How To Make Cranberry Orange Bundt Cake
A deliciously moist cake with the perfect blend of tart cranberries and sweet orange.
Serves:
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup orange juice
- 1/2 cup fresh cranberries, chopped
- zest of 1 orange
Instructions
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Preheat oven to 350°F. Grease a bundt pan with non-stick cooking spray.
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In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
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In another bowl, cream together the butter and sugar until light and fluffy.
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Add the eggs one at a time, beating well after each addition.
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Stir in the vanilla extract, orange juice, and orange zest.
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Gradually add the flour mixture to the wet ingredients, mixing until just combined.
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Fold in the chopped cranberries.
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Pour the batter into the prepared bundt pan and smooth out the top.
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Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition
- Calories : 522kcal
- Total Fat : 24g
- Saturated Fat : 14g
- Cholesterol : 144mg
- Sodium : 556mg
- Total Carbohydrates : 71g
- Dietary Fiber : 2g
- Sugar : 44g
- Protein : 6g
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