Orange Cranberry Bundt Cake
Incredibly
soft and fluffy, flavored with orange juice and tart cranberries, a perfect
snack all year round!
Ingredients
Orange
Cranberry Bundt Cake:
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cp corn starch
- 1 and 2/3 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 4 large eggs-room temperature
- 2 ¼ cups all-purpose flour
- ¾ cup unsalted butter-softened at room temperature
- ¼ cup fresh orange juice
- 1 cup sour cream
- 3 cups fresh cranberries (if using frozen do not thaw)
- 2 ½ Tablespoons orange zest
Frosting:
- 1 teaspoon vanilla
- 4 oz. brick style-cream cheese
- ¼ cup unsalted butter-room temperature
- 1 ½ cups powdered sugar
- dash of salt
- 1–2 Tablespoons milk or more if needed
Garnish:
- 1 teaspoon orange zest
- 1 cup sparling cranberries
Instructions
First, preheat
the oven to 350 F and place the rack in the lower third.
Then, to
make the cake, first sift the flour, corn starch, baking powder, baking soda
and salt, then set aside.
In a large
bowl, mix the softened butter cream for 1 minute, then add the sugar and cream
together for another 4 to 5 minutes.
Then add the
eggs and vanilla and mix to combine. Add the zest and orange juice and mix to
combine.
First, add
half of the flour mixture and mix to combine. Add sour cream and mix well.
Finally, mix the rest of the flour mixture.
Using a
rubber spatula, fold the cranberries.
Generously
grease a 9 inch fluted log pan (10-12 cups volume) with an
AEROSOLER and set
aside. (read the instructions in the post How to prevent Bundt cakes from
sticking to the pan)
Roll out the
dough in the prepared pan. Make a few swings to distribute the dough evenly.
Bake for 45
to 60 minutes, or until the toothpick inserted in the cake comes out clean with
a few moist crumbs attached. The cooking time may vary depending on the type of
pan you are using.
Let the cake
cool for 10 minutes in the pan, then invert on a wire rack to cool completely.
Cheese
frosting cream:
Beat
together the softened butter, cream cheese, vanilla and a pinch of salt.
Gradually add the powdered sugar and 1-2 tablespoons of milk. If the frosting
is too thick, add more milk, if it is too thin, add more powdered sugar.
Using a
spoon, spread the frosting over the cooled cake.
Garnish with
sparkling or dried cranberries and sprinkle with orange zest on top. Happy
Cooking Time.
