Ho! Ho! Ho! Tis the season to be jolly and to eat cake! (Ok, I made up that last part) All joking aside, the holidays are usually a time to indulge, and this cranberry bundt cake will really get you in the spirit. Seasonal cranberries add an awesome tang to this moist and fluffy bundt. I served this cake for dessert, but ate the leftovers for breakfast the next day.
I know right? What’s says “holidays” more than cake for breakfast?
Nothing in my book.
So bust out your bundt pan, and bake up one of these fantastical cranberry bundt cakes for your next evening (or other) holiday gathering.
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.