Orange Cranberry Kuchen

Name: Orange Cranberry Kuchen
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4 Portionen
Ingredients: 1 tbsp vegetable shortening, melted; 2 tbsp cake flour; 1 piece medium orange; 0.5 cup fresh cranberries; 0.66666666666667 cup white sugar; 0.25 cup butter, softened; 1 piece large egg; 0.25 tsp almond extract; 1.25 cups cake flour; 0.5 tsp baking soda; 0.25 tsp salt; 0.25 cup buttermilk; 0.25 cup fresh cranberries; 5 tbsp sugar, divided; 3 tbsp water; 0.5 cup powdered sugar; 1 tbsp orange juice; 1 tsp grated orange zest

Cake

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

Dieser saftige Orange Cranberry Kuchen ist ein echter Hingucker auf jeder Kaffeetafel, besonders in der Weihnachtszeit! Die Kombination aus fruchtigen Cranberries und dem frischen Aroma der Orange macht ihn zu einem besonderen Genuss. Ich backe diesen Kuchen immer wieder gerne, weil er so einfach zuzubereiten ist und trotzdem unglaublich lecker schmeckt. Die leicht säuerliche Note der Cranberries harmoniert perfekt mit der Süße des Kuchens und der fruchtigen Orange. Ein absolutes Muss für alle Kuchenliebhaber!

Ingredients (18 ingredients)

1 tbsp vegetable shortening, melted
2 tbsp cake flour
1 piece medium orange
0.5 cup fresh cranberries
0.66666666666667 cup white sugar
0.25 cup butter, softened
1 piece large egg
0.25 tsp almond extract
1.25 cups cake flour
0.5 tsp baking soda
0.25 tsp salt
0.25 cup buttermilk
0.25 cup fresh cranberries
5 tbsp sugar, divided
3 tbsp water
0.5 cup powdered sugar
1 tbsp orange juice
1 tsp grated orange zest

Preparation (10 steps)

Prepare the Bundt pan

Preheat the oven to 350 degrees F (175 degrees C). Using a pastry brush, thoroughly brush the insides and center tube of a 4.5-cup fluted tube pan (such as Bundt®) with 1 tablespoon melted vegetable shortening. Sift 2 tablespoons cake flour over the greased pan, making sure that all surfaces are well coated. Shake out any excess flour over the sink. Set the pan aside.

Zest and chop orange and cranberries

Thermomix® Setting

5 sec/Speed 5

Using a sharp paring knife or vegetable peeler, remove the orange part of the orange peel from 1 medium orange, leaving behind the white bitter pitch. Place the strips of orange zest in the Thermomix. Add ½ cup fresh cranberries and process until finely chopped. 5 Sec./Stufe 5. Transfer to a bowl and set aside.

Cream butter and sugar

Thermomix® Setting

2 min/Speed 3

Place ¼ cup softened butter and ⅔ cup white sugar into the Thermomix bowl. Mix for 2 Min./Stufe 3 until light and fluffy.

120

Add egg and almond extract

Thermomix® Setting

20 sec/Speed 3

Add 1 large egg and ¼ teaspoon almond extract to the Thermomix bowl. Mix for 20 Sec./Stufe 3.

Combine dry ingredients

Thermomix® Setting

10 sec/Speed 2

Add 1 ¼ cups cake flour, ½ teaspoon baking soda, and ¼ teaspoon salt to the Thermomix bowl. Mix for 10 Sec./Stufe 2 until just combined.

Add buttermilk and cranberry-orange mixture

Thermomix® Setting

15 sec/Speed 2

Add ¼ cup buttermilk and the chopped cranberries and orange zest from step 2 to the Thermomix bowl. Mix for 15 Sec./Stufe 2.

Bake the cake

Spread batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 35 to 37 minutes. Cool for 20 minutes and invert onto a serving platter.

Prepare sugared cranberries

While cake is cooling, combine ¼ cup fresh cranberries, 3 tablespoons sugar, and 3 tablespoons water in a small glass bowl. Microwave on high for 1 minute to dissolve sugar and soften cranberries. Stir until all of the cranberries are coated with the sugary mixture. Remove the cranberries with a slotted spoon onto a waxed paper-lined baking sheet. Allow to dry for 30 minutes. Roll the cranberries in the remaining 2 tablespoons of sugar.