Cranberry Bundt Cake dressed up with White Chocolate Glaze for your holiday table!
I stated before how much I love bundt cakes. You can use the simplest cake base and they will always be beautiful! Dress them up with a simple glaze and you have a showstopper.
Since I have learned this tip to get them out of the pan without the tiniest bit sticking to it – they have also became the easiest cakes to make! You need to try this tip – so you can do a happy dance when your bundt cake pops out of the pan and leaves it virtually clean! Just look at this beauty!
For the cake base, I used my trusted Lemon Bundt Cake recipe. I skipped the lemon and added fresh cranberries.
I made a super simple white chocolate glaze and dressed up the cake.
The cake batter is thick enough that the berries didn’t sink into the bottom of the cake. They dispersed evenly through out the cake!
If you are looking for an easy yet impressive cake idea for the holidays – I highly recommend this recipe. It’s beautiful and delicious. It’s perfect if you are looking for a cake to take to a party or a get-together. It will travel well and feeds a crowd!
Cranberry Bundt Cake with White Chocolate Glaze Recipe
Festive bundt cake made with cranberries and dressed up with white chocolate glaze.
Recipe adapted from my Lemon Bundt Cake
for the cake:
- 3 c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 c granulated sugar
- 1 1/2 sticks (12 Tbsp) unsalted butter, softened
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 c buttermilk or sour milk (see note)
- 1 and 1/2 c fresh cranberries, big ones chopped in half
for the glaze:
- 3/4 c white chocolate chips
- 3 Tbsp cream or half and half
- 3/4 c powdered sugar
to make the cake:
- Preheat your oven to 350 degrees F.
- If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
- In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, soda and salt). Set aside.
- Generously grease and flour the bundt pan. Set aside.
- In a large mixing bowl of a stand mixer, beat together butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and beat well again.
- With the mixer on low speed, add the dry ingredients alternating with buttermilk. Increase the speed to medium and beat for 2 minutes.
- Stir in cranberries.
- Pour the batter into prepared pan.
- Bake for 40 to 50 minutes, or until the toothpick inserted in the center comes out clean.
- Cool the cake for 2 minutes in the pan. Place a cake plate over the top of the pan and carefully flip it upside down. If the cake won't release right away, tap the pan gently until it does. Cool cake completely before glazing.
to make the glaze:
- Melt chocolate and cream in a double boiler.
- Let cool slightly.
- Whisk in powdered sugar.
- Glaze the cake.
If using sour milk: place 1 Tbsp of white vinegar in a measuring cup and fill with enough milk to make 1 cup. Stir few times and let sit for 2 to 3 minutes.
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