Easy Christmas Cranberry Bundt Cake With Sour Cream
User Reviews
5
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Prep Time
12 mins
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Cook Time
2 hrs 20 mins
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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
Description
The Easy Christmas Cranberry Bundt Cake combines all-purpose flour with baking powder and salt, creamed butter, a mix of brown and white sugars, eggs, vanilla, and freshly grated orange zest to create a rich batter. Sour cream and whole milk provide moisture and tenderness. Fresh or frozen cranberries are gently folded into the batter, contributing bursts of tartness that complement the cake's sweetness. Baking in a greased and floured bundt pan ensures an even, golden crust and a moist crumb inside.
After baking and cooling slightly, the cake is removed from the pan to cool completely before glazing. The icing, made from powdered sugar, butter, and orange juice, adds a lightly tangy sweetness and luster without overwhelming the cake. The texture is moist with slightly tart bits from the cranberries and a soft crumb from sour cream’s tenderizing effect.
Ideal for holiday gatherings or winter desserts, this bundt cake pairs well with coffee or tea and can be prepared a day in advance. Using frozen cranberries straight from the freezer avoids color bleeding and excessive moisture in the batter, though expect a slightly thicker batter consistency.
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 egg
- ½ teaspoon vanilla
- orange zest from one
- 1 cup sour cream
- ½ cup milk whole
- 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
- When using frozen cranberries, add them directly to the batter without thawing to prevent color bleeding and thinning of the batter.
- Frozen cranberries may stiffen the batter, making it thicker and a bit harder to spread in the pan.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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