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Cranberry Bundt Cake Recipe

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This recipe for Cranberry Bundt Cake is from What's for Dinner?, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients

Berry Top
3 tablespoons unsalted butter melted
1 cup packed light brown sugar divided
¼ teaspoon ground cinnamon
1 ¼ cups fresh raspberries
1 ¼ cups fresh cranberries

Cake
1 ½ cups unsalted butter, room temperature 3 sticks
2 ¾ cups granulated sugar
6 large eggs room temperature
3 cups cake flour sifted
1 ¼ teaspoons ground cinnamon
1 teaspoon salt
1 cup sour cream room temperature
1 tablespoon vanilla extract
Confectioners’ sugar for dusting optional

Swirl
3 tablespoons seedless raspberry jam melted
3-4 drops red food coloring
Directions:
Directions:
For the Top

Preheat your oven to 325ºF. Prepare a 12-cup Bundt pan with the nonstick method of your choice.
Add the melted butter to bottom of the Bundt pan. Cover the butter with 3/4 cup of the brown sugar and the cinnamon.
Evenly spread the raspberries and cranberries over the brown sugar, covering the entire area. Carefully pat down the berries inside the pan.
Cover the berries with the remaining 1/4 cup of brown sugar. Set aside.

For the Cake
In the bowl of your stand mixer fitted with the whisk attachment, add the butter and beat on high speed for 1 minute. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time. combining well after each addition and scraping down the side and bottom of the bowl as needed.
In a separate medium bowl, whisk together the flour, cinnamon, and salt. Turn your mixer down to its lowest speed and slowly add the flour mixture in 2 batches. Be careful not to overbeat. Add the sour cream and vanilla extract. Scrape down the side and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

For the Swirl
Remove 1 cup of the batter from the mixing bowl and add it to a separate small bowl.
Stir in the melted raspberry jam and red food coloring and whisk until smooth. Set aside.

To Assemble
Evenly pour 1/3 of the plain batter into the Bundt pan over the berries. Add 1/2 of the swirl batter on top. Add another 1/3 of the plain batter and the remaining swirl batter on top. Then add the remaining 1/3 of the plain batter on top.
Bake for 1 hour and 15 to 25 minutes, or until a toothpick inserted into the top of cake comes out clean.
Remove the cake from the oven. Let cool for only 5 to 7 minutes, then carefully invert the cake onto a serving plate to finish cooling. If any berries stick to the pan, carefully use a butter knife to remove them and place them back on top of the cake. Lightly cover the cake with foil or plastic wrap so it does not dry out. Let the juices settle (to speed this process, you can refrigerate).
If using, garnish with a small sprinkling of confectioners’ sugar. Serve.
Personal Notes:
Personal Notes:
https://grandbaby-cakes.com/berry-cake/#recipe

 

 

 

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