why make this recipe
Cranberry Orange Bundt Cake is a delightful dessert that perfectly balances sweet and tart flavors. The combination of fresh cranberries and zesty orange creates a refreshing experience for your taste buds. This cake is not just tasty, but it also looks beautiful when served, making it a great choice for gatherings and celebrations. Plus, it’s quite simple to make, which is always a bonus!
how to make Cranberry Orange Bundt Cake
Ingredients:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- Zest of one orange (about 1 tablespoon)
- Juice of an orange
- 1/2 cup butter
- 2 tablespoons sugar (for the pan)
- 1 1/2 cups fresh cranberries
- For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons water, milk, or orange juice
Directions:
- Preheat your oven to 350 degrees Fahrenheit. Spray a bundt pan with cooking spray.
- Sprinkle the 2 tablespoons of sugar on the bottom of the pan and add 1/4 cup of cranberries. Set this aside.
- In a mixing bowl, cream together butter and sugar until the mixture turns a light lemon color, which should take about 4 to 5 minutes.
- Add the eggs one at a time into the mixture, mixing well after each addition.
- Stir in the orange juice and zest, followed by the sour cream.
- Gradually add the flour, salt, and baking powder. Mix until everything is well combined, and then fold in the remaining 1 1/4 cups of cranberries.
- Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, or until a tester comes out clean.
- Let the cake rest in the pan for 5 minutes after removing it from the oven. Then, carefully turn it over onto a wire rack to cool completely.
- While the cake cools, mix the icing ingredients and spread it on the top and sides of the cake.
how to serve Cranberry Orange Bundt Cake
This cake is excellent when served at room temperature. You can slice it and serve it as a dessert after a meal or enjoy it with a cup of tea or coffee for a lovely afternoon snack. It also makes a great gift for friends and family during special occasions.
how to store Cranberry Orange Bundt Cake
To store the Cranberry Orange Bundt Cake, wrap it in plastic wrap or aluminum foil and keep it in the refrigerator. It will stay fresh for about a week. If you want to keep it longer, you can freeze it, wrapped well, for up to three months. Just make sure to thaw it in the fridge before serving.
tips to make Cranberry Orange Bundt Cake
- Make sure your butter is soft before creaming it with the sugar for a smoother texture.
- Incorporate the cranberries gently into the batter to avoid bruising them.
- If you like a little extra sweetness, drizzle more icing on top after the cake has cooled completely.
variation
You can add chopped nuts, such as walnuts or pecans, for a crunchy texture. Additionally, try using dried cranberries instead of fresh if they are not available.
FAQs
Can I use frozen cranberries instead of fresh ones?
Yes, you can use frozen cranberries. Just don’t thaw them before adding them to the batter.What if I don’t have sour cream?
You can substitute sour cream with plain yogurt or buttermilk for a similar texture and flavor.Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly in the refrigerator until you’re ready to serve.