Cranberry Orange Bundt Cake
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- Zest of one orange (about 1 tablespoon)
- Juice of one orange
- 1/2 cup butter, softened
- 2 tablespoons sugar (for the pan)
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar (for the icing)
- 2–3 tablespoons of water, milk, or orange juice (for the icing)
Instructions
- Preheat your oven to 350°F and prep a bundt pan by spraying it with cooking spray. Sprinkle 2 tablespoons of sugar evenly on the bottom of the pan, followed by 1/4 cup of fresh cranberries.
- Cream together the softened butter and sugar until light lemon color, about 4-5 minutes.
- Add eggs one at a time, mixing well after each addition until fully incorporated.
- Stir in the orange juice and zest, followed by the sour cream until blended.
- In a separate bowl, mix the flour, salt, and baking powder together. Gradually add this dry mixture to the wet ingredients until just combined. Fold in the remaining 1 1/4 cups of cranberries.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 5 minutes before inverting onto a wire rack.
- Prepare the icing by mixing powdered sugar with 2-3 tablespoons of water, milk, or orange juice until a drizzle consistency is reached. Spread the glaze over the cooled cake and let it set before serving.
Find it online: https://www.receipster.com/moist-cranberry-orange-bundt-cake/