CRANBERRY CREME FRAICHE BUNDT CAKE
I came across this recipe by Christie Matheson- check out her site at thekitchen.com This cake was inspired by her mom's cranberry-sour cream coffee cake. She like to use creme fraiche instead of sour cream in baking because it gives a richness to the final product. She also says you can use canned cranberry sauce for this...
Provided by Pat Duran
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 25
Steps:
- 1. Preheat oven to 350^. Brush inside of a 10 cup bundt pan with melted butter and dust it lightly with flour. --- Whisk the flour with the baking soda and baking powder and salt in a medium bowl until thoroughly combined.
- 2. In the bowl of a mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating after each until just combined.
- 3. Pour 1/2 the batter into the prepared pan. swirl 1/2 the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. Sprinkle the almonds over the top. Bake for 50-55 minutes, until golden brown on top.
- 4. Let cool in pan on wire rack for 15 minutes, then invert onto the rack and let it cool completely. Transfer cake to serving plate and drizzle glaze over cooled cake. Cake will keep at room temperature for 2 days.
- 5. Creme Fraiche: Make ahead* Combine ingredients, cover tightly, and let sit at room temperature in a warm place for at least 8 hours. Stir mixture- it should be thick and creamy.(it may take a little longer). When it has thickened completely to a nice, thick consistency keep in an airtight container in the refrigerator for up to 2 weeks.
- 6. Cranberry Sauce: Make ahead* Combine ingredients in a saucepan over medium-high heat and cook for about 15 minutes(after 10 minutes remove 1 Tablespoon of the liquid for the glaze below).When the sauce has thickened and liquid has been reduced. Let it cool completely before using in the cake recipe. Sauce will keep in refrigerator for 3 days.
- 7. Cranberry Glaze: Make ahead* Mix all ingredients until mixed well and smooth.
WINNING CRANBERRY BUNDT CAKE
The first time I served this cake was at Thanksgiving dinner several years ago. Along with pumpkin pies, it's become our traditional annual holiday dessert. The parents of three sons, my husband and I have two granddaughters. -Esther McCoy, Dillonvale, Ohio
Provided by Taste of Home
Categories Desserts
Time 2h40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream and mix well. Fold in cranberries and pecans. , Pour into a greased and floured 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack. Dust with confectioners' sugar.
Nutrition Facts : Calories 402 calories, Fat 21g fat (11g saturated fat), Cholesterol 112mg cholesterol, Sodium 407mg sodium, Carbohydrate 48g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY BUNDT® CAKE
I don't like fruit cake but I love this. We grew up with this every Christmas. It's a little tangy, very moist, and can be dressed up for company or kept simple if you want. It freezes well, but we've never had leftovers when there was only one cake around! (And no one has ever complained about "fruitcake"!)
Provided by Spencer & Serena
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h35m
Yield 14
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Mix together flour, sugar, baking soda, and salt for the cake in a large bowl. Add mayonnaise and cranberry sauce; mix until well combined. Add orange juice and mix well. Stir in nuts and orange zest and pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 5 minutes. Tap the pan a few times to loosen the cake and invert carefully onto a serving plate.
- While the cake is cooling, combine cranberry sauce and orange juice for the glaze in a small saucepan over medium-high heat. Bring to a boil and cook, stirring occasionally, for 3 minutes. Remove from the heat and allow to cool.
- Transfer cooled cranberry-orange mixture to a large mixing bowl. Gradually add powdered sugar and beat until glaze has a thin and pourable consistency; pour over cake.
Nutrition Facts : Calories 392.4 calories, Carbohydrate 54.7 g, Cholesterol 6 mg, Fat 18.3 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 2.4 g, Sodium 351.9 mg, Sugar 32.4 g
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