Cranberry Spice Bundt Cake
This tall and tender Bundt cake pulls off the trick of being cozy and zingy at the same time. It gets its soft crumb from yogurt (although you could use sour cream or buttermilk) and its pop from puckery fresh cranberries and a mix of cardamom, coriander and ginger. It’s festive with a cranberry icing and classic with a dusting of powdered sugar. And it’s a cake that can go through the seasons — think about swapping the cranberries for dried fruit in the winter and berries in the summer. It’s great with blueberries.
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