Description
Moist orange-sour-cream Bundt cake with tart cranberries and vanilla glaze.
Ingredients
Scale
- 2 3/4 cups all-purpose flour, divided (330 g)
- 2 tsp baking powder (8 g)
- 1/2 tsp baking soda (3 g)
- 1/2 tsp fine salt (3 g)
- 1 3/4 cups granulated sugar (350 g)
- 2 tbsp finely grated orange zest
- 1 cup unsalted butter, softened (226 g)
- 4 large eggs, room temperature
- 1 cup full-fat sour cream (240 g)
- 1/2 cup fresh orange juice (120 ml)
- 2 tsp vanilla extract (10 ml)
- 2 cups fresh or frozen cranberries (200 g)
- 1 1/2 cups confectioners’ sugar (180 g)
- 2-3 tbsp whole milk or orange juice (30-45 ml)
- 1/2 tsp vanilla extract for glaze (2.5 ml)
Instructions
- Heat the oven to 350°F (177°C). Thoroughly grease and flour one 10-cup Bundt pan.
- Reserve 1 tablespoon flour. Whisk the remaining flour with baking powder, baking soda, and salt.
- Rub orange zest into sugar. Beat with butter until pale and fluffy, then add eggs one at a time.
- Mix sour cream, orange juice, and vanilla. Alternate this mixture with the dry ingredients.
- Toss cranberries with the reserved flour and fold them into the batter. Spoon into the pan and level.
- Bake 48-56 minutes, until a long tester carries tender crumbs. Cool in the pan 15 minutes, then invert.
- Whisk confectioners’ sugar, liquid, and vanilla into a slow-pouring glaze. Pour over the fully cooled cake.
Notes
Use frozen cranberries without thawing and grease every Bundt-pan ridge before filling.