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Apple Cranberry Bourbon Bundt Cake

Saturday, December 10th, 2011 by Jean Gleason

I like to bake. In part because I like to eat baked goods. Unlike most bakers, I like to experiment. Okay, I have to admit, it took me three tries to perfect this cake. But I’m glad I persevered. Check out the ingredient list… For a rich moist cake, it’s pretty healthy… no sugar and no butter! The secret is in the chia seeds, a healthy superfood loaded in omega 3′s, and agave nectar, a natural low glycemic sweetener. As my friend Maria says… “you gotta get on the chia train. Once you get on board, you will never get off.”

This is more of a coffee cake than a dessert cake. It is rich in flavor, but not overly sweet. Thanks to the high fiber cereal, the candied ginger and the pecans, it has a more complex texture than a traditional cake, but is not as dense as a muffin. This is the perfect cake for sitting around the table with your family on Christmas morning.

Prep time

Cook time

Total time


  • Cake
  • 2 Tablespoons organic chia seeds*
  • ¾ cup water
  • 1½ cup flour
  • 1 cup Bob’s Red Mill high fiber cereal
  • 3 Tablespoons bourbon
  • ½ cup candied ginger, minced
  • 1 cup agave nectar
  • 4 large eggs
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons organic ground cinnamon
  • 1 teaspoon fine sea salt
  • ½ teaspoon organic ground nutmeg
  • 1 cup plain greek yogurt
  • 1 Tablespoon vanilla extract
  • 1 medium honey crisp apple, cored and grated coarsely
  • ½ cup of fresh cranberries, chopped into halves
  • 1 cup finely chopped toasted pecans
  • Sauce
  • ⅓ cup agave nectar
  • ½ cup bourbon
  • juice of ½ lemon
  • * available at Vitamin Cottage, Whole Foods, and other natural grocery stores.

  1. Heat oven to 300°F. Grease and flour a 12 cup bundt pan.
  2. Ina small bowl, soak the chia seeds in the ¾ cup of water, set aside and let sit for at least 20 minutes.
  3. Toast the pecans at 325° for 7 minutes, cool, mince and set aside
  4. In a small bowl, combine the candied ginger with the bourbon, set aside.
  5. In a small bowl, combine the yogurt, vanilla extract and apple and set aside.
  6. Whisk together the dry ingredients: flour Bob’s Red Mill cereal, baking powder, baking soda, cinnamon, sea salt, nutmeg and pecans.
  7. In a large mixing bowl, beat together chia gel, eggs and agave nectar, on medium speed. Add the ginger and bourbon. Add in yogurt mixture. Mix until blended.
  8. Turn mixer to low and add dry ingredients. Mix lightly until incorporated. DO NOT OVERMIX!
  9. Pour batter into prepared bundt pan and bake for 1-1/4 hours.
  10. Bake until golden brown and skewer inserted into cake comes out dry. Remove from oven and cool in pan 20 minutes.
  11. Release the cake by running a knife around the edges and cool on a wire rack.
  12. Heat bourbon, agave nectar, and lemon juice until agave melts.
  13. Fork pierce the top of the cake and slowly pour the sauce onto the cake.


Festive Egg & Cheese Strata

Saturday, December 10th, 2011 by Jean Gleason

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.
Serves 6-8

Festive Egg & Cheese Strata

  1. Butter sides and bottom of a 9×12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle ½ of the bread into pan and top with ½ of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.


What’s cooking on Wynkoop?

Thursday, December 10th, 2009 by Jean Gleason

Here’s what we are cooking for Christmas dinner.  Whatever holiday you celebrate, we hope you find the time this holiday season to savor some tasty home-cooked food with friends and family.

Spinach Salad with Pear, Gorganzola, and Spiced Walnuts

Tarra·Cardamom Encrusted Standing Rib Roast

Potatoes Dauphinois

Cider Braised Brussels Sprouts

Poached Pear Tart