This easy cranberry bundt cake is perfect for holiday dessert or brunch.
It’s tough to eat seasonally in the winter. I mean, how many turnips and greens can one person consume? I suppose citrus helps, but beyond that there is only one redeeming quality to seasonal produce in the winter time.
Its time to ring in cranberry season! Fresh cranberries are everywhere right now, and you should definitely consider adding some to your holiday baking. Not only do they taste great, but they’re super healthy for you….that is, if you don’t encase them in butter and sugar.
Their festive holiday color can be used beyond the kitchen too. Add some cranberries to your centerpieces or place settings to add a little punch to any holiday table.
Of course I made my bag of cranberries into a bundt cake.
I’m sure you saw that one coming. Cranberries make a great addition to sweet AND savory dishes.
Cranberry Bundt Cake
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
1 lemon, juiced and zested
1/4 tsp almond extract
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh cranberries tossed with 1 Tbsp flour
Preheat oven to 350 degrees
Thoroughly grease and flour a bundt pan. Set aside
In a large bowl cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, mixing well between each addition. Stir in lemon juice and zest, almond extract and vanilla extract.
In a medium bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture beating until thoroughly combined. Fold in cranberries.
Pour mixture into the prepared bundt pan and bake for 60-65 minutes until an inserted toothpick comes out clear. Cool in the pan for 10 minutes. Turn out onto a plate and cool completely.
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