Instructions
- Use a non-stick spray to coat the inside of the pan or bundt pans you may be using
- Melt 1/2 cup butter in the microwave just until liquid and slightly warmed. Mix in brown sugar. Place the mixture in the bottom of your pan or mini bundts. Sprinkle in half of the thawed cranberries.
- In the bowl of your mixer using a paddle attachment, cream the butter and cream cheese together. Place the sugar in the bowl of the mixture and continue to mix on medium speed until light and fluffy.
- In a separate bowl, place your all-purposed flour, orange zest and remaining dry ingredients. Set bowl aside.
- In another small bowl, mix in eggs, vanilla and juice of half an orange.
- With your mixer on low, mix in alternating amounts of the dry flour mixture and the egg mixture, allowing the eggs to become incorporated. Be careful not to over-mix.
- Once the cake batter is mixed, stop mixer and fold in the remaining thawed cranberries with a rubber spatula.
- Place your mixture directly over the topping into your pan or divide among smaller pans.
- Bake cake(s) at 350 degrees until a toothpick inserted comes out clean.
- Allow cakes to cool off. (TIP) Pans may still be slightly warm when you turn them onto a cake plate or cooling rack. Be mindful if you allow them to get completely cold, the brown sugar and butter mixture may make it difficult to take the cake out of the pan as it turns into a delicious gooey caramelized consistency that gets a bit sticky.
Notes
Once you un-mold the cakes, you can allow to finish cooling completely or enjoy a warm slice with your coffee or tea.