This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Cranberry Bundt Cake with Vanilla Sauce
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- #50807
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 cup butter (no substitutes), softened
2 3/4 cups sugar
6 eggs
1 teaspoon vanilla extract
2 1/2 teaspoons grated orange peel
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 1/2 cup chopped fresh or frozen cranberries
Vanilla Sauce
1 cup sugar
1 tablespoon all-purpose flour
1/2 cup half-and-half cream
1/2 cup butter (no substitutes), softened
1/2 teaspoon vanilla extract
directions
Cream butter in mixing bowl. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in vanilla and orange peel.
Combine flour, baking powder, and salt. Add to the creamed mixture alternately with sour cream. Beat on low just until blended. Fold in cranberries.
Pour into a greased and floured 10-inch fluted tube pan. Bake at 350 degrees F for 65-70 minutes or until a wooden pick inserted near the center comes out clean (a smaller pan may require only 50 minutes). Cool in pan for 10 minutes, then remove to a wire rack and cool completely.
For Vanilla Sauce: In a small saucepan, combine sugar and flour. Stir in cream and butter; bring to a boil over medium heat, stirring constantly. Boil for two minutes. Remove from the heat and stir in vanilla. Serve warm over cake.
added by
ohdeer
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 20, 2011
Great recipe, and everyone loved it! I baked this cake at Thanksgiving, and I am baking it again for Christmas. I added about 1/2 cup more cranberries and cooked it in 2 loaf pans.
October 8, 2010
This is absolutely delicious. It does actually take about 90 minutes to cook into the middle, sometimes more. I've cooked it twice in different ovens, and both times it took at least that amount of time to bake through.