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Cranberry Swirl Bundt Cake
Prep: 20 minutes plus cooling
Bake: 1 hour 15 minutes • Serves: 12
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 cup granulated sugar
1/2 cup Our Family® vegetable oil
1/4 cup unsalted butter (1/2 stick), softened
2 Martin’s large eggs
2 teaspoons orange zest
1 teaspoon almond extract
1 cup plus 2 tablespoons sour cream
1 cup chopped pecans
1 can (14 ounces) whole berry cranberry sauce
1 cup powdered sugar
1. Preheat oven to 350°F; liberally spray 6-cup Bundt pan with baking spray. In medium bowl, whisk flour, baking powder and cinnamon.
2. In large bowl, with mixer on medium-high speed, beat sugar, oil and butter 2 minutes or until incorporated. Add eggs, zest and almond extract; beat 2 minutes or until incorporated, scraping down bowl occasionally. Alternately add flour mixture and 1 cup sour cream until incorporated, scraping down bowl occasionally; stir in pecans.
3. Spoon 1/3 of the batter into prepared pan; top with 1/2 the cranberry sauce. Repeat layers 1 more time; carefully spread remaining 1/3 of the batter over cranberry sauce. Bake cake 1 hour 15 minutes or until toothpick inserted in center comes out clean; cool cake 1 hour in pan on wire rack. Run small knife around edges of pan to loosen; carefully invert cake onto serving platter and cool completely.
4. In small bowl, whisk powdered sugar, 2 teaspoons water and remaining 2 tablespoons sour cream. Remove cake from pan; drizzle with powdered sugar mixture. Cut cake into 12 (2-inch-thick) slices.
Approximate nutritional values per serving (1 piece):
459 Calories, 24g Fat, 6g Saturated Fat, 52mg Cholesterol, 83mg Sodium,
57g Carbohydrates, 2g Fiber, 38g Sugars, 36g Added Sugars, 5g Protein