Cranberry Bundt Cake
Dec 27, 2023 22:50:12 GMT -5
Post by maybetoday on Dec 27, 2023 22:50:12 GMT -5
CRANBERRY BUNDT CAKE
yield 12 TO 16 SERVINGS
prep time 25 MINUTES
cook time 50 MINUTES
INGREDIENTS
FOR THE CAKE:
3 cups (360g) all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
zest of 1 medium orange (about 4 teaspoons)
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs
juice of 1/2 medium orange (about 2 tablespoons)
1 cup (226g) sour cream
1 cup cranberries
FOR THE GLAZE:
1 cup (110g) confectioners’ sugar, sifted
1 to 2 tablespoons milk
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease and flour a 12-cup Bundt pan. (Or use a cooking spray with flour, like Baker's Joy or Pam Baking.)
Whisk together the flour, baking powder, baking soda, salt, and zest. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the orange juice.
Add the flour in 3 portions, alternating with 2 portions of the sour cream, mixing just until combined. Gently stir in the cranberries.
Transfer the batter to the prepared pan and spread evenly.
Bake 50 to 55 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners’ sugar and about a tablespoon of milk. Stir to combine. Add more milk, a little at a time, until the glaze is the desired pouring consistency.
Spoon the glaze over the cake, allowing some of the glaze to drip down the sides.
link
yield 12 TO 16 SERVINGS
prep time 25 MINUTES
cook time 50 MINUTES
INGREDIENTS
FOR THE CAKE:
3 cups (360g) all-purpose flour
1 & 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
zest of 1 medium orange (about 4 teaspoons)
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs
juice of 1/2 medium orange (about 2 tablespoons)
1 cup (226g) sour cream
1 cup cranberries
FOR THE GLAZE:
1 cup (110g) confectioners’ sugar, sifted
1 to 2 tablespoons milk
INSTRUCTIONS
TO MAKE THE CAKE:
Preheat oven to 350°F. Generously grease and flour a 12-cup Bundt pan. (Or use a cooking spray with flour, like Baker's Joy or Pam Baking.)
Whisk together the flour, baking powder, baking soda, salt, and zest. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the orange juice.
Add the flour in 3 portions, alternating with 2 portions of the sour cream, mixing just until combined. Gently stir in the cranberries.
Transfer the batter to the prepared pan and spread evenly.
Bake 50 to 55 minutes, or until the edges are browned and a pick inserted into the center comes out clean.
Cool the cake in the pan on a wire rack for 20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
TO MAKE THE GLAZE:
Combine the confectioners’ sugar and about a tablespoon of milk. Stir to combine. Add more milk, a little at a time, until the glaze is the desired pouring consistency.
Spoon the glaze over the cake, allowing some of the glaze to drip down the sides.
link
