cranberry citrus bundt ~ cinnamon glaze

bundt- a funny little word isn't it?

there is just something about a bundt cake that hollers holiday right at you -

 in nice and wonderful way of course

i had a morning free from work the yesterday and decided it would be fun to cram in as many things possible for me to complete with just four hours - yeah that is my idea of crazy fun

9 times out of 10 it ends up just plain crazy without the fun

this was the exception though - i was able to :

go to the gym

make the fabulous cake you see here today

and make it to work on time with said fabulous cake

i say that is a win-win for everyone involved

citrus and cranberries are just meant to be together

cinnamon & spice make everything nice - or is that sugar and spice

oh well. no worries they all play nice in this cake

 

i love this bundt pan - mostly because i didn't have to buy it

and also because its my moms- probably from like 1985

you will want to coat your pan with vegan butter, sugar & flour

a stuck bundt is not a very good bundt - been there, done that

lesson learned

whip up your batter while singing "its beginning to look like christmas"

except  you replace look with smell - while the animals sit to watch your performance

thank goodness they can't speak -i'd be in trouble

i am known for my cooking - not my singing

the cranberry speckled & zesty batter is poured into the bundt

beautifully baked

bathed in an amazingly wonderful cinnamon glaze

which tastes just as wonderful as it smells

warning - just the smell of this cake will tempt you to eat the entire bundt if kept within close proximity - probably not the best idea to keep it on your desk 

i would suggest picking the skinniest co-worker and putting it on their desk for the day

cranberry citrus bundt - you are the best thing since sliced bread

once plated , a little extra drizzle of cinnamon glaze is strongly suggested

Cranberry Citrus Bundt ~ Cinnamon Glaze
serves 16

you will need:

• 1/2 cup sugar + 1 tbsp sugar, divided
• 1 tsp vegan butter for greasing pan
• 3 cups whole wheat pastry flour
• 2 tsp allspice
• 1 tsp cinnamon
• zest of 1 clementine, tangerine or other citrus
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup soy yogurt
• 1/2 cup brown sugar
• 1/2 cup applesauce
• 1/2 cup vegetable or canola oil
• 1 cup blood orange juice or regular oj
• 2 1/2 tsp pure vanilla extract
• 1 cup fresh cranberries

for the glaze:

• 2 cups powdered sugar
• 1 tbsp almond milk
• 1 tsp cinnamon
• 1 tsp pure vanilla extract

assembly:

• preheat oven to 350 - grease, sugar & flour a 10 inch bundt pan
• combine flour through salt in a medium bowl- set aside
• beat soy yogurt, remaining sugar and brown sugar - add apple sauce, oil, blood orange juice & vanilla, beat well. gradually blend in flour mixture and mix until well blended
• fold in cranberries - pour batter into bundt pan
• bake 50-55 minutes - until a skewer or knife inserted in the center comes out clean - or with a few moist crumbs
• let cool on a wire rack for 10 minutes - invert onto the cooling rack and let cool completely

to make the glaze:

• in a small bowl whisk together all ingredients - if powdered sugar is lumpy sift prior to whisking with other ingredients
• drizzle over completely cooled bundt cake

enjoy!

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