Cranberry Creme Fraiche Bundt Cake

By chelyc13

Ingredients

• FOR GLAZE:
• 1/2 Cup unsalted butter, at room temp, plus melted butter for greasing the pan
• 2 cups all purpose flour, plus more for dusting the pan
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup creme fraiche
• Whole berry Cranberry sauce or 2 cups canned whole berry cranberry sauce
• 1/2 cup chopped toasted almonds
• 1 cup confectioner's sugar
• 1/2 teaspoon almond extract
• 1 tblsp cranberry juice
• FOR CREME FRAICHE:
• 2 cups heavy cream
• 2 tablespoons buttermilk
• FOR CRANBERRY SAUCE:
• 12 oz fresh cranberries
• 3/4 cup water
• 2/3 cup brown sugar
• 1/3 cup granulated sugar
• 1/4 teaspoon salt

Details

Servings 10

Preparation

Step 1

FOR CRANBERRY SAUCE:

In a medium saucepan over medium high ehat, 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.

FOR CREME FRAICHE:

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 ocmpletely, 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.

FOR CAKE:

Preheat the oven to 350. Brush the inside of a 10 cup bundt pan with the melted butter and dust it lightly with flour.

Whisk the flour, baking osda, baking powder, and salt in a mediumb owl 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 wella fter each addition. 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.

FOR GLAZE:

Mix the confectioners' sugar, almond extract, and cranberry juice in a small bowl until smooth.