|1||cup||butter (room temperature)|
|2.5||cup||all purpose flour|
Grease & flour a 10″ bundt pan.
Mix flour with nutmeg, salt & baking powder and set aside for later.
Put butter in the stand mixer bowl and use paddle attachment. Add half of the sugar and mix until butter become airy and fluffy. Then add the cream cheese and rest of sugar and continue to mix until cream cheese and completely incorporated with butter mixture and volume has doubled. (remember stop the mixer and scrap down the side at least a couple times).
Add 1/4 cup of flour to fresh cranberries. Toss to make sure cranberries is well coated
Break the egg into mixing cup and add in the vanilla extract. Lightly whisk the egg & vanilla then gradually add egg to cream cheese & butter mixture. Add slowly at first (a couple teaspoon), then pour in steady slow stream. Avoid over mixing because you will lost volume if you over beat the eggs.
Stop mixer and finish the rest of the mixing by hand. Dump all flour in at once and fold the flour into batter. Add in the cranberry and mix until it is eventually distributed.
Baking at 350F for 45 to 55 minutes or until golden brown.