Description
This Cranberry White Chocolate Bundt Cake is a festive and flavorful treat perfect for holiday gatherings or any special occasion. Featuring tangy fresh cranberries, a moist and tender cake crumb enriched with sour cream, and a luscious white chocolate ganache, this recipe also includes sparkling sugar cranberries to add a beautiful and crunchy garnish. The combination of tart berries and sweet white chocolate creates a delightful balance that’s sure to impress your guests.
Ingredients
Scale
Sparkling Sugar Cranberries
- 1 1/2 cups (310g) sugar, divided
- 1/2 cup (120ml) water
- 1 cup (104g) fresh cranberries
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
Ganache
- 12 oz white chocolate chips
- 1/2 cup (120ml) heavy whipping cream
Instructions
- Prepare Sparkling Sugar Cranberries: Combine 1 cup of sugar and 1/2 cup water in a saucepan and bring to a boil until sugar dissolves to make a simple syrup. Remove from heat and add 1 cup fresh cranberries, stirring to coat. Using a slotted spoon, transfer cranberries to a wire rack set over a baking sheet and sprinkle remaining 1/2 cup sugar over them. Let dry completely until sugar crystals form around cranberries.
- Preheat and Prepare Bundt Pan: Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter with 1 1/2 cups sugar until light and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Beat in sour cream and vanilla extract until well combined. Add eggs one at a time, incorporating each fully before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together sifted all-purpose flour, baking powder, and salt.
- Combine Wet and Dry: Alternately add the flour mixture and the milk and water (mixed together) to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
- Fold in Cranberries: Gently fold in 2 1/2 cups fresh cranberries, being careful not to break them.
- Bake Cake: Pour batter evenly into prepared bundt pan. Bake in preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for about 20 minutes, then invert onto a wire rack to cool completely.
- Prepare Ganache: In a small saucepan or microwave-safe bowl, heat heavy whipping cream until just simmering. Pour hot cream over white chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy.
- Glaze Cake: Drizzle warm ganache evenly over the cooled bundt cake, allowing it to drip down the sides.
- Decorate with Sparkling Cranberries: Top the cake with the prepared sparkling sugar cranberries for a festive finish.
Notes
- Ensure cranberries are fresh and firm for best results, both in the batter and for the garnish.
- Don’t overmix the batter when combining wet and dry ingredients to keep the cake tender.
- You can prepare sparkling sugar cranberries a day ahead and store them in an airtight container.
- The ganache can be gently reheated if it thickens too much before glazing.
- This cake is best enjoyed within 2-3 days to savor its freshness and moisture.
