White Chocolate Cranberry Bundt Cake
User Reviews
5
117 reviews
Excellent
White Chocolate Cranberry Bundt Cake
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The White Chocolate Cranberry Bundt Cake combines a rich batter made with butter, cream cheese, sugars, and almond and vanilla extracts with fresh cranberries. It is baked in a greased bundt pan to develop a moist, dense crumb accented by bursts of tart cranberries. The cake is topped with a white chocolate buttercream frosting and garnished with sugared cranberries, slivered almonds, and orange zest for contrast and decoration.
Description
This bundt cake starts with a smooth batter blending butter, cream cheese, and both granulated and brown sugars beaten until light and fluffy. Orange zest, vanilla, and almond extracts add aromatic complexity. Eggs are incorporated one at a time, blending thoroughly before folding in flour, baking powder, salt, and fresh cranberries tossed with a bit of flour to prevent sinking.
Baking in a well-greased 10-inch bundt pan yields a moist cake with a tender crumb. The cranberries provide tart, juicy bursts throughout the cake, balancing sweetness. The addition of a white chocolate buttercream frosting made from unsalted butter, confectioners’ sugar, heavy cream, almond extract, and melted white chocolate enhances richness and sweetness.
As a finishing touch, sugared cranberries created by simmering cranberries in sugar syrup and rolling in granulated sugar add a festive sparkle alongside slivered almonds and fresh orange zest. This cake is ideal for holiday occasions or gatherings, offering a visually striking and flavorful dessert.
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Ingredients
For the Cranberry Bundt Cake:
- 2 all-purpose flour 1/4 cup (273g/9 and 5/8 ounces
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 unsalted butter 1/2 cup (340g/12 ounces), at room temperature
- 3/4 cup cream cheese full-fat, 170g/6 ounces, at room temperature
- 2 cups granulated sugar 397g/14 oz
- 1/4 cup light brown sugar 53g/1 and 7/8 ounces, packed
- 1 Tablespoon orange zest finely grated
- 1 vanilla extract 1/2 teaspoon, Watkins Baking Vanilla brand
- 1 teaspoon almond extract Watkins brand
- 5 egg large, at room temperature
- 2 cups Cranberry fresh, 227g/8 ounces
- 3 Tablespoons all-purpose flour
For the White Chocolate Buttercream Frosting:
- 1 cup butter unsalted, at room temperature, 227g/8 ounces
- 2 confectioners’ sugar 1/2 cup (283g/10 ounces
- 1/4 teaspoon salt
- 2 Tablespoons heavy cream
- 1 teaspoon almond extract J.R. Watkins brand
- 6 ounces white chocolate quality, melted and cooled, 170g
For the Sugared Cranberries:
- 1 cup granulated sugar 198g/7 ounces, divided
- 1/4 cup water 57g/2 ounces
- 1 cup Cranberry fresh or frozen, do not thaw if frozen, 113g/4 ounces
Decoration:
- almond slivered, handful
- orange zest
Instructions
For the Cranberry Bundt Cake:
- Preheat oven to 325°F (163°C). Generously grease a 10-inch (12-cup) bundt pan, being sure to coat all of the nooks and crannies. I suggest using a non-stick baking spray that has flour in it, or greasing the pan with shortening or butter, then dusting it with flour. Set pan aside until needed.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt; whisk well to combine then set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and cream cheese at medium speed until smooth and creamy, about 1 minute. Gradually add in both sugars, then increase the speed to medium-high and continue beating until light and fluffy, about 3 minutes. Beat in the orange zest, baking vanilla, and almond extract. Reduce the speed back to medium, then add in the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and add in the flour mixture, mixing just until combined. Turn mixer off.
- In a medium mixing bowl, combine the cranberries and flour and toss well to coat. Using a rubber spatula, fold the cranberries into batter until just combined.
- Scrape the batter into the prepared pan.
- Bake for 70 to 75 minutes, or until the cake is golden and a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 20 minutes. Then invert the cake onto the rack and cool completely.
For the White Chocolate Buttercream:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined. Add in the salt, cream, and almond extract and beat smooth. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
- Spread frosting on the top and sides of the cooled cake. Top with slivered almonds, orange zest, and sugared cranberries, if desired. Slice and serve, or store in an airtight container in the fridge, for up to 5 days.
For the Sugared Cranberries:
- In a medium saucepan, add 1/4 cup of the sugar and the water and whisk well to combine. Place the pan over medium heat and bring to a light simmer, whisking frequently, until the sugar is completely dissolved, about 2 to 3 minutes. Add in the cranberries and stir to coat. Using a slotted spoon, transfer the cranberries to a wire rack and dry for at least 30 minutes.
- When the 30 minutes are up, roll the cranberries in remaining sugar, working in small batches and tossing until well coated. Set aside to dry for at least 1 hour.
Genuine Reviews
User Reviews
Overall Rating
5
117 reviews
Excellent
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