Seems like as I get older time flies by faster, felt like just yesterday when I was waiting for 2013 fireworks at the Ferry Building! So I didn’t make resolutions this year, but if I did it would probably be to post more often! The holiday season is slowly melting away, but who says you can’t have Cranberry Bundt Cake in January?
Better yet, this Eating Well version will help you stick to you resolutions.
Got these fresh shiny cranberries from the famous Berkeley Bowl. Started off cooking the cranberry filling with cranberry juice, allspice and brown sugar. Watch the cranberries burst one by one as it cooks!
Mix all the dry ingredients together in a medium bowl. This was the first time I bought whole wheat flour. Combine the butter, oil, and sugar in a large bowl. Then alternate between adding the yogurt mix and the dry flour mix. Start and end with dry ingredients and beat on low speed just until it’s incorporated, stop to scrap the sides as necessary. Fold in the shredded apple/pear and freshly toasted walnuts.
Carefully spoon the cranberry filling in a circle around the bundt pan, making sure it there is a border of batter on both sides. Looks like a festive wreath!
Bake the cake for about 1 hour at 350 degrees. Let it cool for at least 15 mins and try to separate it from the pan gently. It should fall out naturally if the pan was well greased and it’s cool enough. Leave on a wire rack for 2 hours until completely cooled.
Hope you all had a wonderful holiday season and looking forward to a new year of new recipes and kitchen adventures!