cranberry cake

Tart fresh cranberries and sweet buttery cake are perfectly combined in this popular Christmas dessert!

Cranberry Christmas Cake

eggs

sugar

butter, softened

vanilla

all-purpose flour

cranberries

Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl.

Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.

Spread in a buttered 9x13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.)

Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1&quot;x2&quot;, so that they could be easily eaten at a party. Enjoy!

Cranberry cake is perfect for the holidays! Sweet AND tart it&#039;s also moist and easy to make, bake and store. A delicious cake enjoyed by all.

Fresh Cranberry Cake (super easy to make!)

butter

eggs (room temperature)

yogurt

tsp pure vanilla extract

tsp baking powder

white chocolate chips

If using frozen cranberries, let them sit on the counter while getting things ready.

Preheat the oven to 350 degrees F.

Grease or line a 9x13 pan with parchment paper.

Get prepared

Beat together the sugar and butter until light and fluffy, 2-3 minutes.

Add one egg at a time, incorporating each before adding the next. (As you add ingredients, scrape down the bowl as needed).

Mix in the yogurt and vanilla.

Add the flour and baking powder on low speed, just until incorporated.

Clean off the beaters and fold in the cranberries and white chocolate chips by hand.

The dough will be very thick and hard to stir. Stir well to incorporate all the ingredients.

Make the batter

Press the dough into the prepared pan.

Put the pan on the middle rack of the oven, away from the sides of the oven.

Bake for 50-60 minutes in a 9x13 pan, or until a toothpick inserted in the center of the cake comes out clean.

Set the pan on top of a cooling rack and let cool before cutting and serving.

Bake

Top with whipped cream, powdered sugar or icecream (or nothing at all).Devour.

Serve

Cranberry Bundt Cake with a soft and moist crumb, orange glaze, and fresh cranberries. Cranberry Orange Cake is the perfect holiday dessert.

Cranberry Bundt Cake Recipe

Tbsp unsalted butter (melted (not hot))

olive oil oil

tsp vanilla extract

buttermilk (room temperature)

tsp baking soda

tsp salt

Tbsp orange

cranberries (rinsed, dried and tossed with 1/2 Tbsp flour)

Tbsp freshly squeezed orange juice (or to reach desired consistency)

orange

sugared cranberries (optional garnish)

Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.

In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.

Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.

Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.

Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

How to Make Cranberry Bundt Cake:

In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.

To Make the Orange Glaze:

https://www.youtube.com/watch?v=GXyIuQ4j5oM

This Cranberry Bundt Cake has a soft and moist crumb and is surprisingly easy to make. It's the perfect Christmas cake covered in a simple orange glaze and studded with Sugared Cranberries.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cranberry-bundt-cake/
► SUGARED CRANBERRIES RECIPE: https://natashaskitchen.com/sugared-cranberries/
► Vanilla Extract Recipe: https://natashaskitchen.com/vanilla-extract-recipe/

CRANBERRY CAKE INGREDIENTS:
►3 large eggs, room temperature
►2 cups granulated sugar
►12 Tbsp unsalted butter, melted (not hot) 
►1/3 cup light olive oil or canola oil
►2 tsp vanilla extract
►1 cups buttermilk, room temperature
►3 cups all-purpose flour
►1 tsp baking powder
►1/2 tsp baking soda
►1/2 tsp salt 
►1 Tbsp orange zest (from 1 orange), plus more for the glaze? 
►2 cups fresh cranberries (tossed with 1/2 Tbsp flour)

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►Original Bundt Cake Pan: https://amzn.to/33IHGDj
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►Glass Mixing Cups: https://amzn.to/3eNVBM8
►Citrus Zester: https://amzn.to/2JKTuxQ
►Oven Mittens: https://amzn.to/2Z8HD0b
► Glass Mixing Bowls: https://amzn.to/2zdfloW
►Large Whisk: https://amzn.to/2IrWJJL
►Cooling Rack: https://amzn.to/340Z6eH
►Wooden Citrus Reamer: https://amzn.to/2L4r7Lv
►Red Dutch Oven: https://amzn.to/2VBmhr0

ALWAYS IN MY KITCHEN (affiliate):
►Mk4 Thermometer: https://www.thermoworks.com/Thermapen-Mk4?tw=NK
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►Favorite Blender: https://amzn.to/2XZ52ms
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:35 Prepping bundt pan
1:06 Whisking wet ingredients
2:25 Whisking dry ingredients
2:56 Adding fresh cranberries & orange zest
4:14 How to bake a bundt cake
5:30 How to make the glaze
6:31 Decorating a bundt cake
7:02 Adding sugared cranberries
8:15 Taste Test

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#natashaskitchen #dessert #bundtcake

Cranberry BUNDT CAKE (Easy Cranberry Orange Cake)

This Cranberry Coffee Cake is perfect for the holiday season. Great to serve to guest on Christmas morning.&nbsp;

Cranberry Coffee Cake

white granulated sugar

almond extract (could use vanilla extract)

baking powder

baking soda

salt

cinnamon

sour cream

buttermilk

can whole berry cranberry sauce

chopped nuts (pecans

milk

Cream together the butter, sugar, eggs and almond extract with mixer in a large bowl.  In a separate bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. Combine with creamed mixture and mix.  Add sour cream and buttermilk.

Spray a 9 x 13 baking dish with cooking spray and spread half the cake batter in the bottom of the dish.  Spread half the cranberry sauce over the cake batter and swirl into the batter with a knife.  Sprinkle on half the nuts.  Spread on last half of cake batter and swirl in last half of cranberry sauce

Sprinkle on remaining half of the nuts.  Bake in preheated 350 degree oven 40 to 45 minutes until center tests done.  Drizzle on glaze below.

Whisk together and drizzle over cake.

Glaze Instructions

Simple and rustic, this Cranberry Cake is a homestyle cake loaded with fresh cranberries and a hint of orange. Top with a warm butter sauce for the ultimate holiday cake.

Cranberry Cake with Warm Butter Sauce

butter, (softened)

orange zest

heavy whipping cream

vanilla extract

Preheat the oven to 350ºF. Spray a 9&#215;13-inch baking dish with nonstick cooking spray.

In a large bowl, beat the butter and sugar together until crumbly. Beat in the egg. In another bowl, combine the flour, baking powder and salt. Beat in 1/3 of the flour mixture, followed by 1/2 of the milk. Beat in half of the remaining flour, the remaining milk, then the remaining flour. Add the orange zest. Fold in the chopped cranberries.

Pour the batter into the prepared baking dish. Bake for 25-28 minutes, or until a tester inserted in the center comes out clean.

To make the butter sauce, combine the butter, sugar and cream in a saucepan. Place over medium heat and bring to a boil, stirring constantly. Once it comes to a boil, reduce the heat to low and continue to cook until thick, 10-15 minutes, stirring very regularly.

Serve the warm sauce poured over each slice of cake. The sauce will get thicker as it cools, and may crystallize. Re-warm the sauce as needed for serving.

A charming, festive buttermilk cranberry cake topped with a flood of vanilla-flecked buttermilk icing.

Cranberry Cake

/ 112 g rye flour

/ 375 g unbleached all-purpose flour, plus a bit extra

aluminum-free baking powder

fine-grain sea salt

/ 480 ml buttermilk

/ 225 g unsalted butter,

eggs,

Vanilla Buttermilk Glaze:

Sparkling cranberries, (optional)

Preheat the oven to 350°F / 170°C degrees. Butter and flour a 9x5-inch loaf pan. Or, a series of smaller pans. If you end up with leftover batter, bake off a cupcakes or two. You can use whatever variety of pans you prefer, just be sure to only fill the pans 2/3 of the way full of batter, and keep an eye on the baking time.

Sift the flours, baking powder and salt together and set aside. In another bowl stir together the buttermilk and vanilla, set aside.

Using a stand mixer with a paddle attachment, cream the butter until light and fluffy. With the machine on add the sugar. Beat until well incorporated. Be sure to turn off the mixer and scrape down the sides once or twice at this stage. Add the eggs one at a time, incorporating each egg before the next addition. Mix until the batter is uniform, creamy, and billowy.

Either by hand or with the mixer on low, add one-third of the dry ingredients, then one-third of the buttermilk, stirring between each addition *just* enough to incorporate. Repeat until all the flour mixture and buttermilk ingredients are in the batter. Toss the cranberries in a bit of flour, shake off excess and fold into the batter, being mindful to avoid over-mixing.

Pour the batter into the prepared pan and bake until a cake tester inserted in the center comes out clean and/or the top springs back. If you’re baking multiple smaller cakes, they will be done sooner than larger ones, usually 30 - 50 minutes. A 9x5 loaf pan, or equivalent, is usually more in the range of an hour or so. Set on a cooling rack to cool slightly before removing from the pan. Cool completely before icing.

Make the Cranberry Cake:

Meanwhile, stir together the glaze ingredients, whisking until nice and smooth. Drizzle over the tops of the cooled cakes, allowing a bit of extra glaze to run down the sides. If you&#39;re adding sparkling cranberries to the top, this is the time. Allow the icing to set before serving. Dust with powdered sugar just before serving for added winter vibes. I tend to leave this cake on the counter for snacking, but it can be transferred to an air-tight container and refrigerated if you want it to keep for longer.

Make the Vanilla Buttermilk Glaze:

Cranberry Cake with Mascarpone Frosting is a stunning layered holiday cake consisting of vanilla cake with walnuts, orange zest and cranberries, a creamy frosting, cranberry filling, and candied cranberries with rosemary sprigs!

Holiday Cranberry Cake With Mascarpone Frosting

16.25 oz white cake mix

water

canola oil

orange zest (grated)

cornstarch (16 grams)

Tablespoons unsweetened cranberry juice (14 grams)

water (170 grams)

½ Tablespoons orange juice

unsalted butter

mascarpone cheese

confectioner's sugar

sugar (299 grams, divided)

water (113 grams)

rosemary

Grease two 9-inch round baking pans and line the bottoms with parchment paper. Grease the paper.

In a large bowl, combine the white cake mix, the water, the eggs, the canola oil, and 1 tablespoon of the orange zest.

Using a hand mixer, beat the mixture together on low speed for 30 seconds, then on medium speed for 2 minutes.

Stir the cranberries and 1 cup of the walnuts into the batter.

Transfer the batter to the prepared pans.

Bake until a toothpick inserted into the center comes out clean, about 30-35 minutes.

Cool the cakes in the pan for 10 minutes, then transfer the cakes to wire racks to cool completely, making sure to remove the parchment paper.

Allow the cakes to cool completely.

For the Cake:

Combine the cornstarch and cranberry juice in a small bowl and whisk well until completely combined. Set aside until needed.

Combine the cranberries, water, sugar, and salt in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until the sugar has dissolved about 5 minutes. Continue cooking until the cranberries soften, and some have begun to burst, about 5 more minutes.

Pour in the cornstarch slurry and mix well to combine. Continue cooking, stirring constantly with a wooden spoon or silicone spatula, until the mixture has thickened, about 4 to 5 more minutes.

Remove from heat and stir in the orange juice and vanilla extract.

Scrape into a bowl and cool completely before using.

For the Cranberry Filling:

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter and mascarpone cheese on medium speed, until smooth and creamy, stopping the mixer occasionally to scrape down the sides and bottom of the bowl.

Reduce the mixer speed to low, and gradually add in the confectioners’ sugar, beating each addition well before adding the next. Once all of the sugar has been added, beat in the salt, vanilla, and milk.

Increase the mixer speed to medium-high and beat for 2 to 3 minutes until light and fluffy. If the frosting appears too stiff to spread, add more milk, a teaspoon at a time, until the desired texture is achieved.

For the Mascarpone Frosting:

Combine 1⁄2 cup of granulated sugar and water in a medium saucepan. Bring the mixture to a rolling boil over medium-high heat and cook, stirring frequently, until the sugar has completely dissolved.

Add in the cranberries and bring the mixture back to a boil, then reduce the heat to a simmer and cook for 1 minute. Remove the cranberries and transfer them to a wire cooling rack using a slotted spoon.

Add the rosemary to the sugar syrup and cook for 1 minute, then use a slotted spoon to transfer to the wire cooling rack.

Allow cranberries and rosemary to sit at room temperature for 10 minutes, or until still slightly tacky to the touch.

Add the remaining granulated sugar to a wide, shallow bowl. Add a few cranberries at a time, and roll them in the sugar until they’re completely coated on all sides. Transfer the cranberries back to the wire rack. Repeat with all the cranberries and rosemary sprigs.

Leave to dry at room temperature for 2 hours before using.

For the Sugared Cranberries and Rosemary:

Using a long serrated knife, carefully trim the raised top of each cake, making each one an even, level surface. This will only be a thin layer, as the cakes don’t rise too much in the oven.

Carefully transfer 1 layer to a large plate or cake stand. Spread an even layer of frosting on top, aiming for it to be 1⁄4” in thickness, then top with half of the cranberry filling. Top with another cake layer, and repeat, adding the same ratio of frosting and cranberry filling.

Top with the final cake layer, then use the remaining frosting to cover the top and sides of the cake. Aim for a 1⁄4” thickness of frosting on top, then spread whatever is left around the edges. This is a semi-naked cake, so don’t be alarmed if the sides aren’t totally covered with frosting.

Decorate the cake with sugared cranberries and rosemary. Allow cake to set at room temperature for at least 1 hour before slicing and serving.

To assemble the cake:

Try this easy cranberry cake recipe for a crowd-pleasing treat this holiday season! Use fresh or frozen cranberries

Cranberry Cake Recipe

sugar ((534 grams))

flour (divided (345 grams))

milk (room temperature (80 milliliters))

cranberries ((340 grams))

Preheat the oven to 350°F. Grease a 9x13-inch baking pan with butter or baking spray. Line it with parchment paper. (This is optional, but makes it easier to remove the cake and serve).

In the bowl of a stand mixer fitted with the whisk attachment (or a large bowl using a handheld electric mixer), combine the eggs and sugar. Beat on medium speed (level 6) for 4 to 5 minutes until the mixture is very pale yellow or off-white in color, nearly doubled in volume, and creates thick ribbons on the surface of the mixture when drizzled.

Add the butter, vanilla, and salt and beat on medium speed for 1 to 2 minutes until combined. (The mixture may look curdled. It will smooth out once the flour is folded in.)

In a medium bowl, whisk to combine 2¾ cups (330g) flour and baking powder.

Add one-half of the flour mixture to the batter and gently fold to combine. Add the milk and stir gently to combine. Fold in the remaining flour mixture.

Toss the cranberries with the remaining 2 tablespoons (15g) flour. Gently fold the cranberry mixture into the batter. (The batter will be thick. Try to distribute the berries with 5 to 6 folds, so that they don’t burst and start to streak the batter.)

Dollop the batter evenly all over the base of the prepared 9x13-inch baking pan. Spread gently into an even layer. Sprinkle the top with an additional 2 tablespoons of granulated sugar if you like.

Bake for about 50 to 55 minutes until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan before serving.

The cake was excellent.  I didn't have time to defrost the cranberries but it came out very good.

Love this cake and the addition of the orange zest really makes it!  Everyone loved it over the holidays.

This cake came out amazing. I have made slight adjustments in that I used only 250 g of coconut sugar, added chopped apple on top of the cranberries and sprinkled sliced almonds on the top instead of the sugar.  My husband who does not like cakes that much said that the cake deserves Paul Hollywood handshake.

This cake was really good. I topped it with some whipped cream to balance the tart cranberries.

This cake is fantastic! Light and buttery and a huge hit with everyone. It’s going to be a regular part of the breakfast pastry items I make for my husband. I made it exactly as written except for making half the recipe in one 8” cake pan and topping with pecan halves and 2 packets of Sugar in the Raw just before putting in the oven. Thank you!

This Cranberry Orange Bundt Cake is a moist and flavorful dessert perfect for festive occasions or cozy gatherings. Bursting with tart cranberries and bright orange zest, this cake combines a tender crumb with a tangy orange glaze that adds a delightful finishing touch.

Cranberry Orange Bundt Cake Recipe

all-purpose flour (349 grams)

fine sea salt

unsalted butter, softened (169 grams)

sugar (400 grams)

orange juice

sour cream (227 grams)

sugar (125 grams)

orange juice (or milk)

Preheat the Oven

Preheat your oven to 350°F (175°C) to prepare for baking the cake.

Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. Set aside for later use.

Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment or a hand-held mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, ensuring a smooth base for the batter.

Add Eggs and Flavorings

Incorporate the eggs one at a time, mixing well after each addition. Then add the vanilla extract, mixing until well combined. Slowly blend in the fresh orange juice, orange zest, and oil to infuse the batter with bright citrus flavor.

Combine Wet and Dry Ingredients

On low mixer speed, gradually add the dry ingredients in three parts, alternating with the sour cream, starting and ending with the dry ingredients to ensure a smooth, balanced batter without overmixing.

Fold in Cranberries

Gently fold in the fresh cranberries by hand to distribute them evenly throughout the batter without breaking them.

Prepare Bundt Pan

Spray a 10-inch bundt pan thoroughly with non-stick cooking spray or grease with butter and dust with flour to prevent sticking.

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