sour milk bundt cake with cranberries

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This is my 300th post! Yeay…

It’s been so hectic around here; no time for blogging. There were two whole days before Christmas devoted to baking. I baked three mini bundt cakes.  I baked the first two according to volume but the third was according to weight. It was moist and tender. I’m now convinced that weighing ingredients is the best method for baking. So you see, even old bags can learn new tricks!

This recipe was adapted from The Essential New York Times Cookbook recipe for sour milk cake. The name comes from a vinegar-milk mixture that sours the milk for baking. I often use sour milk in place of buttermilk in recipes, so it stands to reason that you could use buttermilk if you have it on hand. It’s just hard to come by in Bangkok. I used cranberries instead of the raisins because I prefer the tart flavor and they are firm and chewy when you bite into a baked cranberry.

Sour Milk Bundt Cake with Cranberries

Prep time: 30 minutes (includes cooling time)
Bake time: 35 minutes
Servings: 6-8

1 tablespoon butter, for greasing
75g dried cranberries, chopped (substitute: any chopped dried fruit)
260g all-purpose flour
1 teaspoon baking soda
A pinch of salt
¾ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
1 teaspoon white vinegar (substitute: any kind of vinegar)
250ml whole milk
100g unsalted butter, softened
200g sugar
1 large egg

1 Heat the oven to 180C/350F/gas mark 4. Grease and flour one 10 inch bundt cake pan. I used an 8″ bundt cake pan. The batter rose over the top, causing some anxious moments but it did not overflow.

2 Toss the chopped fruit with 1 teaspoon of the flour. Mix the remaining flour with the baking soda, salt, cinnamon, and nutmeg. Stir the vinegar into the milk in a small bowl.

3 In a mixer fitted with a paddle (or in a large bowl), beat the butter and sugar until very light and fluffy. Add the egg and blend. Add 1/3 flour mixture and mix until just combined. Scrape down the sides of the bowl. Add half the milk and blend until just combined. Scrape down the sides. Add half the remaining flour and the remainder of the milk, beating after each addition and scraping down the sides of the bowl. Add the remainder of the flour and beat until just combined. Scrape the sides. Fold in the chopped fruit mixture.

4 Pour the batter into the prepared bundt cake pan and level the top. Tap the pan lightly on the countertop to dislodge any bubbles in the batter. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, then remove the cake from the pan. Dust with a little confectioner’s sugar and cinnamon, or glaze it if you wish.

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