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An easy and delicious, sweet and tart cranberry bundt cake recipe. Perfect for dessert or a snack.
NOTE: My apologies if you made this cake and it did not turn out. I accidentally mixed up two recipes. The correct recipe is now posted.
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.
Last year I found the recipe online and changed it slightly by making homemade cranberry jelly instead of using leftover cranberry sauce. Now 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
Recipe adapted from this one.
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
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 Bundt Cake
Ingredients
- 2 large eggs
- 1 cups sugar
- 1/2 cup butter, softened
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp baking soda
- 1/4 tsp. salt
- 1 cup sour cream
- 3/4-1 cup cranberry jelly
Cranberry Jelly
- 4 cups cranberries
- 2 cups sugar
- 2 cups water
Instructions
- Preheat over to 350.
- Prepare your bundt pan, you can either generously spray with cooking spray or brush the entire pan with melted shorting. If your pan typically sticks, sprinkle a little sugar in the pan or ground nuts.
- In a small bowl, combine flour, baking powder, baking soda, and salt.
- Stir the flour mixture into butter the mixture, alternating with the sour cream.
- Spoon 1/2 the batter into prepared pan, spread a layer of cranberry jelly on the top, swirl the jelly a little with a knife. Add remaining batter on top and smooth out.
- Bake the cake for 40-45 minutes in preheated oven. Test for doneness with a toothpick or cake tester, it should come out clean.
- Remove cake from oven and let cool on wire rack for 5 minutes. After 5 minutes, carefully tip pan onto wire rack, leave for 10 minutes. Then carefully lift pan from cake 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.
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I hope that you enjoyed my cranberry bundt cake, if you make it let me know how you liked it!
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Yum! This sounds delicious. I would love to share this on my Friday newsletter.
Thank you Renae, share away!
We love cranberry baked goods. especially from fall through winter. I generally use boxed mixes but will give thois a try.
Me too! Have a wonderful day Finds.
I would enjoy that.
Have a wonderful day William.
This looks great for the holiday season but I would also love to make it in February for Valentine’s Day! Really it would be incredible any time of year. <3
I love cranberries and this looks so yummy! Beautiful presentation and photos! Thanks for sharing!
Thank you Donna! I love cranberries and think they are delicious in all sorts of desserts.