Who knew cranberries and almonds taste so yummy together? I used my leftover Thanksgiving cranberry compote to make this festively pink Bundt cake. I saw the recipe at The Kitchn and knew I had to make it – anything with creme fraiche!
The cake is pretty dense – not your airy, light cake, but more substantial and with nice texture combinations from the sliced almonds that bake into the cranberries and cake batter.
My favorite part, by far, was the glaze. Served at a recent dinner party, everybody agreed it was lovely!
Adapted from The Kitchn…
Cranberry Creme Fraiche Cake
- 1/2 cup unsalted butter, at room temperature, plus melted butter for greasing the pan
- 2 cups all-purpose flour, plus more for dusting the pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup crème fraîche (usually one small tub)
- 1 1/2 c. whole-berry cranberry sauce
- 1/2 cup chopped toasted almonds
- Cranberry Glaze (recipe follows)
Preheat the oven to 350°F. Brush the inside of a 10-cup Bundt pan with the melted butter and dust it lightly with flour (note: using melted butter is so much easier than trying to get softened butter in those Bundt crevices!).
Whisk the flour with the baking soda, baking powder, and salt in a medium bowl until thoroughly combined.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar on medium speed for 2 to 3 minutes, until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
With the mixer on low, add the flour mixture (in three increments) alternately with the crème fraîche (in two increments), beginning and ending with the flour and beating after each addition until just combined.
Pour half the batter into the prepared pan. Swirl half the cranberry sauce over the batter. Pour the remaining batter over the cranberry sauce, and then swirl the remaining cranberry sauce over the batter. Sprinkle the almonds over the top. Bake for 50 to 55 minutes, until golden brown on top.
Let the cake cool in the pan on a wire rack for about 15 minutes, then invert the cake onto the rack and let it cool completely. Transfer the cake to a serving plate and drizzle the glaze over the cooled cake. The cake will keep in an airtight container at room temperature for up to 2 days.
- 1 cup confectioners’ sugar
- 1/2 teaspoon pure almond extract
- 1 tablespoon cranberry juice (reserved from making the cranberry sauce)
Mix the confectioners’ sugar, almond extract, and cranberry juice in a small bowl until smooth (I added some orange juice to loosen it up a bit).
Pretty in pink!
A tasty way to use my last Thanksgiving leftovers, eh? Enjoy, friends! xoxo