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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!
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Cranberry Almond Bundt Cake with White Chocolate Glaze
Prep Time
30 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 40 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: Cranberry Almond Bundt Cake
Servings: 18 -20 Slices
Author: Michelle
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
  1. Preheat oven to 325 degrees.
  2. In a large bowl, beat butter until light and fluffy, about 1 minute. Add in sour cream, and beat until well combined.
  3. Add in granulated sugar and orange zest, beating until well combined.
  4. Add in eggs, one at a time, beating well after each addition.
  5. Add in vanilla extract, almond extract, and orange juice. Mix.
  6. 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.
  7. 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.
  8. Grease a bundt cake pan well (I used baking spray) and pour the batter evenly into the pan.
  9. 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).
  10. Allow the cake to cool for 20 minutes before removing from the pan. Allow to cool completely before adding the glaze.
White Chocolate Glaze
  1. Heat heavy cream and almond extract over med-low heat until it begins to simmer (stirring constantly so the cream does not scald).
  2. 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.
  3. Allow to sit 5-10 minutes so the glaze can thicken.
  4. Pour the glaze over the cake. Top with sliced almonds and cranberries, if desired.
  5. Enjoy!
Recipe Notes

Adapted from Paula Deen's Holiday Baking 2016 Issue