Description
A delightful dessert combining sweet-tart cranberries and bright citrus flavors, perfect for holiday gatherings.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- Zest of one orange (about 1 tablespoon)
- Juice of one orange
- 1/2 cup unsalted butter, softened
- 2 tablespoons sugar (for the pan)
- 1 1/2 cups fresh cranberries
- 1 cup powdered sugar (for icing)
- 2–3 tablespoons water, milk, or orange juice (for icing)
Instructions
- Preheat the oven to 350°F (175°C). Generously spray a bundt pan with cooking spray and sprinkle 2 tablespoons of sugar and 1/4 cup cranberries at the bottom.
- Cream together the softened butter and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one by one, mixing until just incorporated after each addition.
- Mix in the orange zest, orange juice, and sour cream until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients.
- Fold in the remaining cranberries gently.
- Pour the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick comes out clean.
- After baking, let the cake cool in the pan for 5 minutes, then carefully transfer to a wire rack.
- For the icing, mix the powdered sugar with 2-3 tablespoons of your choice of liquid until smooth. Drizzle over the cooled cake.
Notes
Store leftovers in an airtight container. Cake can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg