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Breakfast/Brunch|Dessert & Baking|Fresh Fruit

Cranberry Kugelhopf



  • 3 1/2 cups all-purpose flour
  • 3 T baking powder
  • 1/2 tsp salt
  • 1 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 cup whole milk
  • 2 cups fresh or frozen, thawed cranberries
  • 2 tsp. orange zest (grated orange rind)
  • 1 tsp. vanilla


  • Preheat oven to 350 degrees. Butter and flour a kugelhopf or Bundt pan.
  • Sift flour with baking powder and salt. Set aside.
  • In a large mixing bowl cream butter until soft. Add sugar gradually and cream the butter sugar mixture until very light and fluffy.
  • Add the eggs one at a time, and mix until well incorporated.
  • Add sifted ingredients in three parts, alternately with thirds of milk. Stir until smooth, after each addition. Finish by stirring in the cranberries, orange rind and vanilla.
  • Bake the cake for 45 - 50 minutes. Allow the cake to cool thoroughly before removing from the pan.
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