Cranberry Bundt Cake
I bought a bag of fresh cranberries just before Thanksgiving and made two batches of cranberry orange scones that were to die for. Happily, there were enough cranberries left to crank out another holiday recipe. I had to decide whether I should make my tried and true cranberry-orange nut loaf or perhaps something new. New won out.
Whenever I see that a recipe calls for both butter and sour cream, I know that the cake is going to be moist and tender. That was definitely the case here. I love that it’s pretty and festive and uses seasonal fresh cranberries. The zest of an orange always complements cranberries and is the perfect pairing. A confectioners’ glaze tempers the tartness of the cranberries, and all together the cake is just downright delicious.
If you haven’t figured it out by now, I have a wicked sweet tooth. Hubby and I start every morning with a cup of coffee and a little something sweet like a biscotti, muffin, scone, or a piece of coffee cake. We consider it a special treat and don’t go for seconds. Later in the morning, we’ll have a traditional breakfast of some sort.
So, if you come for a visit this holiday season, be prepared to eat a piece of this wonderful cake or something equally delicious!
Cranberry Bundt Cake
Ingredients for the Cake
- 3 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- Zest of 1 medium orange (about 4 teaspoons)
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 large eggs
- juice of 1/2 medium orange (about 2 tbl.)
- 1 cup sour cream
- 1 cup cranberries
Ingredients for the Glaze
- 1 cup confectioners’ sugar, sifted
- 1 to 2 tbl. milk
Directions for the Cake
Preheat oven to 350° F. Generously grease and flour a 12-cup Bundt pan. (Or use a cooking spray with flour, like Baker’s Joy or Pam Baking.)
Whisk together the flour, baking powder, baking soda, salt, and zest. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the orange juice.
Add the flour in 3 portions, alternating with 2 portions of the sour cream, mixing just until combined. Gently stir in the cranberries.
Transfer the batter to the prepared pan and spread evenly.
Bake 50 to 55 minutes, or until the edges are browned and a toothpick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Directions for the Glaze
Combine the confectioners’ sugar and about a tablespoon of milk. Stir to combine. Add more milk, a little at a time, until the glaze is the desired pouring consistency.
Spoon the glaze over the cake, allowing some of the glaze to drip down the sides.
Source: A recipe from Bake or Break