Dante from Clerks… I am Dante from Clerks, you guys.
I shut down the convenience store to go play hockey on the roof for a little while… And by that I mean: the convenience store is this blog and playing hockey on the roof is (a) working too much, and (b) holidays/socializing with out-of-town visitors, etc.
It’s not a great excuse, but it’s the truth… And I think part of the takeaway message of Clerks was: don’t take yourself too seriously. The world will go on without you. It’s all good. Life happens, and if I have disappointed you with my momentary sabbatical, I’m definitely sorry, but I want you to know: it’s okay to go play hockey on the convenience store roof. If you want to, I think you should. I think we should do exactly that, together… The world will still be there tomorrow.
The other takeaway message of Clerks: be careful in dark bathrooms.
If you haven’t seen that movie, you really don’t need to. Not because it’s bad, but because you’ll be a slightly worse person afterwards… For real.
Now let’s talk about this cake. I originally had it in mind as a suggestion for a Christmas breakfast, but I think you can get down with this as long as cranberries and Meyer lemons are in season. (Even if they’re not, frozen cranberries and regular lemons will do just fine.)
Bring it to a New Year’s brunch! It’s fragrant. It’s pillowy-soft. It’s tart-sweet. It’s a friend to a warm, inviting cup of coffee. If you wanted to dessert-ify it, a luxurious glaze would be lovely, too.
It’s also a great base recipe to play with. Orange instead of lemon. Blueberries instead of cranberries. Hell, put all four of the above in there! Add chocolate chips. Life is for LIVING, last time I checked.
The batter is nice and thick and dense. I dusted the fresh berries with some flour, but I bet you don’t even need to do that. The bright, juicy red berries dot the insides of the cake throughout pretty evenly–no sinking or rising.
And there you have it. Eat some cake… We have a hockey game at 2, remember?
Meyer Lemon and Cranberry Bundt Cake
(adapted from Epicurious)
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups sugar
Zest of 2 Meyer lemons
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 teaspoons vanilla extract
3/4 cup buttermilk
2 cups fresh cranberries
Powdered sugar, for dusting
Preheat oven to 350 degrees. Butter a bundt pan thoroughly, then sprinkle with flour and shake out excess. Into a medium bowl, sift together flour, baking powder and salt. In a small bowl, combine sugar and lemon zest, and use your fingers to rub the zest into the sugar until well-distributed and fragrant. In a large bowl, use an electric mixer to beat the sugar and zest mixture with the butter, until light and fluffy. Add eggs, one at a time, followed by the vanilla. Add the dry ingredients in 3 additions, alternating with 2 additions of buttermilk. Fold in the cranberries and spoon batter into the pan, smoothing the top. Bake in the preheated oven until toothpick inserted near center comes out clean, about 1 hour.
Cool in the pan on a rack for 10 minutes or so, then remove cake from the pan onto the rack and cool completely. Dust with powdered sugar just before serving.