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Orange Cranberry Chocolate Chunk Bundt Cake
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This orange cranberry chocolate chunk bundt cake is a fun and oh-so-simple to make alternative for your holiday dessert table. Or, your anytime table!
Orange Cranberry Chocolate Chunk Bundt Cake
Who’s with me on the gloriousness of a good bundt cake? I mean, it’s cake, and who doesn’t love cake? But there’s just something so comforting about bundt cake. Like, snuggle-up-under-a-blanket-with-coffee-and-cake comforting. It’s a low-maintenance type cake too – just dump the batter in the pan and bake. No fussing over layers and parchment rounds and frosting. Not that I don’t loooove frosting.

Orange Cranberry Chocolate Chunk Bundt Cake

But picking at the crunchy top before you oh so graciously – with a wince and one eye snapped shut – flip the cake out of its pan onto a wire rack is quite possibly the best part of the whole cake. I made an orange chocolate chunk version EIGHT years ago (!!!) but this one is different.

Orange Cranberry Chocolate Chunk Bundt Cake

The fresh cranberries give a fresh pop of tartness that balances the sweet chocolate chunks in the best way possible. The recipe calls for 3 sticks of butter and 5 eggs which, at first glance, I thought was an error but I went with it…and to my surprise and delight, the cake was perfect (and it’s a BIG cake so the measurements work). Dense, buttery, sweet but also bright and refreshing. It’s a lovely cake and would be stellar addition to any holiday table.

Orange Cranberry Chocolate Chunk Bundt Cake
Orange Cranberry Chocolate Chunk Bundt Cake

Orange Cranberry Chocolate Chunk Bundt Cake

Prep Time: 30 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 12-16 servings

Ingredients

    For the cake:
  • 3 cups (426 g) all-purpose flour plus 2 tsp
  • 1 tsp baking powder
  • ¾ tsp table salt
  • 2 ¼ cups (446 g) granulated sugar
  • 1 tbsp grated orange zest (from 1 large orange)
  • ¾ lb (3 sticks, 339 g) unsalted butter, at room temperature
  • 5 large eggs, at room temperature
  • 2 tsp pure vanilla extract or paste
  • 1 tbsp Grand Marnier liqueur (optional but delicious)
  • ¼ cup freshly squeezed orange juice (from the zested orange)
  • 1 tbsp freshly squeezed lemon juice
  • ¼ cup heavy cream
  • 2 cups fresh cranberries, rinsed and dried
  • 1 ½ cups chocolate chunks
  • For the glaze:
  • 2 cups confectioners' sugar, sifted
  • ¼ cup milk
  • 1 tsp vanilla extract (clear, if possible)
  • Pinch of table salt

Instructions

  1. To make the cake: Preheat oven to 325° F. Spray a 10-inch bundt pan with baking spray; set aside. Whisk 3 cups of flour, baking powder, and salt together in a medium bowl; set aside. In a small bowl, work the orange zest into the sugar until fully incorporated; set aside.
  2. Beat the butter at medium speed in the bowl of a stand mixer fitted with the paddle attachment until creamy. Add the sugar-zest mixture and beat for 2-3 minutes at medium speed until light and fluffy. Add the eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl as needed. Blend in the vanilla and liqueur.
  3. Add one-third of the flour mixture to the bowl and stir on low speed until just incorporated, then stir in the orange and lemon juices. Repeat with another third of the flour, then the heavy cream. Stir in the remainder of the flour and mix just until no streaks remain. Scrape down the sides and bottom of the bowl and give the mixer another spin for a couple of seconds just to combine everything.
  4. In the bowl you mixed the dry ingredients in, toss the cranberries and chocolate chunks with the remaining 2 teaspoons flour. Fold cranberries, chocolate chunks, and any residual flour into the cake batter. Transfer the batter to the prepared pan and level off the top.
  5. Bake for 60-75 minutes, until the top is golden brown and a long wooden skewer comes out with just a few crumbs clinging to it when inserted into the center of the cake. (Note: my dark pan needed the full amount of time. You may need more time for a lighter colored pan.) Transfer the pan to a wire rack to cool for 20 minutes. Flip the pan out onto a wire rack and cool completely.
  6. To make the glaze: Whisk all of the glaze ingredients together in a medium bowl until smooth.
  7. To assemble: Place a large piece of parchment paper or foil under the cake (keep it on the rack). Pour the glaze evenly over the cake so it drips down the sides and interior hole. Allow the glaze to set for 25 minutes before slicing and serving. Cake will keep, covered or wrapped tightly, at room temperature for 3-4 days. The cake is better on the second day after the flavors have a had a chance to mingle so any leftovers will be delicious.

Source

adapted from The Vanilla Bean Baking Book by Sarah Kieffer of The Vanilla Bean Blog

http://www.smells-like-home.com/2016/11/orange-cranberry-chocolate-chunk-bundt-cake/

Pumpkin Cream Cheese Streusel Muffins
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You’ve not lived until you’ve eaten a pumpkin muffin stuffed with cheesecakey filling. These pumpkin cream cheese streusel muffins are everything you’ve dreamed of. Make them NOW.

Pumpkin Cream Cheese Streusel Muffins

As far as I’m concerned, one can never have enough outstanding muffin recipes at the ready. Is this not evidenced by the fact that I have FOUR blueberry muffin recipes on this site? Sheesh. Oh sure, I love banana espresso chocolate chip, lemon poppy, apple, chocolate chocolate chunk, and other pumpkin varieties as well but there’s something really special about these pumpkin cream cheese streusel muffins which I knew I couldn’t pass up when they first crossed my path in September.

Pumpkin Cream Cheese Streusel Muffins

I basically dropped everything I was doing and made them that very second.

Pumpkin Cream Cheese Streusel Muffins
Pumpkin Cream Cheese Streusel Muffins

It’s the notion that they’re stuffed with a cheesecake-ish filling and topped with an addictive buttery, crumbly oat topping. The filling alone will knock your socks off but and paired with ever fall-lover’s favorite flavor, you won’t be able to resist them. So, grab a hot cup of coffee/tea/cider and your favorite blanket because you’re gonna want to curl up with these babies on a chilly fall day.

Pumpkin Cream Cheese Streusel Muffins
Pumpkin Cream Cheese Streusel Muffins

Pumpkin Cream Cheese Streusel Muffins

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 12 muffins

Ingredients

    For the streusel topping:
  • ½ cup white whole wheat flour
  • ¼ cup light brown sugar, packed
  • ¼ cup old-fashioned rolled oats
  • 1/8 tsp salt
  • 4 tbsp butter, at room temperature but still firm
  • For the filling:
  • 8 oz cream cheese, at room temperature
  • ¼ cup granulated sugar
  • ½ tsp pure vanilla extract
  • For the muffins:
  • 1 cup pumpkin purée (about half a standard 15oz can)
  • 2 large eggs
  • ½ cup brown sugar
  • 3 tbsp vegetable oil
  • ¼ cup boiled cider, dark corn syrup, or honey
  • ½ tsp salt
  • 1 ½ tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup milk
  • 1 ½ cups white whole wheat flour

Instructions

  1. Preheat oven to 400° F. Line a 12-well muffin tin with muffin papers and spray the papers lightly with baking spray.
  2. To make the topping: Stir the flour, sugar, oats, and salt together in a medium bowl. Cut the butter into pieces and work the pieces into the dry mix with your fingers, two knives, or a pastry cutter until pea-sized crumbs form. Set aside.
  3. To make the filling: Beat the cream cheese, sugar, and vanilla together in a medium bowl until creamy and fully combined. Set aside.
  4. To make the muffins: In a large bowl, whisk all of the ingredients through the milk together until well-combined. Stir the flour into the wet mixture until just fully incorporated. With a medium cookie scoop (usually measures 1½ tablespoons), dollop a heaping two tablespoons of the batter into each muffin paper. Add a heaping tablespoon scoop of the filling to each well. Cover the filling with another two tablespoons of muffin batter in each well. Sprinkle the streusel topping over the tops.
  5. Bake for 18-20 minutes, until the tops are springy and lightly browned. Cool the pan on a wire rack until the muffins are cool enough to handle, then transfer the muffins to the rack directly to coll completely.

Source

adapted from King Arthur Flour

http://www.smells-like-home.com/2016/11/pumpkin-cream-cheese-streusel-muffins/