Introduction:
This Cranberry Bundt Cake is a delightful dessert that combines the tartness of fresh cranberries with the sweetness of a moist, buttery cake. Topped with a luscious glaze, it’s perfect for festive occasions, holiday gatherings, or as a sweet treat with your afternoon coffee. The vibrant cranberry pieces add a pop of color and flavor to every slice.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional)
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries, chopped
For the Glaze:
- 1 1/2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cake Batter:
- Preheat your oven to 175°C (350°F). Grease and flour a Bundt pan, ensuring all grooves are well-coated.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients.
- Gently fold in the chopped cranberries.
- Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
- Prepare the Glaze:
- In a small bowl, whisk together the powdered sugar, milk (or cream), and vanilla extract until smooth. Adjust the consistency by adding more milk if needed.
- Glaze the Cake:
- Once the cake is fully cooled, drizzle the glaze generously over the top, allowing it to drip down the sides.
- Serve and Enjoy:
- Slice the cake and serve as is or with a dollop of whipped cream. This cake is best enjoyed fresh but can be stored in an airtight container for up to 3 days.
A perfect mix of tart and sweet, this Glazed Cranberry Bundt Cake will become a go-to dessert for every occasion!
