Cranberry Orange Bundt Cake
Ingredients
The cake
-
3
cups
all-purpose flour
-
2 ½
teaspoons
baking powder
-
1 ½
teaspoons
salt
-
1 ½
cups
unsalted butter
-
1
cup
packed light or dark brown sugar
-
½
cup
granulated sugar
-
zest from 1
orange
-
5
large
eggs
-
½
cup
full-fat sour cream
-
2
teaspoons
pure vanilla extract
-
½
cup
milk
-
¼
cup
fresh orange juice
-
1 ¾
cups
fresh or frozen cranberries
Cinnamon swirl filling
-
¾
cup
packed light or dark brown sugar
-
2
teaspoons
ground cinnamon
Orange glaze
-
1 ½
cups
confectioners’ sugar
-
3-4
tablespoons
fresh orange juice
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- Whisk the flour, baking powder, and salt in a large bowl and set aside.
- Beat the butter, brown sugar, granulated sugar, and orange zest until creamed.
- Add the eggs, sour cream, and vanilla, and mix until combined.
- Combine the dry ingredients with the wet ingredients, adding milk and orange juice, and mix until smooth.
- Stir in the cranberries.
- Mix brown sugar and cinnamon for the filling in a small bowl.
- Pour half of the batter into the Bundt pan, sprinkle the filling, and cover with the remaining batter.
- Bake for 55-70 minutes until a toothpick comes out clean.
- Cool in the pan for 2 hours, then invert onto a wire rack.
- Whisk confectioners’ sugar and orange juice for the glaze, then drizzle over the cooled cake.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
16g
Total carbohydrates
50g
Total protein
4g
Sodium
300mg
Cholesterol
100mg
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