Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 11-9-2015 Sarah Phillips CraftyBaking.com
I love to serve this at Thanksgiving or Christmas. This cake is wonderfully spiced, and the orange flavor really comes through, especially from its cranberry and orange flavored streusel filling, and an orange glaze that soaks into the cake, making it especially moist.
Make this cake even more festive and “dressed for the holidays,” by topping it with our Marble Leaf Decorations; we show you how to make them with our recipe tutorial - be sure to complete the leaves at least the day before you plan on serving the cake.
CAKE RECIPE HELP / CAKE DECORATING HELP
Cranberry and orange flavored streusel:
1/2 cup dried cranberries (craisins)
1/4 cup fresh orange juice
2 tablespoons, firmly packed light or dark brown sugar
1/2 cup toasted pecans
2 1/2 cups unbleached all-purpose flour; spoon flour into a dry measuring cup and level to rim
1 tablespoon ground cinnamon
2 teaspoons freshly grated nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground cloves
16 tablespoons (2 sticks, 1 cup or 1/2 pound) unsalted butter; can use cold from the refrigerator
1 1/2 cups sugar
2 tablespoons grated orange zest (orange zest is the peel of an orange but does not include the white or pith part underneath the orange peel)
4 large eggs; can use cold from the refrigerator
3/4 cup whole or 2% milk; can use cold from the refrigerator
1/2 cup fresh orange juice
1/2 cup sugar
1 recipe Marbled Leaf Decorations, optional; make at least the day before using
STEP I: HEAT THE OVEN. PREPARE THE BUNDT PAN. PREPARE THE CRANBERRY ORANGE FLAVORED STREUSEL.
1. Position an oven rack in the lower third of an oven. Heat oven to 325 degrees F.
2. Grease and flour a 10-cup Bundt pan or 10-inch tube pan; tap out excess flour.
SARAH SAYS: For best results, grease the Bundt pan with shortening and dust with flour such as Wondra enabling you to see the intricate details of the pan. Nonstick vegetable oil is fine to use.
Avoid sprays with lecithin because it promotes a gummy layer build up on the pan. Bakers' Joy, a nonstick spray with flour is recommended.
Make the Cranberry and orange flavored streusel:
1. In a small saucepan over medium-high heat, combine the cranberries and orange juice.
2. Bring to a simmer and cook for 5 minutes or until the liquid is nearly evaporated.
Set aside and let cool.
3. Then coarsely chop the cranberries and the pecans.
4. Transfer both to a small bowl, add the brown sugar and stir to combine. Set aside.
STEP II: MIX THE CRANBERRY ORANGE SPICE BUNDT CAKE
1. Over a sheet of waxed paper, sift together the measured flour, cinnamon, nutmeg, baking powder, salt and cloves; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until softened.
If the butter is cold from the refrigerator, cut it into chunks before beating; it will warm quickly from the beaters - taking about 60 seconds.
3. Gradually add the sugar and orange zest and continue beating on low. Increase the mixer speed to medium and beat for 1 or 2 minutes until lighter in yellow and somewhat aerated.
Stop the beater blades, and with a large rubber spatula, scrape the blades and the mixer bowl's sides and bottom.
4. Add the eggs one at a time with the mixer on low, beating for 20 seconds after each addition.
After the eggs have been added, increase the mixer speed to medium and beat the mixture for 2 minutes. (If the eggs are cold, the batter will curdle slightly. It's ok. It will come together as the batter warms from the beaters. )
Set the kitchen timer to help you keep track of the time. The mixture will become fluffy and aerated.
5. With the mixer on LOW speed, add the flour mixture in 3 equal portions, alternating with the milk in 2 equal portions, beginning and ending with the flour.
(If the milk is cold, the batter will curdle slightly. It's ok. It will come together when you add the flour.)
Add the flour and liquid ingredients in increments quickly; do NOT wait in between additions too long as you don't want to overmix the batter or your cake will be dry.
6. After completing the last addition of flour, stop the mixer, and scrape the side and bottom of the bowl with a large rubber spatula.
7. Then, let the mixer run for 30 seconds on LOW. The batter will be very thick and form ridges on the side of the bowl as the beater pulls through the batter. STOP the mixer. Do NOT overmix.
8. Remove the mixing bowl from the mixer. With a large rubber spatula, give the batter ONE or TWO quick folds to incorporate any stray flour or milk left at the sides and bottom of the bowl. Then, STOP!
STEP III: LAYER THE BUNDT CAKE BATTER AND STREUSEL INTO THE PREPARED PAN. BAKE THE CAKE. MAKE THE ORANGE GLAZE.
1. Spoon one-third of the bundt cake batter into the prepared pan and sprinkle with half of the streusel. Repeat the layering, then spoon the remaining batter on top.
2. Bake for about 60 to 65 minutes or until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
3. Transfer the pan to a wire cake rack and let the cake cool upright in the pan for 15 minutes. Meanwhile, make the glaze.
Make the Orange Glaze:
1. In a small saucepan over medium-high heat, combine the orange juice and sugar.
2. Heat, stirring, until the sugar is dissolved. Remove from the heat.
STEP IV: GLAZE THE CAKE AND LET SET FOR 2 HOURS. OPTIONALLY DECORATE THE CAKE WITH MARBLED LEAVES AND SERVE.
Glaze the Bundt cake and let set for 2 hours:
1. Tap the Bundt pan gently on a work surface to loosen the cake. Set the wire cake rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
2. Using a pastry brush, brush the warm cake with the glaze. Let the cake cool completely, at least 2 hours, before serving.
NOTE: Keep brushing the glaze on the warm cake until all of the glaze soaks into the cake.
Optionally decorate the Bundt cake with marbled leaves and serve.
1. Arrange the marbled leaves on the top of the fully cooled glazed cake.
Store the Bundt cake, without the Marbled Leaves, at room temperature for a few days. Cake freezes nicely for a month or more.