Description
Indulge in the rich flavors of this White Chocolate Cranberry Bundt Cake. The perfect holiday dessert that combines the sweetness of white chocolate with the tartness of cranberries in a moist and decadent cake.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1/2 cup sour cream
- 1/2 cup milk
- 1 1/2 cups fresh or frozen cranberries (tossed with 1 tbsp flour)
- 1 cup white chocolate chips
For the glaze:
- 1 cup white chocolate chips
- 1/4 cup heavy cream
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
- Mix Wet Ingredients: Cream butter and sugar, then add eggs one at a time. Stir in vanilla and almond extracts.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Combine: Gradually add dry ingredients to wet mixture, alternating with sour cream and milk. Fold in cranberries and white chocolate chips.
- Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
- Cool and Glaze: Let cake cool, then drizzle with melted white chocolate and heavy cream mixture.
Notes
- Tossing cranberries in flour prevents sinking in batter.
- Substitute dried cranberries, reduce amount slightly, and soak in warm water for best texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 34g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
