Orange Cranberry Vanilla Ricotta Bundt Cake

This cake features all the familiar (and delicious) flavors of the Holidays—the tartness of cranberries, the honeyed notes of orange, the depth of rich Simply Organic Madagascar Vanilla Bean Paste—all combined into tender cake made even more delicious with the addition of ricotta. To make things even more Holiday-party ready, I’ve baked mine in a Bundt pan, so all it needs is a generous dusting of powdered sugar—though feel free to add a glaze or decorate anyway festive way you like.

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Serves 8-10

INGREDIENTS

3 cups AP flour, plus more for pan
Butter, for pan
2 tbsp cornstarch
1 tsp baking powder
1 tsp baking soda
1 tsp kosher salt
1 cup olive oil
1 cup ricotta
1½ cups sugar
3 large eggs
1 tbsp Simply Organic Vanilla Paste
2 oranges, zested and juiced
2 cups fresh cranberries
Powdered sugar for dusting

METHOD

Preheat oven to 350F. Prepare a 10-12 cup Bundt pan by coating the inside generously with butter then dusting with flour.

In a medium bowl add flour, baking powder, and salt and whisk to combine.

In a bowl of a stand mixer (or with a handheld electric beater and a large bowl) add olive oil, ricotta and sugar and beat on high until smooth and combined, about 3-4 minutes. With mixer running on low, add eggs, 1 at a time until combined. Add Simply Organic Vanilla Bean Paste, orange zest and juice and mix until combined.

Add flour mixture in three parts, until just combined. Fold in cranberries. Pour batter into prepared Bundt pan and smooth top. Bake for approximately 55-60 minutes or until a toothpick comes out with only a few crumbs attached. If top gets too browned while baking tent with tin foil. Cool on a wire rack for 15 minutes, then carefully turn out and place back on wire rack to cool completely. To serve, dust with powdered sugar, slice and serve.