Recipe: Cranberry-Walnut Bundt Cake with Maple-Espresso Glaze

the appetizer:

Cake Keeper Cakes: 100 Simple Recipes for Extraordinary Bundt Cakes, Pound Cakes, Snacking Cakes, and Other Good-to-the-Last Crumb Treats by Lauren Chattman, includes recipes like Red Grape, Polenta, and Olive Oil Cake; Stout and Chocolate Snacking Cake with Chocolate-Stout Glaze; and Cranberry-Walnut Bundt Cake with Maple-Espresso Glaze; as well as information on Bundt Pans.

Cranberry-Walnut Bundt Cake
with Maple-Espresso Glaze

Serves 10 to 12

Coffee is a surprising but terrific flavor match for tart cranberries and sweet maple in this Bundt cake. It's a real fall treat, especially when served with coffee ice cream.

For the Streusel

1/2 cup firmly packed light brown sugar
1 cup walnuts, toasted and coarsely chopped
2 teaspoons instant espresso powder

For the Cake

4 large eggs
1 cup sour cream (not lowfat or nonfat)
2 teaspoons pure vanilla extract
1 teaspoon maple extract
3 cups unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1-1/2 cups packed light brown sugar
2 cups dried cranberries

For the Glaze

1 cup confectioners' sugar
2 tablespoons pure maple syrup
3 tablespoons heavy cream
2 teaspoons instant espresso powder

Make the Streusel

1. Preheat the oven to 325 degrees F. Grease a 12-cup Bundt pan and dust with flour.

2. Combine the brown sugar, walnuts, and espresso powder in a bowl and set aside.

Make the Cake

1. Combine the eggs, sour cream, vanilla, and maple extract in a measuring cup and lightly beat. Combine the flour, baking soda, baking powder, and salt in a bowl.

2. Combine the butter and brown sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary.

3. With the mixer on medium-low, pour 1/3 of the egg mixture into the bowl in a slow stream. Add 1/3 of the flour mixture. Add another 1/3 of the egg mixture and another 1/3 of the flour mixture. Add the remaining egg mixture, then the remaining flour mixture. Scrape down the sides of the bowl and beat on medium speed for 1 minute. Stir in the cranberries.

4. Scrape 1/3 of the batter into the pan. Sprinkle with 1/3 of the walnut mixture. Repeat twice. Bake until a toothpick comes out clean, 1 hour to 1 hour and 10 minutes. Let the cake cool for 15 minutes, then invert onto a wire rack to cool.

Make the Glaze

1. Whisk together the confectioners' sugar, maple syrup, cream, and espresso powder in a medium bowl. Place the cake on a wire rack set over a baking sheet. Slowly drizzle the glaze over the cake, allowing it to run down the sides of the cake, covering as much of the cake as possible. Spoon any glaze drippings from the baking sheet over the cake. Let the glaze set for 30 minutes. Slice and serve. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 5 days.

from:
Cake Keeper Cakes
100 Simple Recipes for Extraordinary Bundt Cakes,
Pound Cakes, Snacking Cakes, and
Other Good-to-the-Last Crumb Treats
by Lauren Chattman
The Taunton Press 2009
$17.95; Paperback Original
ISBN: 1600851207
ISBN 13: 978-1-60085-120-9
Recipe reprinted by permission.

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