Cranberry Cake with Orange White Chocolate Glaze

Ingredients

Cake

2 ¾ C

1 Tbsp. Frontier Co-op pumpkin pie spice

2 tsp. rosemary powder

1 tsp. kosher salt

1 tsp. Rumford Baking Powder

½ tsp. Bob’s Red Mill Baking Soda

1 ½ C Wholesome granulated sugar

Zest of 1 organic orange

3 large Vital Farms eggs, room temperature

1 tsp. Frontier Co-op vanilla extract

1 tsp. Simply Organic almond extract

1 C Organic Valley buttermilk, room temperature

8 Tbsp. (1 stick) unsalted Organic Valley butter, melted

½ C Spectrum Culinary Safflower Oil

1-2 C dried cranberries

White Chocolate Topping

1 bag Lily’s white chocolate chips

¼ C Organic Valley heavy cream

Zest of 1 organic orange

Preparation

Step 1

Preheat oven to 350 with the rack in the center of the oven. Grease a Bundt pan and set aside.

Step 2

In a small bowl, add your flour, pumpkin pie spice, rosemary powder, kosher salt, baking powder, and baking soda. Whisk to combine.

Step 3

In the bowl of a stand mixer, add your sugar and orange zest, mix to combine.

Step 4

Add your eggs, one at a time, and mix until pale in color, about 3 minutes. Add your vanilla and almond extract. Scrape down the sides as needed.

Step 5

Add in your buttermilk, melted butter, and safflower oil, mix to combine.

Step 6

Mix in your dry ingredients until just combined.

Step 7

Fold in your cranberries.

Step 8

Pour the batter into prepared bundt pan. Bake at 350 for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 30-45 minutes in the pan. Flip onto a wire rack and cool completely before drizzling.

Step 9

Once the cake has cooled, make the topping.

Step 10

Add your white chocolate chips to a heatproof bowl.

Step 11

Warm your heavy cream over medium heat until hot. Pour over chocolate chips, whisk until the sauce is smooth. Or, you can melt over a double broiler. Drizzle over cake. Add grated orange zest. Allow to set for about 10 minutes.