Professor Butter Beard’s Autumn Bundt Cake
1 Large Bundt Cake (use a 10-cup pan)
Dry:
4 ½ cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
2 tsp fine sea salt
1 Tbsp cinnamon
1 Tbsp cardamom
1 ½ tsp ginger
1 ½ tsp freshly grated nutmeg
Wet:
1 cup granulated sugar
Zest of two oranges
1 cup dark brown sugar
4 large eggs, room temperature
1 cup vegetable oil
2/3 cup Greek yoghurt
2 tsp vanilla paste
¼ cup fresh orange juice (use the zested oranges)
Additions:
2 cups freshly grated carrots
1 ½ cups grated apple with the juice (I prefer Honeycrisp apples)
1 cup dried cranberries (soaked overnight in apple cider)
¼ cup crystallized ginger, cut into small dice.
1) Preheat your oven to 325 degrees and evenly spray a 10-cup Bundt pan with cooking spray w/flour.
2) In a large bowl, whisk together the dry ingredients. Set aside.
3) In a second large bowl, whisk together the granulated sugar and orange zest until evenly combined. Whisk in the brown sugar, breaking up any clumps. Whisk in the remaining wet ingredients. Fold in the dry ingredients. Set aside to briefly hydrate while you prepare the additions.
4) Drain the cranberries. Grate the carrots and apples. Fold all four additions into the hydrated batter. Spoon into your prepared Bundt pan and bake on the center rack for 50-55 minutes, testing for doneness with a wooden skewer.
5) Remove the pan from the oven and let cool on a wire rack for ten minutes before inverting to release the cake onto the wire rack to fully cool.
6) I glaze my cake with a simple confectioner’s sugar and milk glaze (with vanilla paste), but you could also top with caramel sauce or freshly whipped cream.
