Description
A moist and flavorful bundt cake with the perfect balance of tart cranberries and sweet orange zest.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup sour cream
- 1 tbsp orange zest
- 1/4 cup orange juice
- 1 1/2 cups fresh cranberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream, orange zest, and juice.
- Gradually add dry ingredients to wet ingredients until just combined.
- Fold in chopped cranberries.
- Pour batter into the prepared pan and bake for 45-50 minutes.
- Cool in pan for 10 minutes, then invert onto a wire rack.
Notes
- For extra flavor, add 1/2 tsp vanilla extract.
- Dust with powdered sugar before serving if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American