Cranberry Rosemary Bundt Cake

CAKE INGREDIENTS

• 1 cup of unsalted butter at room temperature

• 2 cups of granulated sugar

• 1 tsp vanilla extract

• 4 eggs

• 1/2 cup sour cream or greek yogurt

• 2 1/2 cups flour (plus 1 tbsp)

• 1 tsp kosher salt

• 1 tsp baking soda

• 8-12 oz fresh cranberries (1 bag)

• 1 Tbsp fresh rosemary, minced

ICING INGREDIENTS

• 2-3 Tbsp milk

• 1/2 tsp vanilla

• 1 cup powdered sugar

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and sugar a 9 inch bundt pan. Make sure every nook and cranny is greased or it will stick to the pan.

2. In medium bowl, stir cranberries in 1 Tbsp flour. Pick out any mushy berries.

3. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

4. Using a hand or standing mixer, combine butter and granulated sugar in a large bowl.

5. Add 1 egg at a time and mix.

6. Add vanilla

7. Mix in half of four mixture and sour cream/yogurt. Scrape down sides of the bowl.

8. Mix in remaining four mixture and rosemary.

9. Fold in cranberries.

10. Spoon mixture into bundt pan and smooth out with a spatula. Batter is very thick.

11. Place pan in oven and bake for 50-55 minutes or until a toothpick comes out clean. Don’t open oven door to check on the cake for at least 45 minutes into the baking process or cake will fall.

12. Remove from oven and let cool for 15 minutes before flipping the cake over and shaking the cake out of the pan onto a cooling rack. You may need to loosen the edges with a knife.

13. Cool completely.

14. Whisk together milk, vanilla and powdered sugar in bowl until smooth. Add milk depending on the thickness you like the icing. I like mine pretty thick for this cake.

15. Pour icing over cake and let harden before serving.

This is great for holiday brunches and bake sales!