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Cranberry Bundt Cake

cranberry cake
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5 from 1 review

This cranberry bundt cake is festive and perfect for holiday celebrations! The sweetness of the cake pairs perfectly with the fresh tart cranberries. The white chocolate glaze brings additional sweetness to the cake.

Ingredients

Scale
  • 10 tbsp unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp. milk
  • 1 3/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 cup cranberries + 1 tbsp. flour

White chocolate ganache

  • 1/4 cup heavy whipping cream
  • 4 oz white chocolate

Instructions

  1. Preheat oven to 350 F.
  2. Grease 6 cup bundt pan with cooking spray and set aside.
  3. Stir flour, baking powder and baking soda. Set aside
  4. Stir cranberries and flour. Set aside.
  5. In a mixing bowl cream butter and sugar until fluffy.
  6. Add the eggs and beat until well combined.
  7. Add the sour cream and mix until just incorporated.
  8. With the mixer on low, add half of the flour and mix until just incorporated. Then add 1 tbsp. of milk and mix until just incorporated. 
  9. Add the rest of the flour, mix. Then add the 1 tbsp. of milk and mix. 
  10. Fold in cranberries. 
  11. Pour mixture into prepared bundt pan and spread evenly. 
  12. Bake for 40-45 minutes or until toothpick inserted comes out clean. The top of the cake will be dark golden brown.
  13. Cool for 10- 15 minutes before inverting the cake onto cooling rack. 
  14. To make the chocolate ganache: Microwave white chocolate until softened. (do not melt) In a small sauce pan warm heavy whipping cream until almost boiling.
  15. Pour heavy whipping cream into chocolate. Let it sit for 1 minute before stirring. Stir until smooth.
  16. Pour ganache over cake.

Find it online: https://tastytreatpantry.com/cranberry-bundt-cake/