Orange-Cranberry Bundt&Reg; Cake
Vintage german springform pan cheesecake bundt tin made in germany 9.5 bundt pan pound cake pan metal spring form pan, cake tin.
Recipe Summary Orange-Cranberry Bundt&Reg; Cake
A mixture of applesauce and coconut oil creates a light, moist crumb that mimics the buttery texture you'd expect in any good Bundt Cake--no one will realize this one's vegan.Ingredients | German Bundt Cake Pan1 cup almond milk, or other non-dairy milk1 tablespoon freshly grated orange zest½ cup fresh orange juice⅓ cup coconut oil, melted⅓ cup unsweetened applesauce2 tablespoons ground flax seeds1 tablespoon cornstarch1 ¼ cups white sugar1 tablespoon vanilla extract2 ⅔ cups all-purpose flour, divided1 teaspoon baking powder¾ teaspoon salt½ teaspoon baking soda1 ½ cups fresh or frozen cranberries, halved or coarsely chopped2 cups confectioners' sugar2 tablespoons fresh orange juice1 tablespoon coconut oil, melted½ teaspoon vanilla extractDirectionsPreheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.If confectioners' sugar is clumpy, it needs to be sifted.Cake will keep 3 days, chilled, covered. It can also be frozen whole or sliced, well wrapped in plastic wrap and a layer of foil, up to 3 months.Info | German Bundt Cake Panprep: 20 mins cook: 50 mins additional: 2 hrs 15 mins total: 3 hrs 25 mins Servings: 12 Yield: 12 servings
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