Description
A moist and flavorful bundt cake with the perfect balance of tart cranberries and sweet orange. The zesty glaze adds a refreshing finish.
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 unsalted butter, softened
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup fresh orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 1/2 cups fresh cranberries
- For the glaze: 1 cup powdered sugar, 2 tbsp orange juice, 1 tsp orange zest
Instructions
- Preheat oven to 350°F. Grease a bundt pan.
- Whisk flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cream butter until smooth. Add eggs one at a time.
- Mix in sour cream, orange juice, zest, and vanilla.
- Gradually add dry ingredients, mixing until just combined.
- Fold in cranberries.
- Pour batter into the pan and bake for 45-50 minutes.
- Cool for 10 minutes, then invert onto a rack.
- Whisk glaze ingredients and drizzle over the cooled cake.
Notes
- Use fresh cranberries for the best texture.
- Do not overmix the batter.
- Let the cake cool slightly before glazing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Keywords: cranberry orange bundt cake, holiday dessert, citrus glaze