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Cranberry Bundt Cake Delight: A Moist and Fruity Treat for Everyone

Cranberry Bundt Cake
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A delightful and moist cranberry bundt cake that is perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups fresh cranberries

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour a bundt pan.
  3. In a bowl, combine flour, baking powder, baking soda, and salt.
  4. In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Mix in vanilla extract and sour cream until well combined.
  7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  8. Fold in cranberries gently.
  9. Pour the batter into the prepared bundt pan.
  10. Bake for 60 minutes or until a toothpick inserted comes out clean.
  11. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • For extra moisture, brush the cooled cake with a simple syrup.
  • The cake can be topped with a glaze or powdered sugar for added sweetness.

Nutrition

Keywords: Cranberry Bundt Cake, moist cake, fruity dessert

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