Glazed Cranberry Orange Bundt Cake
Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic.
Servings: 12
Calories:
Equipment
- Bundt Pan (12 cup)
Ingredients
Cake
- 3 cups all-purpose flour 400g
- 2 cups granulated sugar
- 1 ½ cups softened unsalted butter room temperature
- 1 cup sour cream (full fat) room temperature
- ½ cup whole milk room temperature
- ¼ cup orange juice
- 2 tbsp orange zest
- 2 ½ tsp baking powder
- 2 tsp orange extract
- 1 tsp salt
- 5 large eggs room temperature
Cranberry Mixture
- 2 cups fresh or frozen cranberries do not thaw if using frozen
- 1 tbsp all-purpose flour
Glaze
- 1 ½ cups powdered sugar
- 3 tbsp orange juice
Instructions
Cake
- Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour .
- In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together. Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
- In a separate bowl; add in fresh cranberries and flour (1 tbsp) and mix until coated (using frozen cranberries: do not let them thaw).
- Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). Transfer the batter to the bundt pan.
- Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes before transferring the cake/baking rack to finish cooling.
Glaze
- In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more juice. Spread glaze over cooled cake.