Table of Contents
Dust tops of cakes with powdered sugar. Prepare Buttermilk Bundt Cakes batter, reducing vanilla to 1 teaspoon, omitting lemon rind, and decreasing buttermilk to 3/4 cup. Combine 1 cup sweetened, dried cranberries and 1/2 cup fresh orange juice in a microwave-safe dish.
Grease and flour a fluted tube pan (such as Bundt®). Mix butter, eggs, and vanilla extract together in a large bowl with an electric mixer until light and fluffy; gradually add sugar until well blended. Add flour, cinnamon, baking powder, baking soda, salt, and nutmeg to a separate medium bowl.
Stir in the vanilla. Sift together the flour and baking soda. Add to the butter mixture alternatively with the buttermilk. Mix until everything is incorporated. Pour the mixture into the greased bundt pan and bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the cake comes out clean.
To make 1 cup buttermilk, combine 1 tablespoon white vinegar or freshly squeezed lemon juice and enough milk to measure 1 cup. Stir, then let stand for 5 minutes. What else can I make with buttermilk?
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