Cranberry Bunt Cake with Cream Cheese Swirl

Back in 2012, I shared the recipe for my Thanksgiving Leftover Make Over: Cranberry Muffins.  I hope you’ve been able to give them a try.  But to be honest, I’ve made them for so many years after Thanksgiving that this year I had to go in a different direction.  Sort of.

I had made a raw cranberry relish for Thanksgiving this year (2014) and had a surplus of it on hand.  Not that it wasn’t good mind you, I just had been overzealous and made WAY too much of it.  So I had to use it up before it began to ferment. (:

“Cranberry Bunt Cake with Cream Cheese Swirl” was my way of using the raw relish and not making the usual muffin.  So I hope you enjoy!

Actually, this kind of goes without saying but this is a Whole Grain recipe!

Bunt Cake Feature PhotoCranberry Bunt Cake with Cream Cheese Swirl

Preheat Oven to 350.  Grease and lightly flour Bunt Cake pan.

Cake Ingredients:

  • 1/2 Stick Butter
  • 1/4 Cup Coconut Oil
  • 1/2 Cup Sugar or Evaporated Cane Crystals
  • 1/2 Cup Packed Light Brown Sugar
  • 3 Eggs
  • 1 tsp Vanilla Extract
  • 2 Cups Freshly Milled *All Purpose Flour or **Cake Flour
  • 2 tsp Aluminum Free Baking Powder
  • 1/2 tsp Sea Salt

*Mill All Purpose Flour (50% hard white wheat & 50% soft white wheat) in your Wondermill or Wondermill Jr. Deluxe

**Cake Flour would be 100% Soft White Wheat

Cranberry Cream Cheese Filling Ingredients:

  • 8 oz (1 pkg) Softened Cream Cheese
  • 1/4 Cup Powdered Sugar
  • 1 Egg
  • 1/4 tsp Almond Extract
  • 1/2 Cup Cranberry Relish of your choice

I like to make the filling first because it has no rising agent so it can ‘sit’ without affecting the outcome better than the cake batter could.  So…

Cranberry Cream Cheese Filling Instructions:

  1. In the WonderMix with the whips or with a hand mixer combine soft cream cheese and powdered sugar until smooth and fluffy.  Then while still beating add egg and almond extract.
  2. Turn of the beaters and using a spatula fold in your cranberry relish until mixture is blended evenly.  Set aside to use in  construction of middle layer of Cranberry Bunt Cake.

blog-Header-WonderMixCake Instructions:

  1. In a large bowl, cream together the Butter and Coconut Oil until well blended and smooth.
  2. Add sugars 1/4 Cup at a time and blend well each time before adding the next 1/4 cup.
  3. Add eggs one at a time blending each egg well before adding next egg.
  4. Add Vanilla and blend until smooth.
  5. Sift together Flour, Baking Powder and Sea Salt into a separate bowl.
  6. Beat into butter/sugar mixture until well blended.Bunt Cake Mix
  7. Optional (I did) add up to 1/4 Cup of  Cranberry Relish to the batter at this time.
  8. In a greased and lightly floured bunt cake pan place about 1/3 of the batter to fill the bottom.
  9. Now layer in all of the Cranberry Cream Cheese Filling that was previously made and set aside.
  10. Top with remaining Cake Batter.Bunt Cake Layer
  11. After final layer of cake batter has been finished. Use a wooden skewer or butter knife and run it down into the batter, drawing out in ‘stripes’ from the center tube out to the edges (this helps to lift the swirl up through the whole cake)  Look closely pictured below:Bunt Cake Last Layer
  12. Bake in center of preheated oven 45-55 minute until cake tester (aka: a toothpick) comes out clean from center.

blog-Header-WonderMixAllow to cool, well as long as you can allow yourself to wait.  Ideally up to 30 minutes.

Keep under glass dome, lock and key, armed guard, whatever it takes to keep it around to enjoy.

I say this because just a short 20 minutes after this photo was taken, half of my Cranberry Bunt Cake with Cream Cheese Swirl prototype was GONE! **gasp**

Bunt and Slice 2Have fun making this and playing with healthy whole grains!

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Best Blessings!

Donna Miller




About Donna Miller

Donna Miller is a believer and follower of The Risen Messiah, the wife of 30 years to the love of her life Joseph, and the mother of three, amazing home-school graduates. She’s now been further blessed, as her family has grown with the additions of a daughter-in-law and a new son-in-law.

The Millers are the owners of Millers Grain House, the founders of PREPARE Magazine and the Organizers of the WNC Preparedness Group in Asheville, NC.

Donna is the hostess of the three popular internet radio podcasts: “Surviving on Shoestrings”, “The Back to Basics Kitchen” and “Your Preparation Station” found on Blog Talk Radio, Stitcher and iTunes. She also hosts a popular YouTube Channel that she hopes will help encourage others to enJOY playing with healthy food and saving money.

Donna is a sought-after speaker and trainer, a published author and a freelance writer for multiple blog and recipe sites. She teaches local classes & ladies retreats and also travels to teach hands-on lost skills to others.

Donna’s deepest desire through all of these endeavors is that God be Glorified as she shares. Her mission is to help “prepare you and your kitchen with tools, tips, skills and encouragement.”

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