Description
A festive cranberry bundt cake filled with tart berries, warm cinnamon spice, and finished with a silky salted caramel glaze.
Ingredients
Scale
- 2 cups fresh or frozen cranberries
- 1 tbsp all-purpose flour
- 3 cups (360g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (200g) packed light brown sugar
- 4 large eggs, room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) real buttermilk
- ½ cup (115g) unsalted butter
- ½ cup packed dark brown sugar
- ¼ cup heavy cream
- ½ tsp flaky sea salt
Instructions
- Preheat the oven to 165°C (325°F).
- Grease and flour a 10-to-12-cup bundt pan thoroughly.
- Toss cranberries with 1 tablespoon of flour until evenly coated.
- In a large bowl, whisk together flour, baking powder, baking soda, sea salt, and cinnamon.
- In a stand mixer, cream butter, granulated sugar, and brown sugar for 4 to 5 minutes until fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- Reduce mixer speed to low and add one-third of the dry ingredients.
- Add half of the buttermilk and continue alternating dry ingredients and buttermilk.
- Mix just until combined.
- Fold in the flour-coated cranberries gently.
- Spoon the batter evenly into the prepared bundt pan.
- Bake for 60 to 70 minutes until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes.
- Invert onto a wire rack and cool completely.
- In a saucepan, combine butter, dark brown sugar, and heavy cream over medium heat.
- Bring to a boil while stirring constantly and cook for 2 minutes.
- Remove from heat and stir in flaky sea salt.
- Let the glaze cool for 5 minutes until pourable.
- Drizzle the caramel glaze generously over the cooled cake before serving.
Notes
Tossing the cranberries in flour helps keep them evenly suspended throughout the cake. Allow the caramel glaze to cool slightly before pouring so it thickens beautifully over the bundt cake.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 260mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 110mg