Cranberry Orange Bundt Cake
This exquisite and tempting Cranberry Orange Bundt cake is easy to prepare, fruity, tasty, and moist. No sooner will it become a must in many of your celebrations!
Ingredients
- 3 cups flour
- 1 tablespoon baking powder
- 1½ cups water
- 1 cup white sugar
- 1 cup brown sugar
- 4 eggs room temperature
- ½ cup sour cream room temperature
- 1 cup orange juice
- ½ cup half and half
- 1 teaspoon orange blossom
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 tablespoon orange zest
- 2 cups cranberry
For the Orange Glaze
- ¼ cup powdered sugar
- 1-2 tablespoons orange juice
Instructions
- Mix flour, baking powder, and salt in a bowl and set aside.
- In a bowl, add room temperature butter and both sugars.
- Mix on medium speed until well-incorporated and creamy.
- Add eggs, orange zest, orange blossom and vanilla. Mix them until combined.
- Add the room temperature sour cream, orange juice, and half and half. Mix just until incorporated, but don’t want overmix.
- Chop the cranberries and toss them in the 2 tablespoons of flour, and then fold into the batter using a wooden spoon.
- Add to a well-sprayed Bundt pan.
- Bake at 350℉ for 55-65 minutes or until a toothpick comes out clean. Check every few minutes after 55 minutes.
For the Orange Glaze
- Whip the ingredients in a bowl until you obtain a consistency that can be sprinkled.
- If it becomes too thin, you can add more powdered sugar to thicken it back up.
- Add one teaspoon of orange zest.
Notes
- For better results, try to choose the fruit of the season for baking. Nothing beats the taste of fresh fruit.
- Roll the cranberries in flour so they won’t sink when they are battered.
- Leave some of the fruit to the end to decorate the top of your cake.
- Gently fold in cranberries to prevent them from sinking to the bottom of the cake. This ensures each slice is adorned with a luscious fruity touch.
- When grating the orange zest, be careful not to scrape the bitter white pith. This zest adds a burst of fresh citrus flavor without the bitterness.
- Sift the flour and baking powder together for an evenly distributed, airy texture. Combine the butter and sugars until creamy since room temperature butter yields a velvety batter.
- You can surely fix the consistency of your glaze by adding more powdered sugar or juice.
Nutrition
Calories: 292kcalCarbohydrates: 68gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 318mgPotassium: 115mgFiber: 1gSugar: 39gVitamin A: 153IUVitamin C: 16mgCalcium: 146mgIron: 2mg
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