Description
This delicious Cranberry Orange Bundt Cake is perfect for any occasion, combining tart cranberries with a hint of citrus.
Ingredients
Scale
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons orange zest (about 2 oranges)
- 1/2 cup vegetable oil
- 2 cups fresh cranberries
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Grease and flour a 9″ bundt cake pan and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a separate large bowl, whisk together sour cream, sugar, eggs, orange zest, and oil.
- Add the flour mixture to the egg mixture, stirring until combined.
- Fold in the cranberries very gently, then pour cake batter into the prepared bundt cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Meanwhile, in a large bowl, whisk together the powdered sugar, orange juice, and vanilla extract to make the glaze, adding a bit more orange juice or powdered sugar if necessary to reach your desired consistency.
- Once the cake is baked, remove from the oven and let the cake cool for about 5 minutes, then put a plate or serving dish on the top of the bundt cake pan and flip the cake onto the serving plate.
- Drizzle the glaze over the cake and let it cool completely before slicing.
- Serve with a dollop of whipped cream. Enjoy!
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For best results, use fresh cranberries instead of frozen.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg