch closely as it will burn quickly- what you’re looking for here is a nutty aroma and lightly brown caramel color. Remove from heat and allow to cool slightly.
Meanwhile, in mixer cream sugar and eggs for 1-2 minutes. When butter has cooled slightly, add to mixture and beat to incorporate at a low to medium speed. Slowly beat in milk on low to avoid splashing, then add the vanilla.
In medium bowl, combine all dry ingredients, whisking to mix. With mixer on low, add dry ingredients in four parts, just until combined. Do not over mix! With wooden spoon, gently stir in cranberries just until well incorporated
In small bowl, combine first 5 ingredients for topping, mixing with a spoon. Add butter, pressing into dry ingredients with a fork to create a crumbly mixture.
Pour the batter into bundt pan. Top with topping, lightly pressing into dough so that it bakes in well to the cake
Place in oven and bake for 1 hour to 1 hour and 15 minutes, testing with a toothpick until it is cleaned when removed. If you’re baking with a convection oven, your baking time will likely be under 1 hour so watch it as it nears the 50 minute mark.
Allow to cool in pan for 20-30 minutes. Run a knife around the edge of the pan as well as the center (the middle of the pan) to loosen. Carefully invert onto cooling rack, flipping it over so the top of the cake doesn’t get smashed (it will be rather heavy).
Enjoy when cooled!
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