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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake: Cozy Holiday Flavor Awaits

This Cranberry Orange Bundt Cake brings cozy holiday flavor to your table with a delightful blend of tart cranberries and zesty oranges.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour substitute with gluten-free flour for a variation
  • 1 cup Granulated Sugar reduce by 1/4 cup for a less sweet cake
  • 2 teaspoons Baking Powder ensure it's fresh for best results
  • 1 pinch Salt adjust to taste
  • 1 cup Sour Cream substitute with plain yogurt or applesauce if needed
  • 2 large Eggs ensure they are room temperature
  • 1 teaspoon Vanilla Extract can be omitted if not on hand
  • 2 large Fresh Oranges (juice and zest) lemon juice can be used as an alternative
  • 1 to 1.5 cups Fresh Cranberries dust with flour if using frozen

Equipment

  • Bundt pan
  • Mixing bowls
  • Hand mixer
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or cooking spray.
  2. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
  3. In a separate bowl, combine 1 cup of granulated sugar and 2 large eggs. Beat together until pale and fluffy, about 2 minutes. Then add 1 cup of sour cream, 1 teaspoon of vanilla extract, and the zest and juice of 2 fresh oranges.
  4. Gradually pour the dry ingredient mixture into the wet mixture, stirring gently with a spatula until just combined.
  5. Gently fold in 1 to 1.5 cups of fresh cranberries.
  6. Pour the batter into the prepared Bundt pan and bake for approximately 55 minutes.
  7. Let the cake cool for about 10 minutes in the pan before inverting it onto a wire rack.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure your eggs and sour cream are at room temperature for a smooth batter. Leftovers can be wrapped and frozen for later enjoyment.

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