We think a great way to celebrate autumn is with a dessert that encapsulates the season’s vibrant flavors. Picture this: the tart zing of cranberries, the bright zest of oranges, and the subtle, hoppy notes of Baxter Brewing Co.’s Coastal Haze Hazy IPA, all coming together in a glorious Bundt cake. This Coastal Haze Orange & Cranberry Bundt Cake from Chef Scott isn’t just a treat—it’s an experience.
Baxter Brewing Co., known for their innovative craft beers, have outdone themselves with this recipe. It’s a testament to their commitment to quality and creativity, seamlessly blending the world of baking with the art of brewing. And to be honest, anything that combines beer with dessert is a win in our book. So grab a bottle of Coastal Haze, preheat your oven, and get ready to impress your taste buds—and your guests—with this autumnal delight.
We’re thrilled to support local businesses like Baxter Brewing Co., who continually inspire the Mainers in all of us with their dedication to craft and community. Here’s to a fall filled with delicious moments and hearty laughter.
Makes
1 cakeIngredients
Cake
- 3 cups all-purpose flour + 2 tablespoons divided
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup Baxter Brewing Co. Coastal Haze Hazy IPA
- ½ cup fresh-squeezed orange juice
- 2 cups whole cranberries fresh or frozen (thawed)
Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 350°. Grease and flour a Bundt cake pan thoroughly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the sugar and butter together until light and fluffy, about 3–4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the orange zest and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the beer and orange juice. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
- Mix cranberries in a small bowl with the remaining 2 tablespoons of flour. Once thoroughly covered, carefully fold cranberries into cake mixture.
- Pour the batter into the prepared Bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
- While the cake is cooling, whisk together the powdered sugar, orange juice, and orange zest in a small bowl until smooth to create a glaze.
- Once the cake is completely cool, drizzle the glaze over the top of the cake. Let glaze cool and harden before serving.
