Cranberry Bundt Cake
Cranberry Bundt Cake
Ingredients
Cranberry Topping
½ c. butter
¾ c. brown sugar
¼ t. cinnamon
2 c. fresh or frozen cranberries
Vanilla Cake
1 box vanilla cake mix
1 c. water
½ c. oil
3 eggs
1T. vanilla extract
¼ t. cinnamon
Serving Items (optional)
12-15 cranberries
6-8 sprigs fresh thyme or rosemary
powdered sugar
Instructions
Cranberry Topping
Preheat oven to 350 degrees. Prepare your bundt pan with nonstick spray and set aside.
Combine butter, brown sugar, and cinnamon in a small saucepan and whisk until the mixture is melted and the brown sugar is dissolved. Pour it into the bottom of the bundt pan.
Top the butter, brown sugar mixture with the cranberries in an even layer.
Vanilla Cake
Combine cake mix, water, oil, vanilla extract and cinnamon in a medium bowl and mix with a handheld mixer, or by hand.
Pour batter into pan, on top of the cranberry topping. Be sure to spread into an even layer.
Bake in a 350 degrees oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and place on a cooling rack for 10 minutes. Run a knife around the edges of the cake. Then invert the cake until a cake plate and cool completely.
To serve, sprinkle the top with powdered sugar and place additional cranberries and fresh herbs around the edge of the cake.