White Chocolate Cranberry Pumpkin Bundt Cake
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Prep time: 
Cook time: 
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Serves: 16
 
Ingredients
  • 2¼ cups white whole wheat flour, plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon dried orange peel
  • ½ teaspoon kosher salt
  • 1¼ cups canned solid-pack pumpkin (not pie filling)
  • ¾ cup well-shaken buttermilk
  • 1 teaspoon vanilla extract
  • 12 Tablespoons (3/4 cup) unsalted butter, softened and cut up
  • 1¼ cups turbinado (raw) sugar
  • 3 large eggs
  • 1 cup white chocolate morsels (the real deal!)
  • 1 cup dried cranberries (craisins)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Prepare your bundt pan by greasing well and flouring. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ground ginger, orange peel, and salt. Set aside.
  3. In a medium bowl, whisk together the pumpkin, buttermilk, and vanilla extract. Set aside.
  4. In the bowl of a stand mixer fitted with a paddle, cream the butter and sugar. Beat for 3-5 minutes.
  5. Once nice and fluffy, beat in the eggs, one at a time, until each is incorporated.
  6. With the mixer on medium-low, blend in the dry and wet ingredients, alternating additions so that you start with dry and end with dry (dry, wet, dry, wet, dry). Mix until just incorporated.
  7. Remove bowl from mixer and stir in the white chocolate and dried cranberries.
  8. Spoon into the prepared bundt pan and bake for 45-50 minutes, or until a cake tester inserted in the middle of a section comes out clean.
  9. Cool in the pan for 15 minutes.
  10. Run a butter knife around the edges to be sure they're loosened, then put a wire rack over the top of the pan and invert. If the cake does not easily come out, set it back upright and let it cool for 5-10 more minutes before trying again.
Notes
I didn't get to plate mine in a pretty manner, but my plan was to just dust with confectioners sugar.
Recipe by Poet in the Pantry at http://poetinthepantry.com/2012/10/03/bundtamonth-white-chocolate-cranberry-pumpkin-bundt-cake/