Best Cranberry Bundt Cake Recipes

Best Cranberry Bundt Cake Recipes

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Cranberry Bundt Cake Easy Recipe always at your Thanksgiving or
Cranberry Bundt Cake Easy Recipe always at your Thanksgiving or from www.pinterest.com

Are you looking for a delicious and festive dessert to serve at your next holiday gathering or special occasion? Look no further than these amazing cranberry bundt cake recipes! Bursting with flavor and loaded with juicy cranberries, these cakes are sure to impress your guests and satisfy your sweet tooth. So grab your ingredients, preheat your oven, and let’s get baking!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups fresh or frozen cranberries, chopped
  • 1/4 cup orange juice
  • 1 tbsp orange zest

Instructions:

  1. Preheat your oven to 350°F and grease a 10-inch bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Stir in the vanilla extract.
  6. Gradually add the flour mixture to the butter mixture, alternating with the sour cream, and mixing until just combined.
  7. In a separate bowl, toss together the cranberries, orange juice, and orange zest.
  8. Fold the cranberry mixture into the cake batter.
  9. Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  11. Dust with powdered sugar or frost with your favorite frosting, if desired.
  12. Serve and enjoy!
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Nutritional Information:

Serving Size: 1 slice
Calories: 320
Total Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 200mg
Total Carbohydrates: 50g
Dietary Fiber: 1g
Sugars: 33g
Protein: 4g

Cooking Time:

Preparation Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour and 20 minutes

Equipment:

  • 10-inch bundt pan
  • Mixing bowls
  • Whisk
  • Mixer
  • Measuring cups and spoons
  • Spatula
  • Cutting board
  • Sharp knife

Serving Suggestions:

This cranberry bundt cake is delicious on its own, but it also pairs well with a variety of toppings and accompaniments. Here are a few ideas to get you started:

  • Dust with powdered sugar
  • Serve with whipped cream
  • Top with a drizzle of orange glaze
  • Serve with a scoop of vanilla ice cream
  • Add a sprinkle of cinnamon

Variations:

Want to mix things up a bit? Here are a few variations on this classic cranberry bundt cake recipe:

  • Use almond extract instead of vanilla extract
  • Add a teaspoon of cinnamon to the batter
  • Replace the orange juice with apple juice
  • Top with a cream cheese frosting
  • Add chopped walnuts or pecans to the batter

Substitutions:

If you don’t have all the ingredients on hand, don’t worry! Here are a few substitutions you can make:

  • Use plain Greek yogurt instead of sour cream
  • Substitute orange zest with lemon zest
  • Use dried cranberries instead of fresh or frozen cranberries
  • Replace the all-purpose flour with cake flour
  • Use vegetable oil instead of butter

Storage:

This cranberry bundt cake will keep well at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil or a freezer-safe container. Thaw the cake at room temperature before serving.

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Tips:

  • Be sure to chop your cranberries before adding them to the batter.
  • If using frozen cranberries, be sure to thaw them before using.
  • If the cake is browning too quickly, cover it with aluminum foil for the last 10-15 minutes of baking.
  • Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  • For best results, use room temperature ingredients.

Notes:

This recipe makes one 10-inch bundt cake, which serves 12-16 people.

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries instead of fresh. Simply thaw them before using.

Can I make this cake ahead of time?

Yes, you can make this cake ahead of time. It will keep well at room temperature for up to 3 days, or in the refrigerator for up to 1 week.

Can I freeze this cake?

Yes, you can freeze this cake for up to 3 months. To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil or a freezer-safe container. Thaw the cake at room temperature before serving.

Personal Thoughts:

As someone who loves cranberries, this cake is an absolute delight! The tartness of the cranberries pairs perfectly with the sweetness of the cake, and the orange juice and zest add a lovely citrusy flavor. I also love how easy it is to make – it’s the perfect dessert for when you want something impressive but don’t want to spend hours in the kitchen. I highly recommend giving this recipe a try!

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