Apple-Cranberry Cake

This cinnamon-scented Bundt cake is made super-moist with vegetable oil. The frosting gets its nutty taste from browned butter. Be sure to thoroughly grease the pan so the cake is easy to remove and the fancy ridges are preserved.

CAKE
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped peeled apple, such as Gala, Braeburn or Honeycrisp
3/4 cup dried cranberries
1 3/4 cups sugar, divided
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup whole milk

FROSTING
1/2 cup unsalted butter
2 cups powdered sugar, sifted
4 to 6 tablespoons heavy whipping cream
1/2 teaspoon vanilla extract

1. Heat oven to 350°F. Generously coat bottom and sides of 10-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess.

2. Whisk flour, cinnamon, baking soda and salt in medium bowl. Combine apples, cranberries and 1/4 cup of the sugar in small bowl. Whisk remaining 1 1/2 cups sugar, oil, eggs and 1 teaspoon vanilla in large bowl until blended; stir into flour mixture. Add sour cream and milk; stir until smooth. Stir in apple mixture; pour into pan.

3. Bake 50 to 55 minutes or until wooden skewer inserted in center of cake comes out moist but clean. Cool in pan on wire rack 10 minutes. If necessary, run small metal spatula around top edge of cake to loosen; invert onto wire rack. Cool completely.

4. Heat butter in medium saucepan over medium-low heat 5 to 7 minutes or until butter is golden brown with a nutty aroma. Immediately pour into heatproof medium bowl; cool to room temperature. Slowly whisk in powdered sugar, 4 tablespoons cream and 1/2 teaspoon vanilla, adding additional cream to desired frosting consistency. Spoon over top and partway down sides of cake; let stand 30 minutes or until frosting is set.

12 servings

PER SERVING: 600 calories, 31.5 g total fat (10.5 g saturated fat), 5.5 g protein, 76.5 g carbohydrate, 80 mg cholesterol, 235 mg sodium, 1.5 g fiber


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