Cranberry Bundt Cake
A moist and flavorful cranberry bundt cake with tart dried cranberries and crunchy pecans, perfect for festive occasions or as a delightful treat any time.
Ingredients
Instructions
- In a mixing bowl, cream butter and sugar until smooth.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the creamed mixture alternately with sour cream, mixing just until combined.
- Fold in chopped dried cranberries and chopped pecans.
- Pour batter into a greased and floured 8-inch fluted bundt pan.
- Bake at 350°F (175°C) for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the cake in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Dust with confectioners sugar before serving.
Tips & Substitutions
For a more festive touch, consider adding orange zest or a splash of orange juice to the batter. If you don't have pecans, walnuts or almonds can be substituted. Ensure that your butter is at room temperature for better incorporation, and try using Greek yogurt instead of sour cream for a tangy twist. This cake is perfect for holiday gatherings or as a delightful addition to a brunch spread.
Serving Suggestions
Serve slices of this Cranberry Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a steaming cup of coffee or a light tea. Consider serving it alongside a fresh fruit salad for a refreshing contrast, or browse more American recipes for a complete brunch menu.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. You can also freeze the cake, well-wrapped, for up to three months. To reheat, simply slice and warm in the microwave for a few seconds, or enjoy it at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Bundt Cake contains roughly 423 calories, with 6g protein, 72g carbohydrates, and 10g fat. It is a good source of calcium (12% of the Daily Value), protein (11% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 477mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but you may want to increase the sugar in the recipe slightly, as fresh cranberries are more tart. Chop them coarsely and fold them into the batter with the pecans. Keep in mind that the texture may be slightly different, but it will still be delicious.
How can I make this cake gluten-free?
To make this Cranberry Bundt Cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum to help with the structure. Baking times may vary slightly, so keep an eye on the cake as it bakes.
Can I make this cake in advance?
Absolutely! This cake can be made a day or two in advance. In fact, the flavors often improve as it sits. Just be sure to store it properly in the refrigerator or at room temperature in an airtight container. Dust with confectioners sugar just before serving for a fresh look.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).