Cranberry Orange Bundt Cake
User Reviews
5
Cranberry Orange Bundt Cake
Description
The Cranberry Orange Bundt Cake blends all-purpose flour with baking powder, baking soda, and salt, set aside before mixing into a wet batter of softened butter, granulated sugar, eggs, vanilla, fresh orange juice and zest, neutral oil, and sour cream. Fresh cranberries are folded in gently to provide tartness and texture.
After pouring the batter into a well-greased bundt pan, it’s baked until a toothpick comes out clean, yielding a golden crust and tender crumb. The cake is finished with an orange glaze made from powdered sugar and fresh orange juice or milk, which adds a glossy, slightly tangy sweetness that complements the cranberries.
This cake’s moist texture pairs well with coffee or tea, suitable for dessert or festive occasions where bright flavors and fruity bursts are appreciated.
Ingredients
For the cranberry orange bundt cake:
- 2 all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup unsalted butter softened
- 2 cups granulated sugar
- 4 egg large
- 2 teaspoons vanilla extract
- 1/3 cup orange juice fresh
- 1 tablespoon orange zest
- 1/4 cup neutral cooking oil generic cooking oil
- 1 cup sour cream
- 2 cups cranberries fresh
For the orange glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice fresh, or milk
Instructions
To make the cake:
- Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). Mix everything until just combined, making sure not to over mix the batter. Add in the cranberries and gently fold them into the batter.
- Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
- Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes. Slice and enjoy!
User Reviews
Overall Rating
5
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