A slice of bundt cake with cranberries is always welcome, especially when it’s made without milk and butter. It’s a light cake for the whole family’s breakfast, suitable for those who are lactose intolerant and loved by both adults and children. Also try the turmeric bundt cake, which doesn’t contain butter, milk and in that case not even eggs.
The cranberry bundt cake is easy to make, even the least experienced can try this in the kitchen, because without many complicated steps you can obtain an excellent bundt cake.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup + 1 tbsp + 1 tsp water
- 5/8 cup sunflower seed oil (about 10 tbsp)
- 4.6 oz dried cranberries
- 3 eggs
- to taste lemon zest (grated)
- lemon extract (1 vial)
- 1 pinch salt
- 1 packet of baking powder
- to taste pearl sugar
Preparation
In a bowl put the sifted flour, the sugar and a pinch of salt.
Add to the flour the eggs, water, oil, lemon extract and the grated lemon zest.
Mix the batter well.
Finally, add to the batter the baking powder and the dried cranberries.
Grease a bundt pan with a diameter of 10 1/4 in (26 cm), dust it with flour and pour in the batter.
Scatter on the surface of the cake the dried cranberries and a few tablespoons of pearl sugar.
Bake the bundt cake in a preheated oven at 356°F for 35–40 minutes. Let it cool and remove it from the pan.
If you want to finish it off, dust with a little powdered sugar.
