Bundt Cake Drizzled with Cranberry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
12
- Ingredients
- 1 cup butter (softened)
- ½ cup cream cheese (softened)
- 1 cup granulated sugar
- 1 cup packed, dark brown sugar
- 4 large eggs (at room temperature)
- ¾ cup Sour cream
- 1 ½ tsps pure vanilla extract
- 2 ½ cups flour
- ¼ cup Corn starch
- 1 ¼ tsps baking soda
- 2 tsps ground Cardamom
- 2 tsps ground cinnamon
- 2 cups sweetened dried cranberry (divided)
- 1 cup chopped almonds (finely chopped; divided)
- For Glaze
- 1 ½ cups powdered sugar
- 1 Tbsp milk
- ½ tsp pure vanilla extract
- 1 tsp melted butter
Preparation steps
1.
Preheat oven to 350º F. Coat Bundt pan with nonstick baking spray and dust lightly with flour, tapping out any excess.
2.
In a large bowl, cream the butter, cream cheese, and sugars together until light and fluffy, using a hand mixer set on high speed. Reduce the speed of the mixer to medium and add the eggs one at a time. Add sour cream and vanilla and mix until completely incorporated.
3.
In a separate bowl, mix flour, cornstarch, baking soda, cardamom and cinnamon together. Add the dry mixture to the butter mixture; mix on low speed until just combined.
4.
Fold in 1 1/2 cups cranberries and 3/4 cup chopped almonds. Pour batter into prepared Bundt pan and bake for about 55 or until a cake tester, inserted in the middle of the cake comes out clean.
5.
Cool in the pan on a wire rack for 10 minutes. Turn out cake an let cool completely.
6.
For Glaze:
7.
Combine all ingredients, adding milk gradually until desired consistency is achieved. Drizzle over cooled cake. Sprinkle with remaining cranberries and chopped almonds. Allow glaze to set. Serve.
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