Easy Christmas Cranberry Bundt Cake With Sour Cream
User Reviews
5.0
93 reviews
Excellent
-
Prep Time
12 mins
-
Cook Time
2 hrs 12 mins
-
Total Time
2 hrs 32 mins
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Servings
12 servings
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Calories
423 kcal
Easy Christmas Cranberry Bundt Cake With Sour Cream
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Tender and moist, tart and sweet, this easy Christmas cranberry bundt cake with sour cream is my very favorite Christmas cake. With just 12 minutes of prep time and a few basic pantry ingredients, you'll have this delicious holiday cake finished, and topped with it's simple glaze, in no time!
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Ingredients
- 2 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup butter softened
- ¾ cup brown sugar
- ¾ cup white sugar
- 3 eggs
- ½ teaspoon vanilla
- zest from one orange
- 1 cup sour cream
- ½ cup whole milk
- 2 cups cranberries can use fresh or frozen
Icing
- 1 cup powdered sugar
- 1 Tablespoon butter
- 2 Tablespoons orange juice
Instructions
- Grease and flour a 12 cup bundt pan and preheat oven to 325º.
- In a small mixing bowl, combine flour, baking powder, and salt, and set aside
- In a large bowl, cream butter and sugar together until light. Beat in eggs, vanilla, and orange zest until mixed, then add and beat in sour cream.
- Beat in half the flour mixture, then add milk and beat until incorporated. Add remaining flour, and beat until smooth. Fold in cranberries.
- Spoon into the bundt pan, and spread smooth. Bake in preheated oven for 80 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool 5 minutes. Loosen cake from the sides of pan (I use a butter knife or icing spatula to slide between the cake and pan all around) Turn onto a wire rack to cool.
- When cake is cool, whisk icing ingredients together. You want the icing to be thick, but pourable so that it drips down the sides a bit, but doesn’t run off the top. So add a bit more powdered sugar, or juice as needed to reach the desired consistency and drizzle over cake.
Notes
- If you're using frozen cranberries, it’s best not to let them thaw before mixing into the batter, to prevent them from bursting and bleeding juice into your batter. This can thin your batter. But do be aware that frozen cranberries can stiffen your batter. It’s not a big deal - just stiffer to spread out into the pan.
Nutrition Information
Show Details
Calories
423kcal
(21%)
Carbohydrates
62g
(21%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
86mg
(29%)
Sodium
262mg
(11%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
38g
(76%)
Vitamin A
595IU
(12%)
Vitamin C
4mg
(4%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 62g | 21% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 86mg | 29% |
| Sodium | 262mg | 11% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 595IU | 12% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
93 reviews
Excellent
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