Description
A moist and flavorful bundt cake combining tart cranberries and zesty orange, topped with a sweet glaze for a perfect balance of flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen cranberries
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- For the glaze: 1 cup powdered sugar, 2 tbsp orange juice, 1 tsp orange zest
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add cranberries to the dry mix and toss to coat.
- In another bowl, beat butter, eggs, sour cream, orange juice, orange zest, and vanilla.
- Gradually mix dry ingredients into the wet until just combined.
- Pour batter into the prepared pan and bake for 45-50 minutes.
- Let the cake cool for 10 minutes, then invert onto a wire rack.
- For the glaze, whisk powdered sugar, orange juice, and zest. Drizzle over cooled cake.
Notes
- Use room-temperature ingredients for best results.
- If using frozen cranberries, do not thaw before adding.
- Store covered at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cranberry orange bundt cake, zesty glaze, moist cake, holiday dessert