Description
Indulge in the delightful combination of tart cranberries and sweet white chocolate in this moist and flavorful bundt cake. Topped with sparkling sugar cranberries, this cake is perfect for any festive occasion.
Ingredients
Scale
For the Sparkling Sugar Cranberries
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (104g) fresh cranberries
For the Cake
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 1 cup (231g) sour cream
- 1 tbsp vanilla extract
- 5 large eggs
- 3 cups (390g) all-purpose flour, sifted
- 4 tsp baking powder
- 3/4 tsp salt
- 1 cup (240ml) milk, room temperature
- 2 tbsp (30ml) water, room temperature
- 2 1/2 cups (260g) fresh cranberries
For the Ganache
- 12 oz white chocolate chips
- 1/2 cup (120ml) heavy whipping cream
Instructions
- Prepare Sparkling Sugar Cranberries: Boil 1 cup sugar with water, add cranberries, coat with remaining sugar, then set aside to dry.
- Make the Cake Batter: Cream butter and sugar, mix in sour cream, vanilla, eggs. Combine dry ingredients, add to mixture alternating with milk and water. Fold in cranberries.
- Bake the Cake: Pour batter into greased bundt pan, bake at 350°F for 50-60 mins. Cool completely.
- Make the Ganache: Heat cream, pour over chocolate chips, stir until smooth. Drizzle over cooled cake and top with sugar cranberries.
Notes
- This cake is best served at room temperature.
- You can add chopped nuts or citrus zest for extra flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg