Category: Gluten-Free Desserts

Gluten-Free Apple Crisp 🍎

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Gluten-Free Apple Crisp

  • Servings: 6
  • Difficulty: Easy

We're keeping things simple for Thanksgiving this year so we will forgo the traditional apple pie & pumpkin cheesecake for our (OH so simple & delicious) gluten-free apple crisp. Not having to make pie crust saves a lot of time in the kitchen with better than pie results! We use Gala apples for this recipe as they are juicy, sweet, and hold their shape well. It’s a big hit with our family by itself or topped with a little vanilla ice cream or a Klondike Heath Bar divided (pictured below).

Ingredients

    • cast-iron skillet (10-inch preferred but  12-inch will do)
    • 5-7 large Gala apples (approximately 1200 g), peeled, cored & cut into wedges
    • 2 Tablespoons fresh lemon juice
    • 1/3 cup white sugar
    • 2 Tablespoons cornstarch
    • 1½ tsp cinnamon
    • 1/8 teaspoon pumpkin pie spice
    • 3 Tablespoons salted butter
    • 1/3 cup packed brown sugar
    • 1/4 water
    • Crispy Topping
    • 3/4 cup gluten-free flour (we use Bob’s Redmill Gluten-Free 1 to 1 Baking Flour)
    • 2½ Tablespoons brown sugar
    • 2½ Tablespoons white sugar
    • 3/4 tsp baking powder
    • 1/2 tsp table salt
    • 1/2 tsp cinnamon
    • 8 Tablespoons (1 stick) salted melted butter
    • 3/4 oats (regular old fashioned or Quaker 1 minute)
    • 1/2 cup chopped pecans

Directions

  1. Preheat oven to 375ºF.
  2. In a large bowl place the apples, lemon juice, white sugar, cornstarch, cinnamon, and pumpkin pie spice. Toss until all apples are well coated and combined. Set aside.
  3. Melt 3 Tablespoons of butter in a heated cast-iron skillet.
  4. Add the 1/3 cup of brown sugar. Stir to combine well.
  5. Add the apple mixture to the skillet, mix well. On medium-low heat keep a simmer while preparing the topping.
  6. In a medium-size bowl, whisk together the flour, 2½ Tablespoons of brown sugar, 2½ Tablespoons of white sugar, baking powder, salt, and cinnamon.
  7. Once combined, add the 8 Tablespoons of melted butter. Stir well to combine.
  8. Add the oats and chopped pecans.
  9. Stir the apples in the skillet, liquid should start to thicken. Add 1/4 cup of water over the apples and combine. It will create a syrupy mixture when done.
  10. Remove skillet from the heat and sprinkle the crispy topping mixture evenly over the top.
  11. Place the entire cast-iron skillet in a pre-heated 375º F over and bake for 35 minutes until the crispy top is golden brown edges are bubbling.
  12. Best served while hot but delicious cold or at room temperature too. Top with vanilla ice cream for an added treat!

Note: To cut your total prep time in half, peel, core & slice your apples ahead of time.  Sprinkle some lemon juice on them to prevent apples from turning brown then cover & refrigerate until you start the mixing portion of ingredients.

Melt 3 T butter
Add brown sugar
whisk brown sugar & butter
Add the apple mixture
Simmering apples in skillet
Crispy topping mix
Combined topping mix
Sprinkle topping mix over apples in skillet
Baked at 375 for 35 minutes
Served with Klondike Health Bar ice cream

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The Best Gluten-Free New York Style Black & White Cookies

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The Best Gluten-Free New York Style Black & White Cookies

  • Servings: 12 medium 3-inch cookies
  • Difficulty: Medium

If you grew up on Long Island or anywhere in NY, then you remember how delicious Black & White cookies are. They came in all different sizes from large to super large & then the mini's, with half vanilla and half chocolate glaze. To save on calories we decided to go with the medium 3-inch size. They can be found in just about any bakery or deli in NY. No one really knows their origin but some folks think Glaser's (Bavarian) brought them over when they came to the US in the early 1900's. Glaser's of Yorkville, opened up their bakery in 1902 (closed in 2018), Hemstrought’s Bakery in Utica, New York, opened around 1925. If you're a Seinfeld fan you will remember the 'Look to the Cookie Elaine' from Season 5 Episode 13 Dinner Party. Regardless of their origin, they are a staple cookie of New York and loved by all. I love the white half so I eat the chocolate side first saving the best for last while Teresa loves the chocolate so she eats the vanilla first (go figure). For years no one has really perfected a gluten-free version of these iconic NY cookies until now. We are happy to bring you the best Gluten-free black & whites ever. You would never know they are gluten-free. Enjoy! ❤️❤️

Ingredients

For Cookies:

  • 1¼ cups Bob’s Red Mill One to One Gluten-Free Flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c sugar
  • 1/3 cup buttermilk, well shaken
  • 1/2 tsp vanilla extract (not imitation)
  • 1/2 tsp pure lemon extract (not imitation)
  • 1/3 cup unsalted butter, softened
  • 1 large egg

For Vanilla Icing:

  • 1½ cups confectioners sugar
  • 1 Tablespoon light corn syrup
  • 2 tsp fresh lemon juice
  • 1/2 tsp vanilla extract (not imitation)
  • 1-2 Tablespoons hot water

For Chocolate Icing:

  • 1 cup confectioners sugar
  • 2 Tablespoons unsweetened cocoa (we use Dutch processed cocoa)
  • 2 Tablespoon unsalted butter, melted
  • 1/2 tsp vanilla extract (not imitation)
  • 1/2 tsp light corn syrup
  • 1/2 tsp kosher salt
  • 1-2 Tablespoons hot water (add extra to get the correct consistency)

Directions

Cookie Directions:

  1. Place rack in the middle of your oven. Pre-heat oven to 350ºF.
  2. Line large baking sheet with parchment paper or silicone mats.
  3. In a medium bowl whisk together the flour, baking soda and salt.
  4. In a large measuring cup, stir together the well-shaken buttermilk, vanilla, and lemon extract.
  5. Using the paddle attachment in a stand mixer, beat together the butter & sugar until pale and fluffy, about 3 minutes.
  6. Add the egg and beat until well combined.
  7.  Beginning with flour mixture and ending with flour mixture, mix in flour mixture & buttermilk mixture alternately in batter at low speed until smooth.
  8. Place batter into a piping bag. Snip off the first 1-inch of bad to make a round hole.
  9. Starting in the center, pipe counterclockwise to about 2-inches diameter for medium size cookies. For larger cookie, pipe larger diameter.
  10. Place cookie sheet in preheated oven and bake 15 minutes for medium. Do not brown. Cookies are done when they spring back when touched.
  11. When done transfer to a cooling rack. In the meantime prepare the icings.
  12. Once completely cooled they are ready to ice.

Icing Directions Vanilla:

  1. Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 Tablespoon hot water in a small bowl until smooth.

Icing Directions Chocolate:

  1. Combine hot water, melted butter, vanilla and corn syrup in a small bowl.
  2. Whisk together the cocoa powder, powdered sugar, and salt in a medium bowl.
  3. Slowing pour the liquid ingredients into dry ingredients, whisking continuously until smooth. (Add a tiny bit of hot water if needed)

Icing Technique:

  1. Turn cookies over as you will ice the flat side only.
  2. Using a tablespoon, take a spoonful of vanilla icing and start in the center and push spoon towards the edge, covering half the cookie. Place cookie on rack with paper towels underneath to catch drippings.
  3. When set, do the same for the chocolate side. Let set completely before serving.
  4. To speed up the setting, these can be refrigerated for about 30 minutes.

Beat softened butter & sugar
Beat in egg
Add flour mixture & alternate with buttermilk
pipe onto silicone mat or parchment paper
flip over to flat side and place vanilla icing down the center and spread to edge
Once vanilla icing is set, use tablespoon to go down the center with the chocolate and spread to opposite edge
Let set in refrigerator at least 30 minjutes.
Serve & Enjoy!

Notes: If you don’t have buttermilk you can use 1 cup milk + 1 Tablespoon lemon juice or white vinegar.

Our cookies are medium size, about 3 inches round. You can make about 8 large 6-inch round cookies with this recipe.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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Cannoli Shells – Gluten-Free Twiins Style

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Cannoli Shells - Gluten-Free Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our cannoli cream. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. Once we got the regular shell recipe to our liking we had to come up with a gluten-free recipe for Jack. We are thrilled to share our gluten-free recipe with you. They are delicious and so worth the effort!

Ingredients

  • 1 ¾ c Bob’s Red Mill Gluten-Free 1 to 1 Flour 
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms

Directions

  1. Sift the gluten-free flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator.  Then divide the dough into 4 quarters.
  8. On a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Cannoli Shells – Twiins Style

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Cannoli Shells - Twiins Style

  • Servings: 40 small cannoli shells
  • Difficulty: Intermediate

It has taken 3 years of experimenting with countless cannoli shell recipes to get the cannoli shells to have the perfect texture, like the New York & Boston bakeries...not too crisp or too hard. We were persistent in trying to make a shell worthy of our Italian Cannoli Cream, Twiins Style. We were disappointed to learn that most of the Italian restaurants along with a lot of bakeries who serve/sell cannoli buy premade shells. It was a daunting journey and we were about to give up and buy the premade but we gave it one more try. We are thrilled to share our recipe with you. They are delicious and so worth the effort! ❤️❤️

Ingredients

  • 1 ¾ c unbleached all-purpose flour
  • 2 Tablespoons granulated sugar
  • 3/4 tsp cinnamon
  • 1/8 tsp cacao powder
  • 1/2 tsp vanilla bean paste 
  • 1/4 tsp sea salt
  • 2 Tablespoons salted butter, chilled and cut into 1/2-inch cubes
  • 2 egg yolks
  • 1/2 cup sweet Marsala wine (do not use cooking Marsala)
  • Vegetable oil for frying  to a depth of 3-inches
  • candy thermometer or instant-read thermometer
  • 3-4 qt. saucepan
  •  small/mini cannoli forms

Directions

  1. Sift the flour, sugar, cinnamon, cacao powder, and salt into a large bowl.
  2. Make a well in the center and add the cold butter. Using a pastry blender or fork, cut in the butter until the mixture has the consistency of coarse cornmeal.
  3. In a small bowl, beat together the egg yolks, wine & vanilla paste. Add to the flour, a tablespoon at a time, just until the dough begins to cling together. It should be lumpy.
  4. Turn the dough out onto a lightly floured work surface and knead until it is smooth and satiny and tiny blisters appear on the surface. The blisters mean that the wine is beginning its fermentation in the dough, which will produce a crisp, light shell. Under kneading will result in large, irregular air pockets in the dough that will puff up and explode when they hit the oil.
  5. Cover the dough with plastic wrap and let it rest in the refrigerator for 1 hour.
  6. In a deep heavy-bottomed 3-4 qt saucepan, add enough oil to come to a depth of 3 inches; heat to 375ºF on a deep-fry or candy thermometer. You will need to adjust the heat from time to time to maintain 375º.
  7. After an hour, remove dough from the refrigerator. If using a pasta machine, make sure to flour the machine first. Then divide the dough into 4. Using your hands, flatten the dough into a small square or rectangular shape and pass through the pasta machine on “0”. Continue to pass through making sure to go up a number on the machine with each pass until you get through 5. The dough is now thin enough to cut out the circles using a 3-inch round cookie cutter on a floured surface.  Proceed to step 9.
  8. If you don’t have a pasta machine, on a floured surface, roll out the dough to approximately 1/16 inch thick and cut it into 3-inch circles with a cookie cutter.
  9. Use a small pastry brush to lightly wipe some vegetable oil around each cannoli tube to prevent dough from sticking to the tube.
  10. Wrap each cutout of dough around the aluminum cannoli tube and seal the edges with a little water. The edges should overlap. Press down to seal well.
  11. Once the oil reaches 372º-375º, use a chopstick to slide through the cannoli tube and gently place it in the hot oil. Fry 2 or 3 at a time, depending on the size of your pan, just be careful as they cook quickly. If the shells are browning too quickly lower temperature to 370º. Temperatures may vary depending on a gas stove or electric so keep an eye on the candy thermometer as it changes quickly.  Use the chopstick to roll the tubes around until golden brown. They will dry a darker color once cooled. Using the chopsticks again, insert into tube and quickly remove to paper towel draped cooking rack to drain excess oil. Don’t worry if the tubes slide off the dough while frying. Just carefully remove the tube with your chopstick.
  12. Use oven mitts or triple folded paper towels to grab the hot tube and gently shake to slide the shell off. Completely cool and store in an airtight container or plastic baggies with a paper towel inside to absorb any excess oil. They will keep several weeks.
  13. To Fill: Do not fill cannoli until ready to serve or your shells will be soggy. Use a large pastry bag with or without a fancy tip. Fill the bag with cannoli cream and squeeze into the shells, filling half of each shell at a time; working from the center out to the ends.
  14. Decorate the ends with chopped pistachios, mini chocolate chips, candied orange peel or candied cherries. Shell ends can also be dipped in chocolate before filling.

Notes: Click on the link for our gluten-free version: Cannoli Shells – Gluten-Free Twiins Style

Cannolo (plural: cannoli) The word cannoli means ‘pipes’ – pipes of crispy pastry filled with ricotta cream (the most common), pastry cream, chocolate cream, or pistachio cream.

Recipe adapted from Victoria Granof, Sweet Sicily: The Story of an Island and Her Pastries.

 

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Pignoli Cookies – Twiins Style

Published on by Twiins in the Kitchen9 Comments

Pignoli Cookies - Twiins Style

  • Difficulty: Easy

Every year we start our holiday baking about 2 weeks before Christmas. We have been baking together for over 40 years, a holiday tradition we love. Christmas music is playing in the background while we reminisce about our childhood & Christmas's of long ago. Our all-time favorite holiday cookie is the fragrant, chewy almond Pignoli cookie. Pignolias (aka pine nuts) are from the Italian Stone Pine trees of the Meditteranean regions of Spain, Portugal & Italy. The Asian pignolias from China are not as flavorful as the Meditteranean pignolias so we avoid using them. You can tell they are from China by their much cheaper price tag. Our pignoli cookies taste just like the ones from the best Italian bakeries in New York. They fly off the holiday cookie tray...you and your family will love them. ❤️❤️

Ingredients

  • 1 (8oz) box or can of almond paste (do not use almond filling)
  • 2 large egg whites
  • 1 cup  Mediterranean Pignolias
  • 1/2 cup granulated sugar
  • 1/2 cup confectioners sugar
  • 1/4 cup unsifted Bob’s Red Mill Gluten-Free 1 to 1  Baking Flour
  • 1/8 tsp  salt
  • Confectioners’ sugar for light dusting

Directions

  1. Using a Convection oven, preheat the oven to 275ºF. (If using a regular oven increase temperature to 300ºF.)
  2. Line 2 large cookies sheets with parchment paper or a silicone pad or grease 2 large cookie sheets if parchment paper or silicone pad isn’t an option.
  3. Sift granulated sugar and 1/2 cup confectioners’ sugar with flour and salt. Set aside.
  4. Using a fork, break up the almond paste into small pieces in a medium bowl. Add egg whites and beat with an electric mixer at medium speed, until well blended and smooth.
  5. With a wooden spoon, stir in flour mixture until well blended.
  6. Using a teaspoon of dough, roll into a round ball approximately 1-inch diameter. Roll the ball around in the dish with pignoli nuts to cover. Place 2-inches apart on a parchment-lined cookie sheet. Do not flatten.
  7. Bake slowly for 20 – 30 minutes, depending on your oven, until golden. The edges of the cookies should be golden but the tops will be lighter.
  8. Remove from the oven and let them cool on the baking sheet.
  9. When cooled, lightly dust with confectioners’ sugar or leave plain. Either way, they are delicious.
  10. Store several days in a tightly covered container to mellow. These will keep for up to 2 weeks if stored properly.

Notes: Variations

1. Press half a candied cherry or maraschino cherry in the center of each cookie.

2. Using your thumb or index finger coated in confectioner’s sugar,  make a thumbprint in the center and fill it with a small amount of raspberry preserves.

3. Roasted, salted pistachios can be used in place of pignolias.   Bake as above.

Replace pignoli with sliced almonds topped with a candied cherry or chopped pistachios

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

 

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Aunt Rosemarie’s Scrumptious Ricotta Sheet Cake, Gluten-Free

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Our Aunt Rosemarie was always our fashion role model as we were growing up. Her beautiful red hair is her signature look and she always dresses so beautifully. Aunt Rosemarie always had a way of making us feel so special. Whenever we visited her in Brooklyn, as children or as adults, she cooked so much food that she could have fed all of Brooklyn! We have fond memories of the long folding tables that she and our uncle Ralph set up in the living room to accommodate our large family.  For us, it was like going to a fine Italian restaurant, enjoying appetizers, pasta, main dish, and desserts.  The meal was endless and oh so good! We are happy to share her delicious ricotta sheet cake that she gave us during a recent phone call. Her original recipe is not gluten-free however, we replaced the box cake mix with adapting our gluten-free cupcake recipe. It tastes just as good as the original. This cake is a real crowd pleaser and is so easy to make. ❤️❤️

Servings: 12     Prep Time: 10 minutes      Bake Time: 1 hour 25 minutes   Difficulty: Easy

INGREDIENTS

  • Cake Batter
  • 3/4 cup unsalted butter, room temperature
  • 1 ¼ cup sugar
  • 1 ½ tsp grated orange zest
  • 1 ½ tsp vanilla extract
  • 3/4 tsp Fior di Sicilia
  • 3 eggs
  • 2 ¼ cups Bob’s Red Mill Gluten-Free 1 to 1 Flour
  • 2 ½ tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup buttermilk
  • Ricotta Mixture
  • 2 lbs whole milk ricotta cheese
  • 1 cup granulated sugar
  • juice of 1 small lemon or 1 tsp lemon extract
  • 1 tsp vanilla extract
  • 4 eggs
  • fresh blueberries or raspberries
  • powdered sugar

DIRECTIONS

  1. Preheat oven to 350º F.
  2. In a medium size bowl mix the ricotta cheese, sugar, eggs, vanilla and lemon juice with a wooden spoon and set aside.
  3. Grease and flour a deep 9 x 13-inch baking pan.
  4. Using an electric mixer, beat the butter & sugar together until light & fluffy.
  5. Add the orange zest, vanilla, and Fiori di Sicilia.
  6. Beat just to mix ingredients.
  7. Add the eggs and beat until well combined.
  8. Add the flour, baking powder, baking soda, salt, and buttermilk.
  9. Beat mixture until smooth batter forms.
  10. Pour cake batter into the greased and floured pan.
  11. Next, pour the ricotta mixture directly on top of the cake batter in the pan. No need to spread or stir as the ricotta will sink to the bottom and form a nice layer.
  12. Bake at 350°F for 1 hour & 25 minutes or until top is golden brown and a toothpick comes out clean.
  13. Cool in the pan on a cooling rack. Once cooled cover in plastic wrap and refrigerate.
  14. Sprinkle with powdered sugar and top with fresh fruit just before serving.
  15. Enjoy!

 

Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious❤️❤️

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Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious

  • Servings: 12
  • Difficulty: Easy

Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️

Ingredients

  • 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
  • 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt, pink Himalayan
  • 3/4 cup unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 tsp vanilla extract
  • 2 Tablespoons orange zest
  • 1/3 cup fresh orange juice
  • 1 cup sour cream (we use Daisy)
  • 4 large eggs
  • 1/4 cup canola oil
  • 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
  • Powdered sugar for topping

Directions

  1. Preheat oven to 350ºF.
  2. In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
  3. Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
  4. Add 1 egg at a time then mix in vanilla.
  5. On low speed,  mix in orange zest then slowly add orange juice and the oil until well blended.
  6. Slowly mix in 1/2 cup at a time,  the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
  7. Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
  8. Add the flour-coated cranberries and gently fold them into the batter.
  9. Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
  10. Pour batter into bundt pan and bake 50-65 minutes depending on your oven.  Test with a toothpick. Toothpick should come out clean.
  11. Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
  12. Sprinkle with sifted powdered sugar when completely cooled.
  13. Serve and enjoy!

Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.

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