The holidays are a time for gathering with loved ones, sharing stories, and indulging in delicious treats. And what says "holiday baking" quite like a moist, flavorful cranberry bundt cake? This recipe, featuring the delightful tang of sour cream, elevates this classic dessert to new heights, creating a cake that's both beautiful and unbelievably delicious. Get ready to impress your family and friends with this festive centerpiece.
Why This Cranberry Bundt Cake Recipe is Special
This isn't your average cranberry bundt cake. The addition of sour cream adds incredible moisture and a subtle tang that perfectly complements the tartness of the cranberries. This results in a cake that's incredibly tender, with a delicate crumb that melts in your mouth. Forget dry, crumbly bundt cakes – this one is a revelation!
Beyond the texture, the flavor profile is simply divine. The sweet cake perfectly balances the tart cranberries, creating a harmonious symphony of flavors that will leave you wanting more. The subtle hint of sour cream adds a complexity that elevates this cake beyond the ordinary.
Ingredients You'll Need
This recipe uses readily available ingredients, making it easy to whip up even during the busy holiday season. Gather the following:
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For the Cake:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, no need to thaw)
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For the Glaze (optional):
- 1 cup powdered sugar
- 2-4 tablespoons cranberry juice (or milk/water for a simpler glaze)
Step-by-Step Baking Instructions
Follow these simple steps to bake the most delightful cranberry bundt cake:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly. This step is crucial for easy removal of the cake later.
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Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best done with an electric mixer.
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Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
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Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; don't overmix.
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Fold in Cranberries: Gently fold in the cranberries.
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Bake: Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
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Cool & Glaze: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, drizzle with your favorite glaze (see glaze instructions below).
Making the Cranberry Glaze (Optional)
For a beautiful and flavorful finish:
- Whisk together the powdered sugar and cranberry juice (or milk/water) until smooth. Add more liquid for a thinner consistency, or more powdered sugar for a thicker glaze.
- Once the cake is completely cool, drizzle the glaze evenly over the top.
Tips for Success
- Don't overmix the batter: Overmixing can lead to a tough cake. Mix until just combined.
- Use fresh cranberries whenever possible: They offer the best flavor and texture.
- Let the cake cool completely before glazing: This prevents the glaze from melting or running.
- Store leftovers in an airtight container at room temperature for up to 3 days.
This cranberry bundt cake with sour cream is a guaranteed crowd-pleaser. Its moist texture, delightful flavor combination, and elegant presentation make it the perfect dessert for any holiday gathering or special occasion. Enjoy!
