Cranberry White Chocolate Bundt Cake
This moist and sweet white chocolate Bundt cake is studded with juicy, tart cranberries. It is beautifully baked in our Very Merry Bundt Pan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nordicware.com.
Cooking tools:
- Bundt pan
- Stand mixer
- Food processor
- Pastry brush
- Cake tester
- Cooling rack
- Microwave
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Spoon
- Kitchen towel
Ingredients
- 2 1/3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp table salt
- 1/4 cup brown sugar
- 1 1/4 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 eggs, at room temperature
- 1 white chocolate bar, 4 to 4.4 oz.
- 1 1/2 tsp vanilla extract
- 3/4 cup milk, at room temperature
- 1 cup fresh or frozen cranberries (if frozen, thaw briefly)
- Optional: powdered sugar for topping
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