Description
A delightful bundt cake that combines tart cranberries with aromatic orange zest, perfect for holiday gatherings or cozy afternoons.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream (or Greek yogurt)
- 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 (frozen cranberries can be used)
- For the icing: 1 cup powdered sugar
- 2–3 tablespoons water, milk, or orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt pan with cooking spray.
- Sprinkle the 2 tablespoons of sugar on the bottom of the pan followed by 1/4 cup of cranberries.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add eggs one at a time, mixing well after each addition.
- Stir in the orange juice and zest, followed by the sour cream, ensuring everything is combined smoothly.
- In another bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
- Gently fold in the remaining 1 1/4 cups of cranberries.
- Pour the batter into the prepared Bundt pan and spread it evenly.
- Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 5 minutes before flipping it onto a wire rack to cool completely.
- For the icing, mix powdered sugar with enough liquid (water or juice) to achieve a pourable consistency. Drizzle the glaze over the cooled cake.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Cranberry, Orange, Bundt Cake, Holiday Dessert, Baking