Cranberry Creme Fraiche Bundt Cake

Pat Duran


I came across this recipe by Christie Matheson- check out her site at
This cake was inspired by her mom's cranberry-sour cream coffee cake. She like to use creme fraiche instead of sour cream in baking because it gives a richness to the final product.
She also says you can use canned cranberry sauce for this recipe, but making your own is so easy, and it gives this cake fantastic cranberry flavor.
Please try using the homemade recipes for this fantastic cranberry flavored cake!

★★★★★ 3 votes
10 to 12 servings
20 Min
50 Min


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1/2 c
unsalted butter,softened
2 c
all purpose flour
1 tsp
each of baking powder and baking soda
1/2 tsp
1 c
granulated sugar
2 large
2 tsp
vanilla extract
1 c
creme fraiche (recipe below)*
2 c
whole berry sauce(recipe below)*
1/2 c
chopped toasted almonds
cranberry glaze (recipe below)*


2 c
heavy cream
2 Tbsp
dairy buttermilk


12 oz
fresh cranberries
3/4 c
2/3 c
brown sugar,packed
1/3 c
granulated sugar
1/4 tsp


1 c
powdered sugar
1/2 tsp
pure almond extract
1 Tbsp
cranberry juice- from the sauce above

How to Make Cranberry Creme Fraiche Bundt Cake


  • 1Preheat oven to 350^. Brush inside of a 10 cup bundt pan with melted butter and dust it lightly with flour.
    Whisk the flour with the baking soda and baking powder and salt in a medium bowl until thoroughly combined.
  • 2In the bowl of a 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 after each until just combined.
  • 3Pour 1/2 the batter into the prepared pan. swirl 1/2 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 50-55 minutes, until golden brown on top.
  • 4Let cool in pan on wire rack for 15 minutes, then invert onto the rack and let it cool completely. Transfer cake to serving plate and drizzle glaze over cooled cake. Cake will keep at room temperature for 2 days.
  • 5Creme Fraiche: Make ahead*
    Combine ingredients, cover tightly, and let sit at room temperature in a warm place for at least 8 hours. Stir mixture- it should be thick and creamy.(it may take a little longer). When it has thickened completely to a nice, thick consistency keep in an airtight container in the refrigerator for up to 2 weeks.
  • 6Cranberry Sauce: Make ahead*
    Combine ingredients in a saucepan over medium-high heat and cook for about 15 minutes(after 10 minutes remove 1 Tablespoon of the liquid for the glaze below).When the sauce has thickened and liquid has been reduced. Let it cool completely before using in the cake recipe. Sauce will keep in refrigerator for 3 days.
  • 7Cranberry Glaze: Make ahead*
    Mix all ingredients until mixed well and smooth.

Printable Recipe Card

About Cranberry Creme Fraiche Bundt Cake

Course/Dish: Sweet Breads, Fruit Sauces
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy

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