CRANBERRY CREME FRAICHE BUNDT CAKE

Cranberry Creme Fraiche Bundt Cake image

I came across this recipe by Christie Matheson- check out her site at thekitchen.com This cake was inspired by her mom's cranberry-sour cream coffee cake. She like to use creme fraiche instead of sour cream in baking because it gives a richness to the final product. She also says you can use canned cranberry sauce for this...

Provided by Pat Duran

Time 1h10m

Number Of Ingredients 25

Ingredients

CRANBERRY BUNDT CAKE:
1/2 c unsalted butter,softened
2 c all purpose flour
1 tsp each of baking powder and baking soda
1/2 tsp salt
1 c granulated sugar
2 large eggs
2 tsp vanilla extract
1 c creme fraiche (recipe below)*
2 c whole berry sauce(recipe below)*
1/2 c chopped toasted almonds
cranberry glaze (recipe below)*
CREME FRAICHE: ---MAKE AHEAD---*
2 c heavy cream
2 Tbsp dairy buttermilk
WHOLE BERRY SAUCE: ---MAKE AHEAD---*
12 oz fresh cranberries
3/4 c water
2/3 c brown sugar,packed
1/3 c granulated sugar
1/4 tsp salt
CRANBERRY GLAZE:--- MAKE AHEAD---*
1 c powdered sugar
1/2 tsp pure almond extract
1 Tbsp cranberry juice- from the sauce above

Steps:

1. Preheat oven to 350^. Brush inside of a 10 cup bundt pan with melted butter and dust it lightly with flour. --- Whisk the flour with the baking soda and baking powder and salt in a medium bowl until thoroughly combined.
2. In the bowl of a 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 after each until just combined.
3. Pour 1/2 the batter into the prepared pan. swirl 1/2 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 50-55 minutes, until golden brown on top.
4. Let cool in pan on wire rack for 15 minutes, then invert onto the rack and let it cool completely. Transfer cake to serving plate and drizzle glaze over cooled cake. Cake will keep at room temperature for 2 days.
5. Creme Fraiche: Make ahead* Combine ingredients, cover tightly, and let sit at room temperature in a warm place for at least 8 hours. Stir mixture- it should be thick and creamy.(it may take a little longer). When it has thickened completely to a nice, thick consistency keep in an airtight container in the refrigerator for up to 2 weeks.
6. Cranberry Sauce: Make ahead* Combine ingredients in a saucepan over medium-high heat and cook for about 15 minutes(after 10 minutes remove 1 Tablespoon of the liquid for the glaze below).When the sauce has thickened and liquid has been reduced. Let it cool completely before using in the cake recipe. Sauce will keep in refrigerator for 3 days.
7. Cranberry Glaze: Make ahead* Mix all ingredients until mixed well and smooth.