Description
A warm and festive bundt cake featuring the delightful combination of cranberries and orange, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- Zest of one orange (about 1 tablespoon)
- Juice of one orange
- 1/2 cup unsalted butter, softened
- 2 tablespoons sugar (for sprinkling)
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar (for icing)
- 2 – 3 tablespoons water, milk, or orange juice (for icing)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a bundt pan with cooking spray properly.
- Sprinkle 2 tablespoons of sugar evenly over the bottom of the pan, then add half of the cranberries (1/4 cup) on top.
- Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour in the freshly squeezed orange juice and add the zest, mixing well.
- Fold in the sour cream until everything is fully combined.
- Gradually add the flour, salt, and baking powder to the wet ingredients, mixing gently until just combined.
- Fold in the remaining 1 1/4 cups of fresh cranberries into the batter.
- Pour the batter into the prepared bundt pan, smoothing the top out evenly.
- Bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 5 minutes before inverting onto a wire rack to cool completely.
- Combine the powdered sugar with water, milk, or orange juice until smooth, then drizzle over the cooled cake.
Notes
For a nutty addition, fold in 1/2 cup of chopped walnuts or pecans. Store leftovers covered for 1-2 days at room temperature or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 105mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg