Homemade Cranberry Orange Bundt Cake with Glaze
For the Cake:
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of sour cream
1 cup of granulated sugar
3 large eggs
Zest of one orange (approximately 1 tablespoon)
Juice of one orange
1/2 cup of unsalted butter
2 tablespoons of granulated sugar (for pan)
1 1/2 cups of fresh cranberries
For the Glaze:
1 cup of powdered sugar
2 – 3 tablespoons of water, milk, or orange juice
- Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a bundt pan generously with cooking spray. Sprinkle the 2 tablespoons of granulated sugar evenly over the bottom of the pan. Sprinkle 1/4 cup of the fresh cranberries on top of the sugar. Set the prepared pan aside.
- Cream the Butter and Sugar: In a mixing bowl, cream together the butter and sugar until the sugar takes on a lemony hue, which should take approximately 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition.
- Add Orange Flavor: Incorporate the orange juice and zest into the mixture. Then add the sour cream.
- Combine Dry Ingredients: Once the wet ingredients are well combined, add the flour, salt, and baking powder. Mix until all the ingredients are fully integrated. Stir in the remaining 1 1/4 cups of fresh cranberries.
- Baking Time: Transfer the cake batter into the prepared bundt pan. Bake for 50 to 55 minutes or until a tester inserted into the cake comes out clean. Allow the cake to rest in the pan for 5 minutes after removing it from the oven. Then, carefully turn the cake onto a wire rack to cool.
- Prepare the Glaze: While the cake is cooling, prepare the glaze. In a separate bowl, mix the powdered sugar with 2 to 3 tablespoons of water, milk, or orange juice, adjusting the liquid amount to achieve your desired glaze consistency.
- Glaze the Cake: Once the cake has cooled sufficiently, drizzle the glaze over the top and sides of the cake.
- The cake may appear tall in the provided picture due to the use of a smaller bundt pan; a standard 8-cup bundt pan is recommended.
- The amount of flour listed is accurate and results in a delightful tart cranberry cake.
- When sprinkling sugar in the pan, ensure it’s distributed evenly to avoid sugar clumps.
- If you prefer a sweeter cake, consider substituting cranberries with Craisins (dried cranberries) for a milder tartness.