Cranberry Sauce Bundt Cake

Are you like me and always end up with leftover cranberry sauce after a holiday meal? Instead of letting it sit in the fridge or go to waste, why not transform it into a beautifully moist Cranberry Sauce Bundt Cake? This cake is the perfect balance of tart and sweet, with cranberry swirled through a fluffy vanilla-scented batter. It’s easy to make but looks impressive enough to serve at any holiday gathering, making it a win-win in my book!

The best part is the hint of orange zest and the sweet glaze, which bring a touch of brightness to each slice. I mixed the cranberry sauce with the batter when I photographed this recipe, however, lately I’ve been only mixing in a little bit with the batter and then putting a layer of cranberry sauce in the middle of the cake. Either way, tastes great!

This Cranberry Sauce Bundt Cake is incredibly versatile—you can add nuts for a bit of crunch, perhaps a handful of raisins, or even finish it with a dusting of powdered sugar or sugared cranberries if you’re feeling fancy. If you end up with leftover cranberry sauce (homemade preferred) this holiday season, give it new life with this delicious recipe!

Cranberry Sauce Bundt Cake

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• Author: Judy

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups granulated sugar
• 1 cup unsalted butter (softened)
• 1 tablespoon orange zest
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 C. homemade cranberry sauce
• 1 cup sour cream or plain Greek yogurt
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Glaze

• 1 cup powdered sugar
• 2–3 tablespoons orange juice
• 1/2 teaspoon vanilla extract

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Instructions

• Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
• Cream butter and sugar: In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
• Add eggs, orange zest and vanilla: Add eggs one at a time, beating well after each addition, then stir in the orange zest and vanilla extract
• Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
• Alternate dry ingredients and sour cream/greek yogurt: Gradually add the flour mixture to the butter mixture in three additions, alternating with the sour cream or greek yogurt, whichever you’re using. Begin and end with the flour mixture, mixing just until combined.
• Add cranberry sauce: Gently fold in the cranberry sauce. Lately I’ve been lightly stirring in about 1/2 cup cranberry sauce, then putting half the batter in the bundt pan, then a layer of cranberry sauce for a ribbon effect, topped with the remainder of batter.  You can fully mix in the cranberry sauce for a more uniform cake, or fold it lightly for a marbled effect, whichever you prefer.
• Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the cake: Allow the cake to cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.
• Prepare the glaze: In a small bowl, whisk together the powdered sugar, orange juice, and vanilla extract until smooth. Drizzle over the cooled cake.

Equipment

Bundt Pan

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Notes

For added texture, sprinkle in ½ cup chopped nuts (like walnuts or pecans) with the cranberry sauce.  It’s also important that your cranberry sauce is not too runny.