I live for dessert breakfasts, I’m talking about those morning coffee cakes, sprinkle covered donuts or even this orange-cranberry bundt cake. I’ll be honest I hate regular breakfast food…cereal (ew), oatmeal (blah), eggs (literally taste like nothing); so most of […]
I live for dessert breakfasts, I’m talking about those morning coffee cakes, sprinkle covered donuts or even this orange-cranberry bundt cake. I’ll be honest I hate regular breakfast food…cereal (ew), oatmeal (blah), eggs (literally taste like nothing); so most of the time I’ll just grab a black coffee and and a bagel (I’m all about bagels), but besides that breakfast does nothing for me.
Now if you want to create a dessert breakfast, than I’m down. I love the pancake filled, french toast covered, bundt cake kind of breakfasts. So my mom made this cake the other week and I’m obsessed, so naturally I had to share it with you all. Imagine rolling out of bed on a cold New England morning, grabbing a warm cup of joe and biting into this cake…heaven.
So here we go with the recipe…
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
1 teaspoon vanilla extract
3 teaspoons grated orange zest
2 1/2 cups plus 1 Tbs. all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup sour cream
1 1/2 cups cranberries (fresh or frozen), chopped (from a 12-ounce bag)
1 egg white, lightly beaten, or the equivalent in pasteurized egg whites
cranberries and strips of orange peel, to garnish
1/4 cup granulated sugar
2 cups confectioners’ sugar
Start by heating the oven to 350 degrees F. Also grab a 12-cup bundt pan.
Now let’s bake that cake:
Combine butter and sugar in a standing mixer. Mix the butter and sugar until light and fluffy. Next add eggs, one at a time, and mix well. Finally add vanilla and orange zest.
Combine 2-1/2 cups of the flour, salt and baking powder in a small bowl. Add half of the dry mix to your butter mixture in the standing mixer, then add the sour cream, remaining flour mixture, beating until smooth. Finally toss cranberries with remaining 1 tablespoon flour into batter.
Pour into bundt pan we set aside earlier. Bake at 350 degrees F for 45 minutes. Next reduce the temperature to 325 degrees F and bake for an additional 20 minutes Finally let the cake cool.
Garnish and glaze:
Place beaten egg whites in a small bowl. Dip cranberries and orange peel in egg white, then in granulated sugar. Let the cranberries and orange peels dry on a plate. In a medium-size bowl, blend confectioners’ sugar and 2 tablespoons water until smooth. Spoon this amazing glaze over your cake, and just let it drip down the sides. Finally place the sugared cranberries over cake.
I got the recipe from Family Circle, so head here for the whole recipe!
Overall, it is pretty simple & beyond delicious! I’m looking forward to waking up to another large slice of this cake tomorrow. Bye Bye Spring Break Diet 2016, xx A.
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Yum! Every time I see bundt cake all I can think of is the scene in My Big Fat Greek Wedding when his parents give her parents the bundt cake when they meet for the first time and her parents are so confused why the “cake has a hole”!
Mmmm, that looks so good! The cranberries are so pretty as well. Beautiful photos! xxx
That bundt cake looks delicious!! Thanks for sharing the recipe!
I am all about dessert for breakfast 😉 This looks delicious! Amazing photos xx
Looks very nice!I really want to have a try!
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