EPISODE 81

This is a perfect holiday cake, gorgeously bursting with red berries, yet super simple to make. You can use other frozen berries in this cake, mixed berries, raspberries, or cranberries (though if that’s case, you should up the sugar in the batter by ¼ cup). If you can’t be bothered to make the glaze, that’s fine too as the cake will just be slightly less sweet but still perfect. I must also warn you that if you put the fruit in the middle as instructed, you’ll end up with delicious gooey bits of slightly undercooked batter on the bottom. I like this, but if you don’t, just put the fruit sugar mix into your pan before the batter (so when you flip it, it will end up on top which is also awesome).

Ingredients – Batter

• 3 ¾ cups flour
• 1 cup sugar
• ¾ teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoons baking soda
• 2 tablespoons vanilla
• 1 cup regular vegetable oil
• 1 cup orange juice
• 1 cup unsweetened non-dairy milk
• ¾ cups unsweetened apple sauce
• 1 orange, zest

Instructions – Batter

Mix together the dry ingredients, flour, sugar, salt, baking powder, and baking soda. Whisk well to mix together and remove any lumps. Take the whisk out now – trust me, this batter will be too thick for that. Now add the rest of the ingredients, vanilla, oil, OJ, non-dairy milk, apple sauce, and orange zest. Then mix everything together. You want to mix sparingly when the dry and wet ingredients are together, that will keep your cake batter light.

Ingredients – Sour Cherry Mix

• 2 cups frozen sour cherries
• 2 tablespoons sugar

Instructions – Sour Cherry Mix

Mix together in a separate bowl from the batter.

Instructions – Assembly and Baking

Preheat the oven to 350. Spray a bundt pan with non-stick cooking spray. Place half the batter in the pan, coat with the sour cherry sugar mix and layer the rest of the batter on the cake. Bake for around 1 hour or until a cake tester inserted into several places comes out clean. Let it cook for 20 minutes to 1 hour, then turn it onto a cake plate.