An easy and delicious, sweet and tart cranberry bundt cake recipe. Perfect for dessert or a snack, delicious with a cup of tea. 

Cranberry Bundt Cake

This cranberry bundt cake is is swirled with homemade cranberry jelly and is perfect for dessert, a snack and even a sweet breakfast treat. The original recipe used leftover cranberry sauce from Thanksgiving, if you have that around your house that might be good too.

I make this cake all year long, it’s a family favorite that is easy to make, share 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 delicious.

What Are Cranberries?

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.

As I mentioned I made homemade cranberry jelly for this cake; the recipe makes more than you will need for this cake and that’s a good thing. You can use leftovers on your morning toast, on a peanut butter sandwich, swirled into your morning oatmeal and on savory dishes 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 for Cranberry Cake

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.

Additions to Cranberry Bundt Cake

• Add orange zest and a little orange juice and you have a cranberry orange bundt cake.
• Like nuts, add them too, walnuts and pecans work great.
• Drizzle with an orange or vanilla glaze.
• This versatile cake can will become a family favorite of yours as well.

How to Store Cranberry Swirl Bundt Cake

Cranberry bundt cake be stored on the counter in an airtight container or wrapped in plastic for 3-4 days. It can also be frozen for up to 3 months.

Cranberry Bundt Cake

An easy and delicious, sweet and tart cranberry bundt cake recipe. Perfect for dessert or a snack.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Servings: 16 slices

Course: Dessert

Cuisine: American

Ingredients Method

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

Method

 

1. Preheat over to 350.
2. 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.
3. In a large bowl, cream together butter and sugar until light and fluffy. Add in eggs one at a time, then add vanilla extract.
4. In a small bowl, combine flour, baking powder, baking soda, and salt.
5. Stir the flour mixture into butter the mixture, alternating with the sour cream.
6. 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.
7. Bake the cake for 40-45 minutes in preheated oven. Test for doneness with a toothpick or cake tester, it should come out clean.
8. 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

1. 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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