You will need a mini Bundt pan with 12 cups, each holding 6 tbsp.; we like Wilton's mini fluted tube pan ($12; walmart.com). You'll have leftover berry sauce, which you can use to spread on a turkey sandwich or add to a smoothie.
5 ounces frozen cranberries
6 tablespoons cranberry juice cocktail, divided
1 cup plus 6 tbsp. granulated sugar, divided
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
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.
These are sweet (but not too sweet), moist and tangy with cranberry goodness! I loved the vanilla bean icing. These were quite impressive. I made all four varieties of mini-cakes featured in Sunset Magazine and packaged them in tins for presentation to my clients. They loved them!
Hi Laurel. The recipe actually makes 12 mini bundt cakes. If your pans hold one cup of batter, you should be able to get by with just filling them slightly less to get the full twelve. To get 18, you would just need to 1 1/2 times the recipe, which would be about 4 1/2 eggs, not 24. Hope this helps!
Actually I haven't made the recipe yet--I'm looking for someone who has. My mini bundt pan makes six cakes that and each cup holds 1 cup of batter. I was going to make this recipe to give out as gifts and then realized it calls for 3 eggs per batch, so making 18 cakes in my pan would take 24 eggs. Wow--really? Is this correct? Has anyone tried this recipe yet? It looks delicious--please post your results!
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