Cranberry Bundt Cake
An easy and delicious, sweet and tart cranberry bundt cake recipe. Perfect for dessert or a snack.
Cranberries are a small, tart, round, red fruit, they grow on vines in bogs and are related to blueberries and winterberries. Although typically associated with a sweet log served at Thanksgiving dinner they are scrumptious all year long. This cranberry bundt cake is is swirled with homemade cranberry jelly and is perfect for dessert, a snack and even a sweet breakfast treat.
I make this cake all year long, it is a family favorite that is easy to make and to freeze as well. If you didn’t stock up on cranberries this year don’t worry you can use frozen in this recipe and it will turn out just as good.
The homemade cranberry jelly recipe makes more than you will need for this recipe and that’s a good thing because you can eat it on your morning toast or stir it into your oatmeal(that’s what I do).
Add orange zest and a little orange juice and you have a cranberry orange bundt cake. Like nuts, add them too! This versatile cake can will become a family favorite of yours as well.
How to Make Cranberry Bundt Cake
INGREDIENTS
- 2 eggs
- 1 cups sugar
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sour cream
- cranberry jelly, homemade or purchased
- fresh cranberries for garnish
Preheat oven to 350 degrees. Grease a 9-10 inch tube or Bundt pan.
In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs one at a time, then vanilla extract.
In a small bowl, combine flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture, alternating with the sour cream.
Pour half the batter into prepared pan, spread a layer of cranberry jelly, swirl with knife, then add the remaining batter.
Bake 45 minutes until golden brown.
Cool in pan for 5 minutes, then tip pan over onto rack and let sit 10 minutes. Remove pan and let cool completely.
Dust with powdered sugar and enjoy.
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Cranberry Bundt Cake
Recipe details
Ingredients
Cake Batter Ingredients
- 2 eggs
- 1 cups sugar
- 1/2 cup softened butter
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 cup sour cream
- cranberry jelly, homemade or purchased
- fresh cranberries for garnish
Cranberry Jelly
- 4 cups cranberries
- 2 cups sugar
- 2 cups water
Instructions
- Preheat oven to 350 degrees. Grease a 9-10 inch tube or Bundt pan.
- In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs one at a time, then vanilla extract.
- In a small bowl, combine flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture, alternating with the sour cream.
- Pour half the batter into prepared pan, spread a layer of cranberry jelly, swirl with knife, then add the remaining batter.
- Bake 45 minutes until golden brown.
- Cool in pan for 5 minutes, then tip pan over onto rack and let sit 10 minutes. Remove pan and let cool completely.
- Dust with powdered sugar and enjoy.
Cranberry Jelly
- In a heavy saucepan, simmer cranberries in the water for 20 minutes or until soft. Stir in sugar. Stirring, bring to a rolling boil over hight heat and cook for about 5 minutes. Pour sterilized jelly jars immediately. Refrigerate to set. Can be stored in refrigerator for up to 2 weeks. Optional: If you want super-smooth jelly, transfer to a blender and puree until smooth.Strain through a fine-mesh sieve or jelly bad, pushing the sauce through with a spatula. Return to the stove.
Comments
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In the printable version you forgot the flour. (Been there - done that.). I went back and found it above. You might want to update this. It sounds delicious!
Hello Doc's mom,
Thank you for letting me know. If you printed the recipe you might want to re-print it, the recipe is updates with all of the correct ingredients.