OrangeCranberry Glazed Cake Recipe NYT Cooking
Preheat oven to 350˚F. Beat eggs and sugar in a large mixing bowl on high speed until pale (3 minutes). Wet ingredients: Add oil, butter, and vanilla, mixing between each addition, then mix in buttermilk. Dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
CranberryOrange Bundt Cake Ready Set Eat
make the cake. Start by preheating the oven to 350°F and preparing a 10-inch nonstick bundt pan. Grease the pan thoroughly with shortening or butter, then sprinkle flour evenly to coat the entire pan. Make sure to cover it well to avoid sticking. In a medium bowl, add the flour, baking powder, baking soda, and salt.
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In a second small bowl, stir together the sour cream, orange zest and vanilla. Set aside. Cream butter and sugar. In a large mixing bowl with an electric mixer (or a stand mixer fitted with paddle attachment), cream together the butter and sugar until light and fluffy, about 2 to 3 minutes on medium high speed.
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Beat in the eggs, and then the orange juice and canola oil. Stir most of the flour mixture (save a little to mix with the cranberries). Reserve ½ cup of the cranberries to use for the glaze. Fold the rest into the batter, and pour the batter into your prepared bundt pan and bake for about an hour. Once the cake is cool, microwave the reserved.
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Step 3: Add the dry ingredients, and mix just until combined. Scrape the sides of the bowl with a rubber spatula. Step 4: Gently fold in the fresh cranberries. Step 5: Turn the batter into a 10-cup Bundt pan that's been well greased with cooking spray and then floure.
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In a small bowl, make the topping: Whisk together sugar, flour, and cinnamon. With a pastry blender or two knives, cut in butter until mixture is crumbly. Sprinkle over the cake mixture in the pan. Bake at 375 degrees 40-45 minutes or until a toothpick or cake tester inserted in the center of the cake comes out clean.
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Scrape the batter into the prepared pan. Bake for 57-65 minutes, or until a cake tester inserted into the cake comes out clean. Remove from oven and allow to cool for 15 minutes. 3. Meanwhile, in a small bowl, combine the orange juice and 1/3 cup granulated sugar. Whisk to dissolve most of the sugar.
CranberryFilled Orange Pound Cake Recipe Taste of Home
To prepare the cake: In a small bowl whisk together 2 cups of flour, salt, baking powder and baking soda. Set aside. In a large mixing bowl combine the butter and granulated sugar. Using an electric mixer beat on medium speed for 3-4 minutes, scraping down the sides as needed, until light and fluffy.
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Press down on the batter with the spatula to fill out the sides and corners. Level the surface. Bake for 45 - 50 minutes or until the cake is golden and starts to pull away from the sides of the pan. A cake skewer inserted into the center of the cake should come out clean and free of crumbs or sticky batter.
Cranberry Orange Bundt Cake
Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, 1 cup (200g) brown sugar, granulated sugar, and orange zest together until creamed, about 2 minutes.
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Cake: Preheat oven to 350F with shelf in middle of oven. Butter and flour 3-quart bundt cake pan. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
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Combine cranberries and sugar in processor. Using on/off turns, coarsely chop cranberries. Transfer mixture to heavy medium saucepan. Add 1 cup water and orange peel and bring to boil, stirring.
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Coarsely chop the dried cranberries. Fold into the cake batter. Add chopped walnuts, brown sugar and cinnamon to a bowl and mix well. Line a 9 x 5 loaf pan with parchment paper or spray well with non-stick spray. Spoon half of the cake batter into the lined pan and spread evenly. Sprinkle with walnut filling.
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Step 5. Add flour mixture to the mixer and beat until well combined. Stir in 1 cup/128 grams dried cranberries. Pour batter into the cake pan, shaking the pan so the batter firmly settles and there are no air bubbles. Bake for 45 minutes or until a toothpick inserted comes out clean. Step 6.
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Preheat oven to 350F (175C) and lightly grease a 13×9 baking pan. Set aside. Combine butter and sugar in a large mixing bowl and use an electric mixer to beat until well creamed. ⅔ cup (150 g) unsalted butter, 2 cups (400 g) granulated sugar.
Delicious and moist cranberry bundt cake with orange zest. The
To Make the Cranberry Glaze: In a small saucepan, set over medium-low heat, add the cranberries, along with the water, sugar, vanilla and salt. Cook until softened, about 5 minutes. Add a small sieve over a small bowl and pour the cranberry mixture into the sieve, pressing it until all the juice is released.
