Description
A delightful bundt cake featuring tart cranberries and zesty oranges, perfect for cozy gatherings and festive occasions.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- Zest of one orange (about 1 tablespoon)
- Juice of one orange
- ½ cup unsalted butter, softened
- 2 tablespoons sugar (for the pan)
- 1 ½ cups fresh cranberries
- For the icing:
- 1 cup powdered sugar
- 2–3 tablespoons water, milk, or orange juice
Instructions
- Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it with cooking spray and sprinkling 2 tablespoons of sugar on the bottom. Add ¼ cup of cranberries.
- In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and lemony, about 4-5 minutes.
- Incorporate the eggs, one at a time, mixing well after each.
- Stir in the orange juice and zest, then the sour cream.
- Add the flour, salt, and baking powder gradually until just combined.
- Fold in the remaining 1 ¼ cups of cranberries.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a tester comes out clean.
- Let the cake rest in the pan for 5 minutes then invert onto a wire rack to cool completely.
- For the icing, whisk powdered sugar with sufficient liquid until pourable, then drizzle over the cooled cake.
Notes
For extra moisture, ensure butter is softened. Enhance icing flavor with orange zest.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Cranberry, Orange, Bundt Cake, Holiday Dessert, Festive Baking