Cranberry Almond Bundt Cake with White Chocolate Glaze

• Vegetarian

• Produce

  • 1 1/2 cups Cranberries
  • 1 Cranberries
  • 1 tbsp Orange, zest

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 3/4 tsp Almond extract
  • 5 oz Baking chocolate, white
  • 1/2 tsp Baking soda
  • 3 1/4 cups Bob's red mill all purpose white flour, Organic Unbleached
  • 3 cups Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Almonds

• Drinks

  • 1 tbsp Orange juice

• Dairy

  • 1 1/2 cups Butter
  • 1/4 cup Heavy cream
  • 1 cup Sour cream

Found on alattefood.com

Ingredients

• 1 1/2 cups butter, softened
• 1 cup sour cream (light is fine)
• 3 cups granulated sugar
• 1 Tbsp orange zest
• 5 eggs, large
• 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 1 Tbsp orange juice (preferably freshly squeezed)
• 3 1/4 cups Bobs Red Mill Organic Unbleached All Purpose White Flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups cranberries (plus 2 Tbsp Bobs Red Mill Organic Unbleached All Purpose White Flour)
• 5 oz white baking chocolate, chopped
• 1/4 cup heavy cream
• 1/4 tsp almond extract
• 1/4 cup sliced almonds
• cranberries (sugared would work great as well)

Directions

• Preheat oven to 325 degrees.
• In a large bowl, beat butter until light and fluffy, about 1 minute. Add in sour cream, and beat until well combined.
• Add in granulated sugar and orange zest, beating until well combined.
• Add in eggs, one at a time, beating well after each addition.
• Add in vanilla extract, almond extract, and orange juice. Mix.
• In a separate bowl, sift together Bobs Red Mill Organic Unbleached All Purpose White Flour, baking soda, and salt. Slowly incorporate the dry ingredients into the wet ingredients. Stir until just combined.
• In a small bowl, mix cranberries and 2 Tbsp Bobs Red Mill Organic Unbleached All Purpose White Flour together (this helps prevent the cranberries from sinking to the bottom). Add the cranberries to the batter, and mix.
• Grease a bundt cake pan well (I used baking spray) and pour the batter evenly into the pan.
• Bake for 65-70 minutes, or until a cake tester comes out clean (at the 50 minute mark, I covered the cake with loosely with foil to prevent too much browning on top of the cake).
• Allow the cake to cool for 20 minutes before removing from the pan. Allow to cool completely before adding the glaze.
• Heat heavy cream and almond extract over med-low heat until it begins to simmer (stirring constantly so the cream does not scald).
• Take off the heat and pour over the white chocolate. Allow to stand about 1 minute, then stir the mixture until the white chocolate melts completely and the glaze is smooth.
• Allow to sit 5-10 minutes so the glaze can thicken.
• Pour the glaze over the cake. Top with sliced almonds and cranberries, if desired.
• Enjoy!