Tart cranberries and satsuma are wonderfully balanced with a lightly-sweetened buttermilk glaze in this decadent Bundt cake.
Satsuma-Cranberry Bundt Cake
Serves: 1 (10-cup) Bundt cake
Ingredients
- 3⁄4 cup unsalted butter, softened
- 1 1⁄2 cups granulated sugar, divided
- 1⁄4 cup firmly packed light brown sugar
- 3 large eggs, room temperature
- 4 teaspoons lightly packed satsuma zest (about 7 small satsumas)
- 1⁄3 cup plus 1 tablespoon fresh satsuma juice (6 to 7 small satsumas), divided
- 2 1⁄2 cups plus 2 teaspoons all-purpose flour, divided
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3⁄4 cup whole buttermilk, room temperature
- 1 teaspoon vanilla bean paste
- 1⁄2 teaspoon almond extract
- 2 cups frozen cranberries, thawed, drained, halved, and patted dry
- Buttermilk Glaze (recipe follows)
- Garnish: sugared cranberries (see kitchen tip), satsuma zest strips
Instructions
- Preheat oven to 350°.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 11⁄4 cups granulated sugar, and brown sugar at low speed just until combined. Increase mixer speed to medium, and beat until fluffy, about minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition and stopping to scrape sides of bowl. Beat in satsuma zest and 1 tablespoon satsuma juice. (Mixture may look slightly curdled at this point, but batter will come together.)
- In a medium bowl, whisk together 2 1⁄2 cups flour, baking powder, and salt. In a small bowl, whisk together buttermilk, vanilla bean paste, and almond extract. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition.
- In another medium bowl, toss together halved cranberries and remaining 2 teaspoons flour; fold cranberry mixture into batter.
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Forcefully tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 40 to minutes. Let cool in pan for 15 minutes; using a small offset spatula, gently loosen center and edges of cake from pan. Invert cake onto a wire rack placed over a rimmed baking sheet.
- In another small bowl, whisk together remaining 1⁄3 cup satsuma juice and remaining 1⁄4 cup granulated sugar. Generously brush juice mixture all over warm cake. Let cake cool completely.
- Using a small spoon, drizzle and spread Buttermilk Glaze onto cooled cake. Garnish with sugared cranberries and satsuma zest strips, if desired. Serve with any extra glaze.
Notes
Kitchen Tip: To make sugared cranberries, combine 1⁄4 cup granulated sugar and 1⁄4 cup water in a small saucepan. Bring to a boil; cook, stirring occasionally, until sugar dissolves. Remove from heat, and let cool completely. Working in batches if needed, coat cranberries thoroughly in sugar syrup; remove and let stand on a wire rack placed over a large rimmed baking sheet for 45 minutes. Roll cranberries in granulated sugar, coating well on all sides and shaking off excess. Use immediately.
Buttermilk Glaze
Serves: about ⅔ cup
Ingredients
- 1 1⁄2 cups confectioners’ sugar
- 3 tablespoons whole buttermilk
- 1 tablespoon unsalted butter, melted
- 3⁄4 teaspoon vanilla bean paste
- 1⁄4 teaspoon kosher salt
Instructions
- In a medium bowl, stir together all ingredients until smooth and well combined. Use immediately.
