Cranberry Bundt Cake
If you are looking for A festive dessert to serve this holiday season, you are definitely in the right place! This Cranberry Bundt Cake has fresh cranberries with a sweet orange glaze that will be the hit of the party!
A bundt cakes is an impressive dessert that's really a lot easier to pull off than it looks. I love bundt cakes, because you don't have to be super precise in the decorating to make them look nice. As long as you butter and flour the bundt pan liberally, the cake will turn out flawless. Then you just pour the glaze over top and it always looks gorgeous! Easy peasy! Impressive dessert done!
The cake, itself, has a wonderful texture. It is fluffy and moist with a crisp outside, and a slightly sweet, buttery flavor that pairs beautifully with the tartness of the fresh cranberries. Finishing the cake with a sweet orange glaze adds a hint of citrus to round out all the flavors for a cake that makes you wish cranberries were in season all year long!
INGREDIENTS:
DIRECTIONS:
for full recipes please see : ohsweetbasil.com
A bundt cakes is an impressive dessert that's really a lot easier to pull off than it looks. I love bundt cakes, because you don't have to be super precise in the decorating to make them look nice. As long as you butter and flour the bundt pan liberally, the cake will turn out flawless. Then you just pour the glaze over top and it always looks gorgeous! Easy peasy! Impressive dessert done!
The cake, itself, has a wonderful texture. It is fluffy and moist with a crisp outside, and a slightly sweet, buttery flavor that pairs beautifully with the tartness of the fresh cranberries. Finishing the cake with a sweet orange glaze adds a hint of citrus to round out all the flavors for a cake that makes you wish cranberries were in season all year long!
INGREDIENTS:
- 2 tablespoons unsalted butter, softened (for greasing the pan)
- 1 tablespoon of all-purpose flour or more as needed to flour the pan
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 12 ounces fresh cranberries (1 bag)
- 1 tablespoon all-purpose flour
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 1/2 cup sour cream
- 1 cup confectioners’ sugar or more as needed
- 1/4 cup orange juice or more as needed
- pinch of kosher salt to taste
DIRECTIONS:
- Preheat the oven to 350°F and generously butter and flour a 9″ bundt pan.
- I recommend using 2 tablespoons unsalted butter that is softened to room temperature. Use your fingers to work the butter into the grooves of the pan. It’s important to make sure you coat every bit of the pan to ensure the cake releases nicely so it looks purty.
- Sprinkle with flour and distribute evenly throughout the pan. Discard any excess flour.
- Combine 2 1/2 cups all-purpose flour with 1 teaspoon baking powder and 3/4 teaspoon kosher salt.
- Whisk to mix well and set aside.
- Place 12 ounces fresh cranberries (1 bag) in a small bowl and pick through them to weed out any mushy ones.
- ....................................
for full recipes please see : ohsweetbasil.com