- 5 ounces frozen cranberries
- 6 tablespoons cranberry juice cocktail, divided
- 1 cup plus 6 tbsp. granulated sugar, divided
- Cooking-oil spray
- 1/2 cup butter, at room temperature
- 5 ounces cream cheese, at room temperature, divided
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup flour
- 1/2 teaspoon baking powder
- 1 cup powdered sugar
- 1 vanilla bean pod
- calories 303
- caloriesfromfat 39 %
- protein 3.5 g
- fat 13 g
- satfat 7.5 g
- carbohydrate 44 g
- fiber 0.8 g
- sodium 180 mg
- cholesterol 86 mg
How to Make It
Bring cranberries, 3 tbsp. juice, and 1/4 cup granulated sugar to a boil in a small saucepan. Reduce heat; simmer mixture, stirring often, until most of berries pop, about 4 minutes. Let cool 5 minutes. Stir in remaining 3 tbsp. juice and purée in a food processor. Let cool completely.
Preheat oven to 350°. Coat mini Bundt pan with cooking spray.
Beat butter, 3 oz. cream cheese, and 1 cup plus 2 tbsp. granulated sugar in a bowl with a mixer on medium speed until smooth. Scrape down sides; add eggs, vanilla extract, and salt. Beat on medium until blended, scraping down bowl as needed.
Whisk together flour and baking powder in a medium bowl. Gradually add flour mixture to batter and beat on low speed just until blended.
Fill each Bundt cup with 2 tbsp. batter. Dot each with 1/2 tbsp. cranberry sauce, then dollop 1 tbsp. batter on top of sauce, leaving some of it exposed. With a toothpick, swirl sauce and batter together.
Bake cakes until a toothpick inserted in thickest part comes out clean, about 18 minutes. Let cool 10 minutes. Invert cakes from pan, using a small spatula if necessary to loosen them. Trim cake edges if you like.
Beat remaining 2 oz. cream cheese in a bowl with a mixer until smooth. Add powdered sugar. Slit vanilla bean pod lengthwise and gently scrape out seeds with a small spoon into cream cheese mixture. Add 5 tsp. water and beat until smooth and creamy. Drizzle over slightly warm cakes.
Note: Nutritional analysis is per cake.