Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (room temperature)
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup sour cream or plain Greek yogurt
1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
For the Glaze:
1 ½ cups powdered sugar
2-3 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Garnish (Optional):
Fresh cranberries
A sprinkle of powdered sugar
Instructions
For the Cake:
Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to prevent sticking.
In a medium bowl, whisk together:
All-purpose flour
Baking powder
Baking soda
Salt
In a large mixing bowl, using an electric mixer:
Cream the butter and sugar together on medium-high speed for about 3-5 minutes until light and fluffy.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla and almond extracts.
Gradually add the dry flour mixture to the creamed butter mixture, alternating with the sour cream. Start and end with the flour mixture. Mix until just combined (do not overmix).
Gently fold the cranberries into the batter using a spatula.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely.
For the Glaze:
In a small bowl, whisk together:
Powdered sugar
Milk or heavy cream (add 1 tablespoon at a time to reach desired consistency)
Vanilla extract
Drizzle the glaze evenly over the cooled cake.
To Garnish:
Decorate the top of the cake with fresh cranberries.
Optionally, dust lightly with powdered sugar for a festive finish.
