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Cranberry Sauce Bundt Cake

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Ingredients

Units Scale
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter (softened)
  • 1 tablespoon orange zest
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 C. homemade cranberry sauce
  • 1 cup sour cream or plain Greek yogurt
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice
  • 1/2 teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
  • Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
  • Add eggs, orange zest and vanilla: Add eggs one at a time, beating well after each addition, then stir in the orange zest and vanilla extract
  • Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Alternate dry ingredients and sour cream/greek yogurt: Gradually add the flour mixture to the butter mixture in three additions, alternating with the sour cream or greek yogurt, whichever you’re using. Begin and end with the flour mixture, mixing just until combined.
  • Add cranberry sauce: Gently fold in the cranberry sauce. Lately I’ve been lightly stirring in about 1/2 cup cranberry sauce, then putting half the batter in the bundt pan, then a layer of cranberry sauce for a ribbon effect, topped with the remainder of batter.  You can fully mix in the cranberry sauce for a more uniform cake, or fold it lightly for a marbled effect, whichever you prefer.
  • Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake: Allow the cake to cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
  • Prepare the glaze: In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle over the cooled cake.

Equipment

Notes

For added texture, sprinkle in ½ cup chopped nuts (like walnuts or pecans) with the cranberry sauce.  It’s also important that your cranberry sauce is not too runny.

Find it online: https://www.imbored-letsgo.com/cranberry-sauce-bundt-cake/