Cranberry bundt cake

16 Feb

I had some cranberries that needed to be used up and a bundt always seems like a good idea :). This one grew on me… When I first took it out and tried it warm I wasn’t too much of a fan, but the next day it seemed better. Husband liked it and it didn’t last long in the house!

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cranberry bundt cake
adapted from seasonalpotluck

2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 eggs
1 lemon, juiced and zested
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh cranberries tossed with 1 Tbsp flour

Preheat oven to 350 degrees

Thoroughly grease and flour a bundt pan. Set aside

In a large bowl cream together butter, cream cheese and sugar until light and fluffy. Beat in eggs, one at a time, mixing well between each addition. Stir in lemon juice and zest, and vanilla extract.

In a medium bowl, whisk together flour and salt. Slowly add flour mixture to butter mixture beating until thoroughly combined. Fold in cranberries.

Pour mixture into the prepared bundt pan and bake for 60-65 minutes until an inserted toothpick comes out clear. Cool in the pan for 10 minutes. Turn out onto a plate and cool completely.

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