Orange and Cranberry Bundt Cake from The Sweet Stash Bakery

October 27, 2015

Whitney May is the owner and baker at The Sweet Stash, which has been enticing shoppers at the Nashville Farmers' Market for 2 years now. This is a best seller at The Sweet Stash around the holidays. We added some cornmeal to Whitney’s recipe to give it some texture, but it’s great with all flour too. Perfect for breakfast as well as dessert. We like to keep this around over the holidays for drop-in guests, whether it's breakfast, lunch or dinner.

Ingredients

8 tablespoons butter

2½ cups sugar

2 eggs

½ cup yellow cornmeal

3 cups flour (or 4 cups flour and no cornmeal)

4 teaspoons baking powder

½ teaspoon salt

1¾ cups buttermilk

1½ cups fresh cranberries

1 tablespoon freshly grated orange zest

4 cups powdered sugar

Fresh orange juice (to taste)

1 tablespoon freshly grated orange zest

Preparation

1. For cake, place butter and sugar in a mixer bowl. Mix on medium speed until light and fluffy. Add eggs, one at a time, beating after each addition. Combine dry ingredients in a separate bowl, stir well. Add flour mixture to batter alternately with buttermilk, mixing just until combined.

2. Toss cranberries in 1 teaspoon flour. Fold into batter with orange zest. Pour batter into greased and floured 6-cup bundt pan. Bake 45 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool 10 minutes. Invert cake upside down onto a wire rack. Cool 30 minutes.

3. Combine powdered sugar and orange juice until creamy. Add orange zest, stir well. Chill 10 minutes. Drizzle over cooled cake.