Cranberry Orange Bundt Cake
Looking for a moist, flavorful Cranberry Orange Bundt Cake to impress your guests? This tried-and-true recipe gets rave reviews! Easy step-by-step instructions await!
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 large orange room temperature
- 1 tablespoon vanilla extract
- ¾ cup buttermilk room temperature
- ¼ cup sour cream room temperature
- 2 ¾ cups all-purpose flour + 2 tablespoons
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups fresh cranberries
For the Icing
- 1 ¼ cup powdered sugar sifted
- 1 large orange zested
- ¼ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
For the Cake
- Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Cream together the butter, sugar, and the zest of one orange until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.
- In a separate bowl whisk together the buttermilk, sour cream and ¼ cup of fresh orange juice. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Now toss the cranberries with 2 tablespoons of flour then fold them into the cake batter. Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes them invert it onto a cooling rack. Allow to cool completely before icing.
For the Icing
- In a small bowl whisk together the powdered sugar, zest of 1 orange, vanilla extract and milk. Now drizzle over the cake. Enjoy!