Sugared Cranberry White Chocolate Bundt Cake
- Cook Time: 100 minutes
- Total Time: 1 hour 40 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- 1 cup white chocolate chips
- 1.5 cups fresh cranberries, roughly chopped
- For the Sugared Cranberries:
- 1 cup fresh cranberries
- 1/2 cup granulated sugar (for syrup)
- 1/2 cup water
- 1/2 cup granulated sugar (for rolling)
- For the White Chocolate Glaze:
- 4 ounces white chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Step 1: Prepare the Sugared Cranberries In a small saucepan, combine 1/2 cup sugar and 1/2 cup water over medium heat. Stir until the sugar dissolves and it begins to simmer. Remove from heat and let it cool for 5 minutes. Add the whole cranberries and stir to coat. Use a slotted spoon to transfer the cranberries to a wire rack. Let them dry for about 30 minutes until they are tacky. Once tacky, roll them in the remaining 1/2 cup of sugar until fully coated. Set aside.
- Step 2: Preheat and Prepare the Pan Preheat your oven to 350°F (175°C). Generously grease a 10-inch Bundt pan with butter and dust it with flour, or use a baking spray with flour included. This ensures the cake releases easily after baking.
- Step 3: Whisk Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting this aside ensures that your leavening agents are evenly distributed throughout the batter.
- Step 4: Cream Butter and Sugar In a large bowl or using a stand mixer, cream together the softened butter and 2 cups of sugar. Beat on medium-high speed for about 3-5 minutes until the mixture is light, fluffy, and pale in color.
- Step 5: Incorporate Eggs and Vanilla Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until well combined.
- Step 6: Mix Batter with Sour Cream Reduce the mixer speed to low. Gradually add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the flour mixture. Mix just until combined; overmixing can make the cake tough.
- Step 7: Fold in Cranberries and White Chocolate Gently fold in the chopped cranberries and the white chocolate chips using a spatula. Ensure they are evenly distributed through the thick batter.
- Step 8: Bake the Cake Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- Step 9: Prepare the Glaze and Decorate Heat the heavy cream in a small saucepan or microwave until it just begins to simmer. Pour it over the chopped white chocolate in a small bowl. Let it sit for 2 minutes, then whisk until smooth. Drizzle the glaze over the cooled cake and immediately top with the sugared cranberries.