Description
A delightful bundt cake featuring a vibrant combination of tart cranberries and zesty oranges, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 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
- For the Icing: 1 cup powdered sugar
- 2 – 3 tablespoons water, milk, or orange juice
Instructions
- Preheat your oven to 350°F. Spray a bundt pan with cooking spray and sprinkle 2 tablespoons of sugar along with half of the cranberries on the bottom.
- Cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the orange juice and zest, then mix in the sour cream until nicely blended.
- Gradually add in the flour, salt, and baking powder, mixing until just combined.
- Fold in the remaining cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-55 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 5 minutes before inverting it onto a wire rack.
- Mix powdered sugar with water, milk, or orange juice for icing, then drizzle over the cooled cake.
Notes
The cake improves in flavor over time and can be stored wrapped at room temperature or in the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 14g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 70mg