Cranberry Bundt Cake
Bundt cakes became popular in the 1950s and 1960s after the creation of the Bundt pan by Nordic Ware.
This is vegetarian recipe. Dish can be prepared in 100 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 2.5 cup All-purpose flour
- 1.5 cup Granulated sugar
- 2 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted
- 0.5 cup Milk
- 3 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cup Cranberries, fresh or frozen
- 0.5 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, mix together the melted butter, milk, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake has cooled, dust it with powdered sugar before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.