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Amazing 1 Zesty Cranberry Orange Cake

cranberry orange cake
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Bake this incredibly moist Cranberry Orange Bundt Cake, perfect for holidays or any day you need a bright, zesty treat. The tart cranberries pair perfectly with fresh orange flavor, topped with a simple sweet glaze.

Ingredients

  • All-purpose flour: 2 1/2 cups
  • Baking powder: 1 teaspoon
  • Baking soda: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Unsalted butter (softened): 1 cup
  • Granulated sugar: 1 3/4 cups
  • Large eggs: 4
  • Orange zest: 2 tablespoons (from about 2 oranges)
  • Fresh orange juice: 1/2 cup
  • Sour cream or plain Greek yogurt: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen cranberries (do not thaw if frozen): 1 1/2 cups
  • Powdered sugar (for glaze): 1 1/2 cups
  • Additional orange juice (for glaze): 3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Mix in the orange zest, orange juice, sour cream, and vanilla extract until just combined. Scrape down the sides of the bowl as needed.
  6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  7. Gently fold in the cranberries using a spatula.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes.
  11. Invert the cake onto the wire rack and allow it to cool completely.
  12. To make the glaze, whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more juice, a teaspoon at a time, if you need a thinner consistency.
  13. Drizzle the glaze over the cooled cake before serving.

Notes

  • If using frozen cranberries, do not thaw them first. Toss them lightly in a tablespoon of flour before folding them into the batter to help prevent sinking.
  • Using fresh orange zest provides the best, brightest flavor for this cake.
  • This cake tastes even better the next day once the flavors have fully settled.
  • If you do not have sour cream, plain Greek yogurt works as a direct substitute for moisture.

Nutrition

Find it online: https://savoryskies.com/cranberry-orange-cake-bundt-recipe/