Addie
Chef Extraordinaire
I have a recipe for a Cranberry Orange Bunt Cake. The recipe calls for two cups of fresh cranberries. Along with two cups of sugar to offset the tartness of the cranberries.
Can I substitute frozen blueberries for the cranberries and how would I alter the sugar content? Recipe follows, have altered the directions.
Cranberry Orange Bundt Cake
Preheat Oven to 350ºF.
Ingredients:
2 and ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh orange juice
1 tablespoon*orange zest
¼ cup oil
1 cup sour cream
2 cups fresh cranberries
For the orange glaze:
1 cup powdered sugar
2-3 tablespoons fresh*orange juice (or milk)
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time.
Mix in the vanilla until well combined.
Slowly mix in the orange juice, orange zest, and oil until well combined.
With the mixer on low speed,*slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). *
Mix everything until just combined, making sure not to over mix the batter.
Add in the cranberries and gently fold them into the batter.
Spray a 10-inch Bundt pan well with non stick cooking spray, or grease with butter and flour.
Pour the batter into the prepared bundt pan and evenly spread it around. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange*glaze evenly over the cake and allow to harden for about 10-15 minutes. *
Can I substitute frozen blueberries for the cranberries and how would I alter the sugar content? Recipe follows, have altered the directions.
Cranberry Orange Bundt Cake
Preheat Oven to 350ºF.
Ingredients:
2 and ¾ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
⅓ cup fresh orange juice
1 tablespoon*orange zest
¼ cup oil
1 cup sour cream
2 cups fresh cranberries
For the orange glaze:
1 cup powdered sugar
2-3 tablespoons fresh*orange juice (or milk)
Directions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy.
Mix in the eggs one a time.
Mix in the vanilla until well combined.
Slowly mix in the orange juice, orange zest, and oil until well combined.
With the mixer on low speed,*slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). *
Mix everything until just combined, making sure not to over mix the batter.
Add in the cranberries and gently fold them into the batter.
Spray a 10-inch Bundt pan well with non stick cooking spray, or grease with butter and flour.
Pour the batter into the prepared bundt pan and evenly spread it around. Bake for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange*glaze evenly over the cake and allow to harden for about 10-15 minutes. *