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Cranberry Orange Bundt Cake

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This Cranberry Orange Bundt Cake bursts with citrus flavor and tart cranberries, finished with an orange glaze that’s perfect for holidays or brunch.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 2 3/4 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sour cream
  • 1/2 cup orange juice
  • Zest of 1 orange
  • 1 1/2 cups fresh or frozen cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. Cream butter and sugar until fluffy. Add eggs one at a time.
  3. Mix in sour cream, orange juice, and zest.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Add dry ingredients to wet mixture, mix just until combined.
  6. Fold in cranberries, then pour batter into the pan.
  7. Bake for 50–60 minutes, or until a toothpick comes out clean.
  8. Cool in pan 10 minutes, then invert onto a rack to cool fully.

Notes

  • Dust cranberries with flour to prevent sinking.
  • Top with orange glaze for extra sweetness.
  • Can be frozen and thawed later.

Nutrition

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