Description
Signature cranberry orange bundt cake blends sweet citrus with tart cranberry notes. Moist crumb and delicate glaze invite you to savor winter’s most elegant dessert.
Ingredients
Scale
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 4 large eggs
- 2 ½ cups (315 g) all-purpose flour
- 2 cups (200 g) fresh or frozen cranberries
- 1 cup (240 g) sour cream or Greek yogurt
- ½ cup (120 ml) fresh orange juice
- 1 tbsp orange zest (from ½ oranges)
- 1 tsp vanilla extract
- 2 tsps baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tbsps all-purpose flour (to coat cranberries)
- 1 cup (120 g) powdered sugar
- 2–3 tbsps fresh orange juice
- ½ tsp orange zest (optional)
Instructions
- Pan Preparation: Thoroughly coat the bundt pan with butter and flour, ensuring comprehensive coverage to prevent cake adherence and facilitate easy release.
- Dry Ingredient Fusion: Combine flour, baking powder, and salt through precise sifting, creating a homogeneous dry mixture that guarantees a smooth cake texture.
- Butter-Sugar Transformation: Whip butter and sugar until the mixture becomes ethereally light, pale, and voluminous, incorporating essential air for a tender crumb structure.
- Egg Integration: Methodically blend eggs into the butter mixture, achieving a seamless, emulsified base that provides rich moisture and stability.
- Flavor Infusion: Incorporate orange zest and vanilla extract, allowing citrus and aromatic notes to permeate the batter and elevate the overall flavor complexity.
- Batter Composition: Gently alternate adding dry ingredients and sour cream, maintaining a delicate mixing technique to preserve the cake’s airy structure and prevent gluten development.
- Cranberry Distribution: Delicately fold fresh cranberries throughout the batter, ensuring uniform spread without compromising the fruit’s integrity.
- Baking Procedure: Transfer batter into the prepared bundt pan, leveling the surface for consistent baking, and place in a preheated oven until a wooden skewer emerges clean.
- Cooling and Finishing: Rest the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely before adorning with a vibrant orange-infused glaze made by whisking powdered sugar and fresh orange juice until silky smooth.
Notes
- Prevent Cranberry Sinking: Toss fresh cranberries in a light coating of flour before folding into the batter to prevent them from sinking to the bottom during baking.
- Master Bundt Pan Preparation: Use a pastry brush to ensure every crevice of the bundt pan is thoroughly coated with butter and flour, guaranteeing a clean release and perfect cake shape.
- Avoid Overmixing Batter: Mix dry and wet ingredients just until combined to maintain the cake’s tender, light texture and prevent developing tough gluten strands.
- Customize Cranberry Intensity: Adjust cranberry quantity based on personal preference, keeping in mind that too many berries can impact the cake’s structural integrity and baking time.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 389
- Sugar: 42 g
- Sodium: 165 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 93 mg