Cranberry Almond Bundt Cake with White Chocolate Glaze
This easy cranberry almond bundt cake is made with fresh cranberries and topped with a white chocolate ganache! The sweet almond flavor pairs perfectly with the tart cranberry flavor. A fantastic Christmas dessert or Thanksgiving recipe!
Servings: 18 -20 Slices
Ingredients
Cranberry Almond Bundt Cake
- 1 1/2 cups butter, softened
- 1 cup sour cream (light is fine)
- 3 cups granulated sugar
- 1 Tbsp orange zest
- 5 eggs, large
- 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 Tbsp orange juice (preferably freshly squeezed)
- 3 1/4 cups Bob's Red Mill Organic Unbleached All Purpose White Flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups cranberries (plus 2 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour)
White Chocolate Glaze
- 5 oz white baking chocolate, chopped
- 1/4 cup heavy cream
- 1/4 tsp almond extract
Topping
- 1/4 cup sliced almonds
- cranberries (sugared would work great as well)
Instructions
Cranberry Almond Cake
- Preheat oven to 325 degrees.
- In a large bowl, beat butter until light and fluffy, about 1 minute. Add in sour cream, and beat until well combined.
- Add in granulated sugar and orange zest, beating until well combined.
- Add in eggs, one at a time, beating well after each addition.
- Add in vanilla extract, almond extract, and orange juice. Mix.
- In a separate bowl, sift together Bob's Red Mill Organic Unbleached All Purpose White Flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet ingredients. Stir until just combined.
- In a small bowl, mix cranberries and 2 Tbsp Bob's Red Mill Organic Unbleached All Purpose White Flour together (this helps prevent the cranberries from sinking to the bottom). Add the cranberries to the batter, and mix.
- Grease a bundt cake pan well (I used baking spray) and pour the batter evenly into the pan.
- Bake for 65-70 minutes, or until a cake tester comes out clean (at the 50 minute mark, I covered the cake with loosely with foil to prevent too much browning on top of the cake).
- Allow the cake to cool for 20 minutes before removing from the pan. Allow to cool completely before adding the glaze.
White Chocolate Glaze
- Heat heavy cream and almond extract over med-low heat until it begins to simmer (stirring constantly so the cream does not scald).
- Take off the heat and pour over the white chocolate. Allow to stand about 1 minute, then stir the mixture until the white chocolate melts completely and the glaze is smooth.
- Allow to sit 5-10 minutes so the glaze can thicken.
- Pour the glaze over the cake. Top with sliced almonds and cranberries, if desired.
- Enjoy!
Notes
Adapted from Paula Deen's Holiday Baking 2016 Issue