Banana Cranberry Bunt Cake


For the Filling

6 ounces cranberries

1/2 cup water

1/2 cup sugar

2 teaspoons orange zest

8 ounces cream cheese softened

For the Cake

2 1/4 cups flour

1 1/4 teaspoons baking powder

1 1/4 teaspoons baking soda

1 teaspoon fine sea salt

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs large

2 bananas mashed

1 cup plain yogurt

1 tablespoon vanilla

1/2 cup pecans, chopped

For the Topping

4 ounces white chocolate, melted

1/4 cup dried cranberries

1/4 cup pecans, chopped

Preheat oven to 350 and spray with nonstick cooking spray the inside of a bunt pan.

Boil water and sugar in a saucepan. Add orange zest and cranberries and boil again.

Reduce heat to a low boil and cook 10 minutes, the resulting sauce should thicken.

Remove from heat and pore into a bowl and allow to cool.

When cool enough, add 2 tablespoons of sauce to cream cheese and blend until smooth. Set aside.

Sift together flour, baking powder, baking soda and salt. Set aside.

Using a mixer, beat butter and sugar until fluffy on medium high speed, for 3 minutes.

Add eggs, one at a time, vanilla, yogurt and bananas until combined.

Gradually add flour mixture to banana and butter mixture, then beat to combine.

Pour out 1/4 cup batter and set aside for filling.

Pour out 1 cup batter (to top cream cheese layer) and spoon the rest into the pan.

In the bowl with cranberry cream cheese, stir in 1/4 cup batter until smooth.

Spoon cranberry cream cheese filling over batter in pan and gently smooth.

Top with drained cranberries and spread 1 cup batter evenly on top of the filling.

Tap pan to get rid of air bubbles.

Bake for 60-65 minutes or until toothpick inserted comes out clean.

Cool on wire rack for 1 hour.

Invert cake onto serving platter and cool to room temperature.

Top with melted chocolate drizzled over and chopped dried cranberries and pecans.
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