Festive Browned Butter Cranberry Bundt Cake
If you’re in the Portland area, I hope you can come out for this week’s Madewell Tasting & Store Sale Event where I will be serving 2 of my newest recipes. Yes, you heard it right; amazing food AND shopping! I will be partnering with the amazing crew at Madewell alongside Pure Simple Juice, TenderBar, New Deal Distillery, and Fieldwork Flowers to bring you a festive night of tasty treats and shopping just in time for the holidays. I know you’ll need to be out on the town, eagerly checking off your gift list either way, so why not start off at Madewell and join us while you’re at it? This bundt cake will be served alongside last week’s post, Paleo Dark Chocolate & Fig Tart with tastings of raw juice and fabulous cocktails. In addition to all of the festivities, Portland Fresh will be hosting a giveaway, featuring a handmade apron from Portland Apron Company & a gift certificate fromPure Simple Juice . Be sure to come out for a chance to win! I’d love to meet you face to face! 30 NW 12th Ave, Portland, OR 97209 Thursday, December 11, 2014 Enter to win by signing up for the Portland Fresh newsletter at the door All are welcome, this is an open event! 
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FESTIVE BROWNED BUTTER CRANBERRY BUNDT CAKE
Recipe lightly adapted from Adventures In Cooking
3 c. Flour 2 t. Cinnamon 1/2 t. Cloves 1/2 t. Nutmeg 1/2 t. Salt 1 t. Baking soda 1/2 c. + 6 T. Butter, browned & cooled 1 c. Sugar 1 c. Brown sugar 3 Eggs 1/2 c. Coconut milk 1 t. Vanilla extract
2 c. Fresh cranberries, rinsed & dried
TOPPING:
1 c. Brown Sugar 2 T. Flour 1/2 c. Walnuts, chopped 1 t. Cinnamon 1/4 t. Salt
3 T. Butter, room temperature
Preheat oven to 350 degrees. Grease bundt cake, sprinkle with sugar for a delicious crusty layer.
In small saucepan add butter and warm until melted, allowing it to simmer until it turns light brown. Watch closely as it will burn quickly- what you’re looking for here is a nutty aroma and lightly brown caramel color. Remove from heat and allow to cool slightly.
Meanwhile, in mixer cream sugar and eggs for 1-2 minutes. When butter has cooled slightly, add to mixture and beat to incorporate at a low to medium speed. Slowly beat in milk on low to avoid splashing, then add the vanilla.
In medium bowl, combine all dry ingredients, whisking to mix. With mixer on low, add dry ingredients in four parts, just until combined. Do not over mix! With wooden spoon, gently stir in cranberries just until well incorporated
In small bowl, combine first 5 ingredients for topping, mixing with a spoon. Add butter, pressing into dry ingredients with a fork to create a crumbly mixture.
Pour the batter into bundt pan. Top with topping, lightly pressing into dough so that it bakes in well to the cake
Place in oven and bake for 1 hour to 1 hour and 15 minutes, testing with a toothpick until it is cleaned when removed. If you’re baking with a convection oven, your baking time will likely be under 1 hour so watch it as it nears the 50 minute mark.
Allow to cool in pan for 20-30 minutes. Run a knife around the edge of the pan as well as the center (the middle of the pan) to loosen. Carefully invert onto cooling rack, flipping it over so the top of the cake doesn’t get smashed (it will be rather heavy).
Enjoy when cooled!
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