#CranberryWeek & SRC: Cranberry Upside Down Cake

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Today’s  Secret Recipe Club post comes with a little good-news-bad-news.

Do you want the bad news first?

The bad news as that this post is the final Secret Recipe Club reveal day. I’ve spent 2 1/2 years with this wonderful group of people and I’m sorry to see it come to an end. I’ve made great friends, some even in-person! I know there will be other blogging opportunities that will cross paths with a lot of these wonderful bloggers.

Ready for the good news?

Today’s SRC post helps me kick of #CranberryWeek! Because I don’t want to steal the show from honoring my last SRC assigned blogger, I’ll delve into the brains behind #CranberryWeek tomorrow. (Hope you understand Caroline and Christie), but you can search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration.

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I had no problem finding a recipe that would be the perfect kick-off to #CranberryWeek from my assigned blog this month. Heather of Join Us, Pull Up a Chair happens to love cranberries about as much as I do and my secret Pinterest board had 4 great contenders (and 11 non-cranberry recipes) saved to it! On the cranberry front I debated between Upside Down Cake, Shortbread Cookies, and Muffins. Heather’s Kung Pao Chickpeas and Hot & Sweet Chicken Thighs tempted my savory pallet.

So who is this Heather behind all of those delicious looking recipes? Heather is busy mom of two with a full time job in marketing as well as running an independent sales consultant gig. She started her blog to help organize her recipe hording lifestyle. I can completely relate as the magazine pages tend to pile up in my home, too. Heather grew up helping her mom in the kitchen and has passed on that love of cooking and baking to her kids. She says having her kids in the kitchen helps them be more adventurous in trying new foods – I hope Firecracker will end up being that way, but at age 2 it’s not quite as successful.

The Cranberry Upside Down Cake I settled on was a huge hit. So popular in fact, I made it twice! And it had nothing to do with the fact that I got pulled away from it and didn’t upend it on time and had a non-photography worthy cake. Instead of getting frustrated, I got excited that I’d be getting to make the cake again! The second time, I didn’t allow the kids to derail me and I flipped that cake when the time went off. A successful endeavor for a dessert I brought to the church to support their ministry of feeding the hungry once a week. (But not before stealing just one more piece for myself. I mean, I did need to do a quality check before serving others!)

Cranberry Upside Down Cake

Ingredients:

  • 8 tbsp butter, softened, divided use
  • 1 C sugar, divided use
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1 3/4 – 2 C fresh cranberries
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/4 C flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C milk

Steps:

  1. Preheat oven to 350 degrees F.
  2. Spread 2 tbsp softened butter along the bottom and sides of an 8″ round or 8×8″ square cake pan.
  3. In a small bowl, combine 1/2 C sugar with the cinnamon and allspice. Pour evenly into the prepared cake pan. Arrange the cranberries in an even layer in the cake pan.
  4. In the bowl of a stand mixer fitted with the paddle attachment, beat the remaining butter and sugar until fluffy. Add the egg and vanilla and mix until incorporated.
  5. In a small bowl, whisk together the flour, baking powder, and salt.
  6. Add half of the dry ingredients to the stand mixer, mix until combined. Add the milk, mixing until incorprated. Repeat with the remaining dry ingredients.
  7. Pour batter into the prepared cake pan. Bake 30-35 minutes, until a knife inserted comes out cleanly. Let cake cool on a wire rack for 20 minutes. Run a knife along the edges and carefully flip out onto a plate.

*This recipe is adapted from Heather at https://joinuspullupachair.com/2011/11/20/cranberry-upside-down-cake/*

Cranberry Upside Down Cake for Secret Recipe Club and #CranberryWeek from Sew You Think You Can Cook

To see the other bloggers who participated in the final Secret Recipe Club click here:

But don’t stop your recipe stumbling there! Check out all of these great cranberry recipes to kick of #CranberryWeek:

Cranberry-Apple Sauce from The Chef Next Door

Cranberry Cornbread from Cindy’s Recipes and Writings

Cranberry Maple Delicata Squash Galette from Caroline’s Cooking

Cranberry Orange Baked Brie from Books n’ Cooks

Cranberry Palmiers from The Bitter Side of Sweet

Cranberry Rosemary Cornbread from Life Currents

Cranberry Snack Cake from Cooking With Carlee

Cranberry Upside Down Cake from Sew You Think You Can Cook

Noreaster from Family Around The Table

Pork Shashlyk and Tkemali from Culinary Adventures with Camilla

Roasted Brussels Sprouts and Cranberries from A Day in the Life on the Farm

Slow Cooker Cranberry Brisket from Palatable Pastime

Stuffed Endive with Blue Cheese, Walnuts & Cranberries from Full Belly Sisters

Upside Down Cranberry Cake from Hostess At Heart

#BundtBakers: Happy Fall

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Teri of The Freshman Cook is hosting and selected the theme “Happy Fall,” leaving it wide open for us to celebrate the season any way we desire – as long as it’s in bundt form, of course!

We have found a great church here in California and are starting to call it home. It’s a smaller congregation than the church we attended in Ohio and we’re slowly becoming a part of this church family.

Being far from family, we don’t get the opportunity to go on regular date nights and are never without the boys. One day we’ll trust someone other than grandparents to watch them, but for now, we’re not ready. Church is our opportunity to give us and the kids some time away. The first time we dropped them off at the nursery was a near disaster. Firecracker had a major meltdown and we were called to return and comfort him. The second visit was a complete 180 as he was calm enough to realize they had a train table and countless trains and cars to play with. Now, he runs in the door and doesn’t look back – he even asks to go to church throughout the week. Treat followed the same pattern, and while he still tries to follow me out the door, I haven’t gotten the message “the baby is crying” (a message they’ll only send if 10 minutes of consoling doesn’t do the trick) in weeks!

One of my favorite things about this church is their dedication to the community. Each Wednesday they provide dinner for the hungry and homeless and anyone who shows up. They feed over 100 people each week! I’d noticed a request for desserts in the bulletin and knew I had to help out. Physically volunteering hasn’t been possible with my husband away (see the no baby sitter scenario above), but baking I can do! Once our family is whole again we’re going to figure out how we can do more to help out while one of us stays home with the boys.

14705826_10104113714664701_304176535388205071_nThis week was my first week delivering dessert. To provide individually wrapped desserts I thought it’d be best to use my Garland Bundt Pan and my Bundt Duet Pan. Unfortunately, the 6 smaller cakes all stuck! So, while my donation of 15 slices from the duet pan wasn’t what I’d hoped to be delivering, it was a start.

The “broken” cakes didn’t go to waste though! I scraped the pan clean and have been eating it by the handful. Hey, crumbs don’t count, right? Firecracker enjoyed the cake, too. He listened to me when I told him he couldn’t touch the larger cakes, that we had to eat the broken cake. His response, was to bring a chair from his toddler table into the kitchen, climb up it, and eat the broken cake, declaring “I love broken cake!”

Poached Pear and Cranberry Bundt with Maple Marscapone Frosting

Ingredients for cake:

  • 2 C sugar, divided use
  • 2 cinnamon sticks
  • 3 pears, peeled
  • 1 pkg (5 oz) dried cranberries
  • 1 stick softened butter
  • 1/2 C vegetable oil
  • 1 C brown sugar
  • 3 eggs
  • 3 C flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp cloves

Ingredients for frosting:

  • 1/2 stick softened butter
  • 1/4 C softened marscapone cheese
  • 1 C powdered sugar
  • 2-3 tbsp real maple syrup

Steps:

  1. Poach the pears: Bring 4 C water, 1 C sugar, and the cinnamon stick to a boil. Add the whole pears and simmer 15 minutes, or until tender. Remove pears from poaching liquid, core them, and chop. Set aside. Reserve 1/4 of the liquid before discarding.
  2. Reconstitute the cranberries: Bring 1 1/2 C water to a boil. Add the cranberries. Remove from heat and allow cranberries to plump up, about 10 minutes. Drain and set aside.
  3. Preheat oven to 350 degrees F. Heavily grease bundt pan(s).
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, brown sugar, and remaining 1 C of white sugar. Add the eggs one at a time.
  5. In a large bowl, sift together the flour, baking soda, salt, cinnamon, cardamom, and cloves.
  6. Add the dry ingredients to the stand mixer, alternating with the reserved poaching liquid.
  7. Fold in the chopped pears and cranberries.
  8. Pour batter into prepared bundt pan(s). Bake 35-55 minutes depending on the size of your pan.

*This recipe is adapted from Tessa at http://thecakeblog.com/2013/11/pear-cranberry-cake.html*

Poached Pear and Cranberry Bundt with Maple Marscapone Frosting for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple, Pear and Honey Cider Bundt Cake by All That’s Left Are the Crumbs

Apple Pumpkin Bundt Cake with Salted Caramel Drizzle by Cookaholic Wife

Bundt Cake de Chocolate Blanco y Moras by La Mejor Manera de hacer

Chestnut Cream Marbled Bundt Cake by I Love Bundt Cakes

Chocolate Caramel Apple Cake by The Freshman Cook

Ginger and Cinnamon Bundt Cake by Los Chatos Chefs

Impossible Pumpkin Pie Bundt by Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice

Jack O’Lantern Cake by Palatable Pastime

Persimmon Apple Bundt by Tea and Scones

Pumpkin Chocolate Chip Bundt Cake by Patty’s Cake

Pumpkin Pie Bundt by Jane’s Adventures in Dinner

Pumpkin Spice Cake with Caramel Drizzle by Living the Gourmet

Robert E. Lee Bundt Cakeby The Queen of Scones

Spiced Rum Pumpkin Bundt by A Day in the Life on the Farm

Sticky Pecan Pie Bundt by Food Lust People Love

Disclaimer: This post contains affiliate links.

#FreshTastyValentines: Roshambo

LogoWelcome to day one of #FreshTastyValentines, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I’ve made a cocktail perfect for your Valentine’s Day brunch (and a bonus recipe for pancakes).

When UncommonGoods signed on as one of our event sponsors I knew I wanted to make a cocktail because they have an incredible selection of gifts to keep any home bar and kitchen uniquely equipped (here). UncommonGoods (www.uncommongoods.com) is a web-based marketplace offering creatively designed, high-quality merchandise at affordable prices. One of the incredible prizes to win during this week’s event is a $150 gift certificate at their site. With your shopping spree you can find incredible glassware in which to enjoy my Roshambo cocktail or your favorite bottle of wine (here) or discover ways keep your drinks cool without watering them down (here).

Because we’re celebrating Valentine’s Day this week I limited my cocktail recipe search to red or pink beverages. With a big move approaching in the Spring I also added another restriction so as to not buy any new liquor. The discovery of the Roshambo couldn’t have been more perfect. It is a sparkling wine based cocktail which fits in beautifully with Valentine’s Day. This cocktail is a beautiful accompaniment to your Valentine’s breakfast.

This recipe makes two servings.

Roshambo

Ingredients:

  • 1/2 C sugar
  • 1/2 C water
  • 1 cinnamon stick
  • 1/2 C apple juice
  • 1/2 C cranberry juice
  • prosecco or champagne

Steps:

  1. Place sugar, water, and cinnamon stick in a small saucepan over medium-low heat until the sugar dissolves. Allow simple syrup to cool completely. Remove cinnamon stick.
  2. In a small pitcher combine 1/4 C cinnamon simply syrup with the juices. Keep cold until ready to serve.
  3. Pour juice mixture into glasses and top with prosecco.

*This recipe is adapted from Eva at http://1bigbite.com/2013/11/roshambo/*

Roshambo for #FreshTastyValentines from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more Valentine’s recipes today:

Thank you to #FreshTastyValentines sponsors for providing bloggers with samples and products to use for #FreshTastyValentines recipe development without additional compensation. All opinions stated are those of the bloggers.

This blog post also comes with a bonus recipe for pancakes!

Cinnamon Sour Cream Pancakes

Ingredients:

  • 1 C whole wheat flour
  • 1 C all-purpose flour
  • 4 tbsp sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 eggs
  • 8 oz sour cream
  • 1 C milk
  • 1/2 stick butter, melted

Steps:

  1. In a large bowl whisk together the flours, sugar, baking soda, salt, and cinnamon.
  2. In another bowl whisk together the eggs, sour cream, milk, and melted butter.
  3. Add the wet ingredients to the dry.
  4. On a hot buttered griddle drop 1/2 C of batter into pancakes. Flip pancakes when batter starts to set and bubble form in the center of the pancake. Cook until both sides are golden brown.

*This recipe is modified from Kelley at http://www.mountainmamacooks.com/2015/11/creme-fraiche-pancakes/*

 

CIC: Cocoa & Cranberries plus #SundaySupper: Last Minute Holiday Recipes

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This month the 20th falls on a Sunday. I had already planned on participating in this month’s Crazy Ingredient Challenge and today’s Sunday Supper theme. I was simply going to post twice today, but then I realized that my Crazy Ingredient Recipe was quick, easy, and festive! Tada! One recipe, two events. (Let me tell you, this exhausted Mama will accept a “short cut” wherever she can.)

This month’s Crazy Ingredient Challenge is the festive pairing of cocoa and cranberries. I couldn’t be more thrilled! I love cranberries and have been enjoying them so much this season that my husband said he is “cranberried out!” I don’t know how that could ever be a thing. And it can’t be because that sure didn’t stop him from eating his fair share of these mini muffins!

These mini muffins are the perfect grab-and-go breakfast to get you through a busy Christmas morning. Tart cranberries and sweet white chocolate are a perfect marriage when encased by a light and fluffy chocolate muffin that’s not too sweet. Be sure to scroll past my recipe for more last minute holiday recipe ideas! Thank you to Wendy Hammond of Wholistic Woman and T.R. Crumbley of Gluten Free Crumbley for hosting the Sunday Supper event.

This recipe makes just over 4 dozen mini muffins.

Chocolate Cranberry Mini Muffins

Ingredients:

  • 1 3/4 C flour
  • 3/4 C sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 1 C sour cream
  • 1/4 C vegetable oil
  • 1/4 C milk
  • 1/4 C cocoa powder
  • 1 1/2 tsp vanilla extract
  • 3/4 C cranberries, chopped
  • 1/4 C white chocolate chips

Steps:

  1. Preheat oven to 375 degrees F. Line mini muffin tins with liners.
  2. In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl whisk together the egg, sour cream, vegetable oil, milk, cocoa powder, and vanilla.
  4. Pour wet ingredients into the dry ingredients until fully incorporated. Fold in the cranberries and chocolate chips.
  5. Bake 10 – 12 minutes. Allow muffins to cool in the pan for two minutes before removing to a cooling rack.

*This recipe is adapted from Kelley at http://www.mountainmamacooks.com/2015/04/chocolate-blueberry-muffins/*

Chocolate Cranberry Mini Muffins for Crazy Ingredient Challenge and #SundaySupper from Sew You Think You Can Cook

Beverages

Breakfast

Appetizers

Main Dishes

Side Dishes

Desserts

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And to see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

CIC: Cranberry & Gingerbread Spice

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It’s been quite a while since I’ve participated in the Crazy Ingredient Challenge – 4 months to be exact! The problem with squash and melon allergies is that come Fall I have to hide under a rock.

December’s ingredients though are ingredients that I can not only eat but ingredients I even like! They also happen to be ingredients we’ve seen before. Last November we paired Gingerbread Spice with Onion, when I made a very festive onion jam. This July we put Cranberries with Shallots and I made delicious Brussels sprouts.

The combination of two sweet ingredients, cranberries and gingerbread spice, wasn’t as tricky as the two challenges mentioned above. But fun all the same. I was really tempted to make gingerbread cupcakes with a cranberry cream cheese frosting, but we really didn’t need anymore sweets around right now. I thought about going the breakfast route, with cranberry syrup and gingerbread waffles. But this is a crazy ingredient challenge and I already have gingerbread waffles on the blog!

Then, thanks to my wonderful neighbors, I got the idea to do applesauce. Last week we were hit with a stomach bug and my neighbors put a little care package on our front step – soups, sodas, crackers, and applesauce. Applesauce is now my new go-to snack during the day. (It has replaced raisins, if anyone’s curious.)

This cranberry applesauce would be a great alternative to cranberry sauce on your holiday table. Using gingerbread spice instead of cinnamon gives it more of a festive flair.

Cranberry Applesauce

Ingredients:

  • 3 apples, peeled and chopped
  • 1/2 C fresh cranberries
  • 2 tbsp sugar
  • 3/8 C water
  • 1 tsp gingerbread spice

Steps:

  1. Combine all ingredients in a saucepan. Bring to a boil over medium heat. Reduce to medium low and simmer 30 minutes, stirring occasionally. Mash to desired consistency and allow to cool.

*This recipe is adapted from Martha at http://www.marthastewart.com/326493/cranberry-applesauce*

cranberry apple sauce

To see the other bloggers who participated in this month’s Crazy Ingredient Challenge click on the link below.

SRC: Oatmeal Raisin Cookies

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With the holidays the Secret Recipe Club takes a break the last two Mondays of December and first two Mondays of January. But that didn’t stop 60 of us from partaking in a virtual cookie swap – SRC style. That means we kept to our “secret santa” style assignments but mixed up the groups and limited recipe selection to cookies only! As luck of the draw would have it, I was assigned a blog I’ve already had for a normal SRC reveal day – The More Than Occasional Baker.

During my August post we were busy with just having moved from Florida to Ohio and I followed her tutorial for homemade vanilla extract. And now I get to put it to use! (I mean, I’ve been using it, it’s already half gone!) But I get to use it in one of her recipes!

As can be expected from the more than occasional baker Ros, there were plenty of cookie recipes to pick from. Her Double Chocolate Cookies look addicting and her Leftover Frosting Cookies intriguing. I ultimately decided to go with her Oat and Cranberry Cookies. (I did substitute raisins as that’s what I had in the pantry.)

I had to convert the ingredient list and grew nervous when the mixture I was looking at in my stand mixer resembled granola. I frantically looked back over the recipe and realized I forgot the eggs! I don’t recommend adding eggs last, but luckily the cookies still turned out! I got 3 dozen large cookies from this recipe.

 Oatmeal Raisin Cookies

Ingredients:

  • 2 sticks butter, softened
  • 3/4 C brown sugar
  • 1/3 C sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 C flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 4 C old fashioned oats
  • 1 C raisins

Steps:

  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer, beat butter with both sugars. When fluffy, add eggs one at at time until incorporated.
  3. In a bowl, whisk together flour, baking powder, cinnamon, and salt. Add to wet ingredients in two batches, mixing until combined.
  4. Mix in the oats and raisins.
  5. Spoon dough onto parchment paper lined cookie sheets. (Because of my egg mishap I had to press the dough together with my hands before placing on cookie sheet.) Bake 15 minutes, until golden. Let cool on cookie sheet 5 minutes before removing to a cooling rack.

*This recipe is adapted from Ros at http://themorethanoccasionalbaker.blogspot.com/2011/11/oat-and-cranberry-cookie.html *

 Oatmeal Raisin Cookies

To see the other bloggers who participated in the Secret Recipe Club Cookie Carnival this month click here: 

Cranberry Coffee Cake

I end my series of Thanksgiving leftovers with the perfect holiday breakfast – coffee cake!

I use my go-to coffee cake recipe but add in the flavors of Thanksgiving. My filling is cranberry sauce and the topping features orange and fall spices.

This is my third time making this coffee cake base and I think it’s my best outcome yet! I highly recommend using sour cream over yogurt, and buy the full fat stuff. I think that’s the difference, that or the Kroger brand of sour cream is better than the Publix brand. (Sorry Publix, I still love you and miss shopping where “Shopping is a Pleasure.”)

Cranberry Coffee Cake

Ingredients for topping:

  • 3/8 C flour
  • 1/3 C brown sugar
  • 1/4 tsp cinnamon*
  • 1/8 tsp ginger*
  • 1/8 tsp cloves*
  • 1/8 tsp nutmeg*
  • pinch of salt
  • 2 1/2 tbsp butter
  • zest of 1 orange
  • 1/4 C rolled oats

*If you have pumpkin pie spice, you can use 1/2 tsp instead

Ingredients for cake:

  • 2 C flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick butter, at room temperature
  • 1 C sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 C sour cream
  • 1 C cranberry sauce

Steps:

  1. Make the topping: whisk together the flour, brown sugar, spices, zest, oats and salt. Using your fingers, break the butter into small pieces and combine with the topping. Set aside.
  2. Preheat oven to 350 degrees F. Line an 8×8″ square cake pan with foil and grease.
  3. Make the cake: In a large bowl whisk together flour, baking powder, baking soda, and salt.
  4. In a the bowl of a stand mixer beat butter and sugar until fluffy. Add eggs one at a time. Add in the vanilla.
  5. Incorporate a third of the dry ingredients into the wet ingredients. Once combined add 1/2 C of sour cream. Add another third of the dry ingredients. Once combined add the last 1/2 C of sour cream. Add in the final third of the dry ingredients.
  6. Assemble the cake: Place half of the cake batter in the prepared cake pan. Evenly distribute the cranberry sauce and top with remaining batter. Top the cake with the topping from step 1.
  7. Bake for 65 minutes, or until a knife comes out cleanly.
  8. Allow cake to cool for 5 minutes and remove the cake from the pan by the foil. Serve your cake with  a cup of coffee!

Cranberry Coffee Cake

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#BundtBakers: Autumn Harvest

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This month #BundtBakers is welcoming Fall with some beautiful bundts. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Autumn Harvest and our creative host is Tux of Brooklyn Homemaker.

Our theme allowed for a lot of posibilities – from apples and pears, to pumpkins and carrots, to cranberries and figs.

My very first #BundtBakers recipe, my Busia’s Fresh Apple Cake, would have been a perfect fit here. I did stick with apple but added dried cranberries too! I’ve been wanting to try baking with applesauce and this recipe allowed me to do just that. Busia’s sister-in-law even thought I had used her recipe! The addition of the dried cranberries gave it a freshness and tart bite.

Dad and I disagreed on whether or not this cake needed frosting. I found it to be perfect just as is – to me, it’s almost like a banana bread instead of a cake. I may or may not have had it for breakfast…  I hope you give it a try and let me know what you think – to frost or not to frost?

Applesauce Cranberry Bundt

Ingredients:

  • 2 stick butter
  • 2 C sugar
  • 2 eggs
  • 4 C flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 1/2 C cinnamon applesauce
  • 2 C dried cranberries

Step:

  1. Preheat oven to 325 degrees F. Grease bundt pan.
  2. In the bowl of a stand mixer, cream together butter and sugar. Beat in the eggs one at a time.
  3. In a large bowl, whisk together flour, baking soda, and spices.
  4. Add in the flour and applesauce alternately, beginning and ending with the flour.
  5. Fold in the cranberries.
  6. Pour into bundt pan and bake 40 minutes. Increase oven temperature to 350 degrees F, gently cover with aluminum foil and bake another 20-25 minutes, or until a knife comes out cleanly.

*This recipe is adapted from http://allrecipes.com/recipe/applesauce-raisin-cake/*

Applesauce Cranberry Bundt

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Sweet Potato Brioche Bread by Jane of Jane’s Adventures in Dinner

Pumpkin and Chocolate Bundt Cake by Aisha of La Cocina de Aisha

Applesauce Walnut Raisin Cake by Rene of Magnolia Days

Chocolate Zucchini Bundt by Tara of Noshing with the Nolands

Fig and Caramelized Walnuts Bundt Cake by Beatriz of I Love Bundt Cakes

Spiced Pumpkin Bundt Cake by Kaylin of Keep it Simple, Sweetie

 Sherried Pumpkin Bundtlettes by Laura of The Spiced Life

Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy of Food Lust People Love

Harvest Bundt Cake by Tammy of Living the Gourmet

Pumpkin and Apples Bundt Cake by Kathya of Basic N Delicious

Old Fashioned Kushaw Bundt by Margaret of Tea and Scones

Pumpkin Espresso Bundt by Kelly of Passion Kneaded

Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux of Brooklyn Homemaker

Applesauce Spice Bundt Cake by Carola of En La Cocina de Caro

Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassandra of Cassie’s Kitchen

Triple Chocolate Pumpkin Spice Bundt Cake by Terri of Love and Confections

Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia of Patty’s Cake

Chocolate Caramel Apple Bundt Cake by Teri of The Freshman Cook

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze by Lauren of From Gate to Plate

Cranberry Cinnamon Rolls

Christmas morning is the most magical time of the year. Kids wake up to the discovery that Santa arrived – cookies eaten and gifts under the tree. Parents are overjoyed by the wonder upon their kids’ faces. Families come together to celebrate. And breakfast is always perfect. I don’t know if it’s the same as the theory that “everything tastes better on vacation”, but on Christmas morning the breakfast is sweeter.

Cinnamon rolls have always been one of my favorite treats, and I can never pass up a Cinnabon at the airport. My favorite part isn’t the gooey, cinnamony center that everyone desires, I save that bite for someone else to savor. I love the dough and the frosting. To me the cinnamon simply adds a nice depth to the flavor profile.

Always wanting to make my own, I’ve gone through many trial-and-error attempts at baking cinnamon rolls from scratch. Either the yeast didn’t bloom properly or the flavor was just lacking. I couldn’t give up though, I kept searching for the perfect recipe. And a few years ago I found it with these Orange Cranberry Cinnamon Rolls by The Novice Chef.

Making the cinnamon rolls does take about an hour and a half so Mom and I would made them on Christmas Eve after church, covered them, kept them in the fridge, and then baked them in the morning while presents are being opened. Another option is to make them in advance, freeze them, and let them thaw Christmas Eve night. Let them rise and then bake in the morning.

Making Cinnamon Rolls

Cranberry Cinnamon Rolls

Cranberry Cinnamon Rolls

Ingredients for the dough:

  • 2 packets active dry yeast
  • 2 C warm water
  • 6 tbsp room temperature butter
  • 1 C sugar
  • 7 1/2 C flour, plus extra for rolling
  • 2 eggs
  • 1 tbsp salt

Ingredients for filling:

  • 8 tbsp room temperature butter
  • 1 1/2 C brown sugar
  • 8 oz fresh cranberries, chopped
  • 2 tbsp cinnamon

Ingredients for frosting:

  • 4 tbsp room temperature butter
  • 2 C powdered sugar
  • 2 tbsp milk

Steps:

  1. Stir yeast into the warm water. Let bloom for 5-10 minutes.
  2. Using a stand mixer fitted with the paddle, beat butter, sugar, and salt. Add eggs one at a time, beating until combined. Slowly pour in the yeast and water. Beat until combined. Add the flour about one cup at a time, beating until combined after each addition. Once the dough starts to form switch to the dough hook attachment. After all the flour has been added knead the dough for 3 minutes.
  3. Turn dough out onto a floured surface and knead by hand until smooth.
  4. Place dough in a greased bowl, cover, and let rise to double in size (about 30 minutes) in a warm place. (In the microwave or turned off oven)
  5. Divide dough in half and roll out onto a floured surface.
  6. Roll one half into a rectangle. Spread the dough evenly with 4 tbsp of softened butter. Sprinkle with 3/4 C brown sugar, half of the cranberries, and 1 tbsp of cinnamon. Roll the dough into a log, lengthwise. Cut the dough into 2″ cinnamon rolls. Place cut side down in a 9×13 casserole dish.
  7. Repeat step 6 for the other half of the dough.
  8. Cover dough with a towel and let rise for 30 minutes before baking. The rolls should have doubled in size again. (Or you can freeze the rolls and after thawing let rise until doubled in size.)
  9. Bake at 425 degrees for 10 minutes. Reduce heat to 350 and bake another 7 minutes, until golden brown. Let cool, slightly.
  10. Meanwhile, make frosting. Whisk together all of the ingredients for the frosting. Frost the cinnamon rolls!

Cinnamon Roll