Cranberry Kugelhopf

Level Easy
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  • 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
  1. Preheat oven to 350 degrees. Butter and flour a kugelhopf or Bundt pan.
  2. Sift flour with baking powder and salt. Set aside.
  3. In a large mixing bowl cream butter until soft. Add sugar gradually and cream the butter sugar mixture until very light and fluffy.
  4. Add the eggs one at a time, and mix until well incorporated.
  5. 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.
  6. Bake the cake for 45 - 50 minutes. Allow the cake to cool thoroughly before removing from the pan.
  • 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
  1. Preheat oven to 350 degrees. Butter and flour a kugelhopf or Bundt pan.
  2. Sift flour with baking powder and salt. Set aside.
  3. In a large mixing bowl cream butter until soft. Add sugar gradually and cream the butter sugar mixture until very light and fluffy.
  4. Add the eggs one at a time, and mix until well incorporated.
  5. 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.
  6. Bake the cake for 45 - 50 minutes. Allow the cake to cool thoroughly before removing from the pan.