Cranberry Bundt Cake is the perfect fall cake! A super moist cake filled with tart cranberries. So lovely for the holidays and any get-together.
I can’t get enough of Bundt cakes! It’s crazy how many pans I own. Even though I own different shapes and style Bundt pans, I tend to use more often this one pan. My lovely golden Bundt pan is what I reached for again to bake this cranberry Bundt cake! I think it’s become now my lucky Bundt pan.
HOW TO PREVENT BUNDT CAKE FROM STICKING TO THE PAN?
Our preferred method is completely coat a nonstick Bundt pan baking spray, and we mean one that has oil and flour. In case you don’t have any baking spray, you could create a similar coating by just melting some butter. You make a paste with butter and some flour and simply use a pastry brush to coat every crevice and angle of the pan. Simply melt together one tablespoon of butter and combine with one tablespoon flour.
No more holding your breath when you flip your pan to see if the cake is sticking or not…I promise!
Cranberry Bundt Cake
- 1 1/2 cups sugar
- 1/3 cup canola oil
- 6 tablespoons butter softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice I used Limoncello
- 2 cups all-purpose flour
- 3/4 cup whole-wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 Tablespoons sour cream
- 1 12- ounce package fresh cranberries
- ½ cup packed dark brown sugar
- ¼ cup water
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- In a small sauce pan, combine cranberries, brown sugar, water, and spices. Cook over medium-high heat, stirring, until the sugar is melted. Continue to cook, stirring occasionally, until most of the cranberries have burst, 5 to 6 minutes. Set aside.
- Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
- Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice (or limoncello).
- In a large bowl, combine flours, powder, soda, and salt; set aside.
- Combine buttermilk and sour cream. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture.
- Spoon half of batter into prepared bundt pan. Spoon the filling on top of the batter, taking care not to go all the way to edge of batter and touch sides of pan. Spoon on rest of the batter and smooth the top. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
- Remove from pan; cool on wire rack. Dust on confectioner’s sugar or a sugar glaze.