This cake was yummy. Even though I took it out a little early and wound up with a not completely baked through cake! The tart cranberries are such a nice contrast. The cranberries and the lemon make the cake bright. It's a great holiday breakfast! Who wants boring old cranberry sauce?
Cranberry Cream cheese Cake
Adapted from Confessions of a Foodie Bride
2 sticks unsalted butter, softened
8 oz cream cheese, room temp
2 1/2 cups sugar
3 tbsp lemon juice
1/4 tsp almond extract or princess bakery emulsion
1 tsp vanilla
2 1/2 cups cake flour
1 tsp salt
2 cups fresh or frozen cranberries, tossed with 1 Tbsp flour
Whipped cream, optional
Preheat oven to 350. Spray a bundt pan with baking spray, coating well.
Beat butter and cream cheese until combined. Add sugar and turn mixer to med-high and cream for 3 minutes. Add the eggs, one at a time until combined. Add lemon juice and zest, almond/princess extract, and vanilla and mix thoroughly. Turn mixer to low and add salt. Add the cake flour in two batches. Fold in the cranberries.
Spread batter evenly in the prepared pan. Bake 70 minutes, until the cake has browned and a skewer inserted in the center comes out with only moist crumbs attached. Let cool in pan for 10 minutes and then turn out onto a rack and cool completely. Cover tightly overnight and eat the next day.