Cranberry Spice Bundt Cake Recipe
"This tall and tender Bundt cake pulls off the trick of being cozy and zingy at the same time It gets its soft crumb from yogurt (although you could use sour cream or buttermilk) and its pop from puckery fresh cranberries and a mix of cardamom, coriander and ginger It’s festive with a cranberry icing and classic with a dusting of powdered sugar..."
INGREDIENTS
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3/4 cup/170 grams unsalted butter, at room temperature and cut into chunks (plus more for the pan if not using nonstick baker’s spray)
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2 1/2 cups/320 grams all-purpose flour (plus more for the pan if not using nonstick baker’s spray)
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2 teaspoons baking powder
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3/4 teaspoon fine sea salt
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1/2 teaspoon baking soda
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1 1/4 teaspoons ground cardamom
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3/4 teaspoon ground coriander
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1/2 teaspoon ground ginger
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1 1/2 cups/300 grams granulated sugar
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Finely grated zest of 1 orange or 2 small tangerines
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1/3 cup/80 milliliters neutral oil
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3 large eggs, at room temperature
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2 teaspoons pure vanilla extract
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1 cup/235 grams plain Greek yogurt, at room temperature and drained of excess liquid, if necessary
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2 cups/200 grams fresh or frozen (unthawed) cranberries, coarsely chopped
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2 1/4 cups/275 grams confectioners’ sugar
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2 tablespoons plus 1 teaspoon (maybe a bit more) cranberry or pomegranate juice
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