Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze ~ #BundtBakers

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Light and airy with a bright filling and tangy glaze, this Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze will be a holiday hit. It’s my ‘Naughty or Nice’ choice for December’s #BundtBakers.

 

Angel Food Bundt Cake with Cranberry Filling & Lemon Glaze | www.takingonmagazines.com | Light and airy with a bright filling and tangy glaze, this Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze will be a holiday hit. It's my 'Naughty or Nice' choice for December's #BundtBakers.

Welcome to another round of the Bundt Bakers challenge. For December, our lovely host Olivia, from Liv for Cake, challenged us to come up with a cake that was ‘naughty or nice.’

Since I’m not a chocolate fan, the idea of some sort of devil’s food cake bundt flitted around my head very briefly before I moved on to the other side of the aisle and opted for nice.

It’s Christmas time, after all. It’s a time for cheer, good will, giving and being nice. Homes are filled with decorations; trees, ornaments, garland and …. angels.

So, here we are. Eight days before Christmas. What could be more appropriate than an angel food bundt cake, cranberries and a light, bright lemon glaze?

I couldn’t think of anything either.

The Process

Other than trying to figure out what to do with eleven egg yolks, I think I enjoy making angel food cake the most because it feels like it’s made of air. After all, the partners to those yolks were whipped up to stiff peaks with sugar before a mere one cup of flour was added. This cake is all about sweetened air.

Since angel food cake is normally made in an aluminum tube pan (not non-stick) and this is a bundt bakers group, I had to come up with a way to get my cake to rise like it’s supposed to (an angel food needs to be able to hang on to the sides of the pan as it rises, which is why the pan shouldn’t be non-stick or greased) and figure out how to get it out of the pan bundts have all kinds of grooves and curves.

I decided to heavily grease (I used butter) the bottom and lower third of the bundt pan. Since the batter would already be covering that area, it didn’t matter if the baking cake could grab it as it rose. It worked. After taking the cake out of the oven and turning it over to cool, I was able to work my knife around the top of the cake and slide it right out of the pan.

The Verdict

I’m kind of in love with this combination. The cake turned out light and fluffy, as most angel food cakes do. That meant that the star of the cake was the delicious cranberry filling, which was highlighted by the glaze.  I think it makes the perfect dessert after a big meals because it’s so light and refreshing.

 Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze Recipe

Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze ~ #BundtBakers
 
Prep time
Cook time
Total time
 
a Taking On Magazines original recipe
Reviewed by:
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
the cake
  • 1½ cups sifted powdered sugar
  • 1 cup sifted all-purpose flour
  • 11 large eggs, whites only
  • 1½ teaspoon cream of tarter
  • 1 teaspoon vanilla bean paste
  • ¼ teaspoon salt
  • 1 cup granulated sugar

the filling
  • 2 cups fresh, whole cranberries
  • ¾ cup granulated sugar
  • 3 tablespoons orange juice
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • ½ cup chopped fresh cranberries
  • 2 tablespoons butter

the glaze
  • 3 tablespoons lemon juice
  • 2 cups confectioners' sugar
Instructions
the cake
  1. Preheat the oven to 350. Grease the bottom and a quarter of the way up the sides only of a bundt pan.
  2. Sift together powdered sugar and flour in a small bowl, then whisk well to combine fully.
  3. In a large bowl, beat the egg whites, cream of tarter, vanilla and salt on high speed until soft peaks form. Add the granulated sugar, a quarter cup at a time, while continuing to beat the egg whites, until it is fully incorporated, the egg whites are glossy and stiff peaks form.
  4. Sprinkle a quarter of the flour mixture over the whites and gently fold it in with a spatula. Add the rest of the flour in the same way, by fourths.
  5. Pour the batter into the prepared bundt pan. Bake in the center of the oven for 50-60 minutes, or until the top is a light golden brown and the cake springs back when lightly pressed.
  6. Invert the bundt pan on to a cooling rack and let cool completely. Loosen the cake from the pan and remove carefully.

the filling
  1. Mix together the 2 cups of cranberries, sugar and orange juice in a small saucepan. Heat over medium, stirring occasionally for 4-5 minutes or until the cranberries begin to pop.
  2. In a small bowl, whisk together the cornstarch and water, then add it to the cranberries, stirring constantly until the mixture thickens and become translucent. Add the chopped cranberries and butter, remove from heat and stir until the butter is melted.
  3. Cool completely in the refrigerator.

the glaze
  1. In a small bowl, whisk the lemon juice with the confectioners’ sugar until smooth. Pour over cake, allowing it to drip down the sides.

 

#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.

We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.

This Month’s Collection of Naughty or Nice Bundts

27 thoughts on “Angel Food Bundt Cake with Cranberry Filling and Lemon Glaze ~ #BundtBakers

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