Description
A delightful bundt cake with sweet and tangy cranberries and zesty orange that creates family memories.
Ingredients
- 1 1/2 cups 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 bottom of the pan)
- 1 1/2 cups fresh cranberries
- For the icing:
- 1 cup powdered sugar
- 2 to 3 tablespoons water, milk, or orange juice
Instructions
- Preheat your oven to 350 degrees.
- Spray a bundt pan with cooking spray.
- Sprinkle the 2 tablespoons of sugar on the bottom of the pan.
- Add 1/4 cup of the fresh cranberries to the bottom of the pan and set aside.
- In a mixing bowl, cream together the softened butter and sugar until pale lemon color, about 4 to 5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Pour in the orange juice and add the orange zest.
- Stir in the sour cream until creamy and thick.
- In another bowl, whisk together the flour, salt, and baking powder, then gradually add to the wet ingredients.
- Fold in the remaining 1 1/4 cups of fresh cranberries.
- Pour the batter into the prepared bundt pan, smoothing out the top.
- Bake for 50 to 55 minutes, or until a tester comes out clean.
- Let the cake sit for 5 minutes, then turn out onto a wire rack to cool.
- Mix icing ingredients until smooth and drizzle over the cooled cake.
Notes
For best results, use fresh cranberries and ensure ingredients are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American