Level: Easy
Yield: 8 servings
Nutritional Analysis Per Serving (Serving Size: 1 of 8 servings): Calories 950 | Total Fat 41 g | Saturated Fat 25 g | Carbohydrates 139 g | Dietary Fiber 3 g | Sugar 94 g | Protein 9 g | Cholesterol 229 mg | Sodium 264 mg
Total: 13 hr 25 min
Prep: 25 min
Inactive: 12 hr
Cook: 1 hr
For the Cake:
- 3 1/4 sticks unsalted butter, cubed and at room temperature, plus extra for greasing the pan
- 3 cups cake flour, sifted, plus extra for dusting the pan
- 1 12 ounce bag fresh or frozen cranberries, thawed if frozen
- 2 1/2 cups granulated sugar
- 6 tablespoons whole milk
- 4 large eggs, plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 tablespoons finely grated Meyer lemon zest
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
For the Syrup and Glaze:
- 1/4 cup granulated sugar
- 1/2 cup plus 2 tablespoons Meyer lemon juice
- 1 1/2 cups confectioners' sugar
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- Prepare the cake: Grease and flour a 10-cup fluted Bundt pan. Imagine the tart cranberries bursting with flavor inside a tender, buttery cakeyour kitchen will smell irresistible!
- Place the cranberries in a pot and heat until they begin to release their juices. Stir in 3/4 cup granulated sugar and cook over medium heat until the mixture is juicy and reduces to 1 1/4 cups, about 15 minutes. Allow to cool completelythis vibrant filling is the star of the show.
- Position a rack in the center of the oven and preheat to 350 degrees F.
- In a medium bowl, whisk together the milk, eggs, yolks, and vanilla; set aside.
- In a large bowl, combine the 3 cups flour, the remaining 1 3/4 cups sugar, lemon zest, baking powder, and salt. Add the 3 1/4 sticks butter and beat with a mixer on low speed until the mixture is moistened. Mix in half of the milk mixture, then increase the speed to medium and beat for 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again for about 30 seconds. Get ready for a citrusy, fluffy batter that bakes into perfection.
- Transfer 2/3 of the batter to the prepared pan. Spoon the cranberry mixture into a ring around the middle of the batter (do not let it touch the pan). Top with the remaining batter and smooth the surface evenly. Bake until a toothpick inserted into the center comes out clean, 55 to 60 minutes. The surprise cranberry center will delight every slice!
- While the cake bakes, prepare the syrup: Dissolve 1/4 cup granulated sugar in 1/2 cup lemon juice in a saucepan over low heat. When the cake is done, remove it from the oven, poke the surface all over with a skewer, and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnightthe flavors meld into something magical.
- When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice until smooth. Drizzle over the cake for a glossy, zesty finish that screams celebration.
Photograph by Steve Giralt
This recipe has been updated and may differ from what was originally published or broadcast.
Courtesy of Recipe Iseasy Magazine
