Clementine Olive Oil Cake

It’s citrus season, and while my family usually just eats clementines as snacks (my daughter goes through three a day on a regular basis!), I decided this time to try something a little different for a lunch gathering– a cake! I wanted to keep things simple, with a minimum of equipment and effort, which ruled out a butter-based cake (since that requires creaming and my stand mixer), and also many other recipes that involved 2 hours of boiling the clementines to make them palatable. Instead I went for a recipe that called for just buzzing the clementines in a food processor and working from there.

The cake itself turned out nice and moist, with a sweet tang from the clementines up front, a roundness from the olive oil in the background, and a slightly bitter finish from the rind. A clementine syrup helped give it some extra sweetness, which cemented its suitability as a dessert– without the syrup it was almost breakfast-like.

In other words, this is a grown-up cake.

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Cranberry-Pecan Bundt Cake

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Every year for Thanksgiving, we go to my aunt’s house for Thanksgiving dinner– and every year, I bring some kind of baked good to share. Over the years, I’ve developed some criteria to maximize people’s enjoyment of my creation: It has to keep well at room temperature, because the fridge is full already. It has to be easy and neat to eat, so people don’t have to get out plates or forks to get a piece. And it has to be a cake or loaf of some kind (rather than individually-portioned cookies, etc.) because while people are sometimes reluctant to grab an entire cookie or cupcake between meals, they’re always happy to slice off just a teeny-weeny bit to snack on as they pass by.

This bundt cake is perfect for the occasion– it’s got a dense, fine crumb that lets it hold together well when people pick up a slice, it’s not so sweet or decadent that people feel guilty about grabbing some, and it’s appropriately festive, being chock-full of cranberries and pecans. And yes, the flavor combination may sound familiar from my Cranberry-Orange Walnut Muffin recipe, but this cake is a lot richer and denser than the light, fluffy muffins, making it just the right dessert for a family event.

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