Monday, November 7, 2011

Cranberry Creme Fraiche Bundt Cake

I have a can of Whole-Cranberry Sauce sitting in my pantry for months, and it is about to expire in three months' time. Got to use it quick! Found the perfect recipe in my new cookbook, "Cake Simple". In this recipe, Christie Matheson recommended to use homemade cranberry sauce, but we do not have fresh cranberries here, and even if I do find it, is gonna cost a bundle! 

Don't you just love bundt cakes? I do! 

Christie has even included the recipe for homemade Creme Fraiche if you can't find any. Which is great, as trying to find Creme Fraiche over here can be pretty frustating. So her substitute recipe definitely comes in handy!

The cranberry sauce is added in the middle of the batter and at the top before baking. And as usual, I reduced a little sugar from the original recipe, which works out just right for me.

The lovely cranberry sauce in the centre and at the top, (now the bottom!) I did not add on the almonds nor glaze the cake, but from the picture in the book, the glaze is a lovely shade of  dark pink.

This is a lovely cake, delightfully delicious!

The cranberry sauce is wonderful with the buttery cake.

The cake is moist, soft with tender crumbs, thanks to the Creme Fraiche.  This is definitely a keeper recipe!

Cranberry-Creme Fraiche Bundt Cake
(adapted from "Cake Simple" by Christie Matheson)
1/2 cup (115gm) unsalted butter, at room temperature, plus melted butter for greasing the pan
2 cups (240gm) all-purpose flour, plus more for dusting the pan
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (200gm) sugar (I use 170gm)
2 eggs
2 teaspoon vanilla extract
1 cup (240ml) creme fraiche **
Whole-Berry Cranberry Sauce ** or 2 cups (450gm) canned Whole-Berry-Cranberry Sauce
1/2 cup (45gm) chopped toasted almonds 
Cranberry glaze **

Preheat the oven to 350F (180C/Gas 4). Brush the inside of a 10-cup (2.4L) Bundt pan with the melted butter and dust it lightly with flour. (Use a pastry brush to help distribute the flour and tap out the excess).
Whisk the flour, 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 additon. Beat in the vanilla.
With the mixer on low, add the flour mixture (in three increments), alternately with the creme fraiche (in two increments), beginning and ending with the flour and beating after each addition until just combined.
Pour half of the batter into the prepared pan. Swirl half of 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.

**Creme Fraiche
2 cups (480ml) heavy cream
2 tablespoons buttermilk (I use yoghurt)
Combine the heavy cream with buttermilk, cover tightly, and let sit at room temperature (in a warm room) for at least 8 hours. Stir the mixture - it should be thick and creamy. If it hasn't thickened completely, cover the mixture again and let it sit in a warm place for another 2 to 3 hours and check it again. When it has a nice, thick consistency, it will keep in an airtight container in the refrigerator for up to 2 weeks.
(I made half the recipe, enough for one cake)

**Whole-Berry Cranberry Sauce
12 ounces (340gm) fresh cranberies
3/4 cup (180ml) water
2/3 cup (147gm) brown sugar
1/3 cup (70gm) granulated sugar
1/4 teaspoon salt
In a medium saucepan over medium-high heat, combine the cranberries with the water, brown sugar, granulated sugar, and salt and cook for about 15 minutes (after about 10 minutes, remove about 1 tablespoon of the liquid for the cranberry glaze), or until the sauce has thickened and most of the liquid has reduced. Let the sauce cool completely before using it in the cake. The sauce keeps in an airtight container in the refrigerator for up to 3 days.

**Cranberry Glaze
1 cup (93gm) 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.


  1. I bet the tart cranberries go perfectly with that golden cake- it looks really yummy and perfect for cranberry season. :)

  2. Wow,mouth watering cake...looks so perfect and moist!!

  3. Ooh, you should definitely share this yummy looking cake with The Food Librarian on National Bundt Cake Day (November 15th)!

  4. Cake looks stunning and super moist.

  5. Thanks for linking up with us on our Sweet Thursdays Link Up Party!!! wow! And what a recipe! It looks REALLY GREAT!!! I'll have to make it soon! (There's so much I need to cook/bake now!!!) :D

  6. hi, really appreciate your sharing here on the creme fraiche. do you stir after 8 hours or immediately after you put in the yogurt and the heavy cream?

  7. Love me some bundt cakes and this is one I have never had. The idea of using creme fraiche is genius!

  8. Cake looks simply awesome and moist.

    Hamaree Rasoi

  9. definitely nice cake!
    thks for sharing abt creme fraiche, very useful :)
    and for the whole cranberry sauce...i never really notice, is it easily found in supermarkets?

  10. What a delightful combination! I love cranberry sauce and pair with a sweet and moist bundt cake it must taste delicious.

  11. oooh la la, I adore Bundt Cake and the cranberries just make it so festive! The addition of Creme Fraiche sounds awesome too! I'm going to save this recipe to share on National Bundt Cake Day, Nov. 15th!!!

    Thanks for making me really want a slice to go with my third cup of coffee!!!

  12. Am also drooling over the cake, haha

  13. Hi friends,
    Thank you for your kind comments!

    I stir the yoghurt into the whipping cream, cover it and leave on the kitchen counter. It sets after only 5 hours. I then keep it in the fridge. Take it out about 30 minutes before using.

    The cranberry sauce can be easily bought from any major supermarkets. I bought mine at about RM10.

    Thanks for the link!

  14. My beloved friend
    Souper cake!!!
    Many greetings and kisses

  15. It look quite a lot of works, but I guess it is worth since this cake is so nice. About that no manners person, file your complaint to the link that I provided, let them take down the thief's blog.

  16. Yes, I LOVE Bundt cakes! I am drooling all over my keyboard! Mmmmmm

  17. This bundt cake looks yummy, full of cranberry flavour.

  18. Joy, this bread looks amazing!! I've literally gained 5 pounds over the paste few weeks from eating all the delicious holiday recipes on your blog and so many others! I have no will power when it comes to moist bundt cakes and your looks like no exception! I love the combination of cranberries and creme fraiche; tart and creamy all in one bite! Thanks for sharing another great recipe with us!!

  19. This is a beautiful bundt cake. I love the idea of the cranberry filling. It would be a nice Christmas cake. Thank you for visiting. Blessings, Catherine xo

  20. Joy what a lovely cake for cranberry lovers! thanks for sharing with Cookbook Sundays @ Moms Sunday Cafe!

  21. Happy National Bundt Pan Day, Joyce! You've been tweeted:)

  22. wow looks amazing. Love the cranberries in it.

  23. OOO YUM!
    Come bring this to A Themed Baker's Sunday over at Cupcake Apothecary where the theme this week is BERRIES!
    See you there!
    Cupcake Apothecary