Cranberry Bundt Cake Recipe
Ingredients
This delicious Cranberry Bundt Cake is the perfect dessert to serve at any occasion. You will need a few ingredients to make this classic cake. You will need 3 cups of all-purpose flour, 1 and 1/2 teaspoon baking powder, 1 and 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 cup of butter, 2 cups of granulated sugar, 4 eggs, 1 cup of sour cream, 1 cup of fresh cranberries, 1 teaspoon of vanilla extract, and 1/4 cup of cranberry juice.
Instructions
Start off by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour a 12-cup Bundt pan, and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the sour cream, cranberries, vanilla extract, and cranberry juice, and mix until fully combined. Gradually add the dry ingredients to the wet ingredients, and mix until just combined.
Pour the batter into the prepared Bundt pan, and bake in the preheated oven for 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack. Allow to cool completely before serving. Enjoy!
Nutrition
This Cranberry Bundt Cake is a delicious and indulgent dessert, but it also packs a nutritional punch. Each serving contains about 249 calories, 13 grams of fat, and 5 grams of protein. It also contains 5 grams of dietary fiber and 24 grams of carbohydrates. It’s also a good source of iron, vitamin B6, and magnesium.
Serving Suggestions
This Cranberry Bundt Cake pairs perfectly with a cup of freshly brewed coffee or tea. It’s also delicious served with a dollop of freshly whipped cream or a scoop of ice cream. It’s also a great addition to a dessert table at a party or potluck. You can also dress it up with a drizzle of a simple powdered sugar glaze.
Storage
This Cranberry Bundt Cake can be stored at room temperature in an airtight container for up to 3 days. If you want to extend its shelf life, you can store it in the refrigerator for up to 5 days. You can also freeze the cake for up to 3 months. To thaw, simply place it in the refrigerator overnight.
Tips and Tricks
For a festive twist, you can add a handful of fresh or frozen cranberries to the batter for a pop of color. You can also use a mixture of both fresh and frozen cranberries for a more interesting texture. For a richer flavor, you can substitute the butter with melted coconut oil or vegetable oil. You can also add a teaspoon of orange or lemon zest for a citrusy twist.
Conclusion
This Cranberry Bundt Cake is a classic dessert that is sure to please. It’s easy to make and can be dressed up with a variety of ingredients. It’s a delicious treat that’s perfect for any occasion. So if you’re looking for a delicious dessert to serve at your next gathering, give this Cranberry Bundt Cake a try!
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