INGREDIENTS
Servings: 10
Fresh cranberries
1 1/2 cup
Unsalted butter
3/4 cup, softened to room temperature
Sugar 
1 cup
Large eggs 
3
Vanilla extract 
1 tsp
Sour cream 
1 cup
All-purpose flour 
3 cups
Baking soda 
1 tsp
Salt 
1/2 tsp
Baking powder 
1 tsp
Ground cinnamon 
1/2 tsp
White chocolate chips 
1 cup
Heavy cream 
1/4 cup
Cranberry Cake
Prep:
20 m
Cook:
50 m
Ready in:
70 m
DIRECTIONS
  1. Preheat oven to 350° F (180° C/Gas mark 4). Prepare a 10-inch bundt pan by greasing and flouring it.
  2. Combine softened butter and sugar. Whip until fluffy with a hand mixer. Add eggs. Mix until the mixture is smooth. Add vanilla extract and sour cream. Mix well. Add all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Mix until just combined. Then, fold in the berries. Place the mixture into the bundt pan.
  3. Bake in the preheated oven for 50 minutes. Allow the cranberry cake to cool on a wire rack for about 20 minutes. Then, invert onto a cooling rack. 
  4. Place white chocolate in a heatproof bowl. Pour heavy cream into a saucepan and heat it over medium. When bubbles appear around the edges, remove from heat. Pour over the chocolate, whisking until smooth. Pour the ganache over the cake. Allow to set for 10 minutes. Serve and enjoy!
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