Cranberry Streudel BundtTis the season for fresh cranberries. I couldn’t ignore the “Cranberry Streusel Bundt,” from the November/December 2017 issue of Bake from Scratch, when it asked me to include 2 cups of fresh cranberries.

Cranberry Streusel Bundt Cake
Makes 1 10-cup bundt cake
Bake From Scratch, November/December 2017

4 large eggs, room temperature
1 large egg yolk, room temperature
1 1/2 cups granulated sugar
1 1/2 cups sour cream
3/4 cup vegetable oil
1 1/2 Tbsp. orange zest
1 1/2 Tbsp. vanilla
2 2/3 cups all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp. ground cinnamon
1 tsp. Chinese five-spice powder
3/4 tsp. kosher salt
1/2 tsp. grated fresh nutmeg
1/2 cup 1% low-fat milk
2 cups fresh cranberries

Preheat oven to 350 degrees F. Heavily butter and flour a 10-cup bundt pan.

In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, egg yolk, and sugar at medium speed until light and fluffy, about 4 minutes, stopping to scrape sides of bowl, if necessary. With mixer on low speed, add sour cream , oil, zest, and vanilla. Increase mixer speed to medium, and beat until combined.

In a medium bowl, whisk together the flour, baking powder, cinnamon, five-spice powder, salt and nutmeg. With mixer on low speed, gradually add flour mixture to egg mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Fold in cranberries.

Pour one-third of batter into the prepared pan. Sprinkle with half of the Spiced Streusel. Add another one-third of the batter, and sprinkle with remaining Spiced Streusel. Pour remaining batter on top, using a spatula to spread over Spiced Streusel. (Pan will be very full.) Gently tap pan on counter several times to release any air bubbles.

Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes. Let cool in pan for 30 minutes. Remove from pan, and let cool completely on a wire rack. Pour Citrus Glaze over cooled cake, letting glaze drizzle down sides. Dust with Strawberry Powder if desired.

Spiced Streusel
1/3 cup all-purpose flour
1/3 cup granulated sugar
2 Tbsp. firmly packed light brown sugar
1 Tbsp. ground cinnamon
1 Tbsp. Chinese five-spice powder
1 1/2 Tbsp. unsalted butter, room temperature

In a small bowl, whisk together flour, sugars, cinnamon and five-spice powder. Use your fingers to work butter into flour mixture until it has the texture of dry sand.

Citrus Glaze
2 1/4 cups confectioners’ sugar, sifted
1 tsp. to 1 Tbsp. orange zest
1 tsp. fresh orange juice
1 to 3 Tbsp. whole milk

In a small bowl, whisk together confectioners’ sugar and orange zest and juice until smooth. Add milk, 1 tsp. at a time, until desired consistency is reached.

Strawberry Powder
1/3 cup freeze-dried strawberries

Place dried strawberries in the work bowl of a food processor; pulse until powdered.

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Truly, this cake includes a long list of ingredients, plus the fussy add-ons of a streusel and a glaze and dried fruit powder. However, the hardest work -- really -- is just zesting two oranges and grating some nutmeg. Not difficult at all, right?

Once it’s baked and turned out of the pan and glazed, you’ll enjoy the tart/sweet/moist delicious cake.

PREP TIME: two hours to prep and bake, plus time to cool and glaze
TASTE: tart cranberries and orange zest, sweet sugar glaze

Not quite finished with cranberries, I’ll delve into Ottolenghi’s Sweet, once again, to make the “Cranberry, Oat and White Chocolate Biscuits.” Come back to my site next week, to see how these cookies win.