Cranberry Orange Bundt Cake

 

I had a Costco size bag of cranberries sitting in my fridge that were leftover from a cancelled Thanksgiving and I needed to make something with them fast.  Fortuitously I happened upon Meringue Design's post for a Cranberry Orange Cake...bingo!  Rather than make the cake in a square pan I decided to bake it in a small bundt pan which I thought would be perfect to grace my holiday table.

The addition of sour cream in the cake makes the crumb really tender and I love the tart bursts of fresh cranberry.  To decorate my cake I gave it an ample dusting of powdered sugar and sugared cranberries.   Sugared cranberries couldn't be easier to make.  Simply take some freshly rinsed cranberries and dip them in egg white and then roll them in sugar.  Let the fruit dry completely and then place on top of the cake.

Cranberry Orange Bundt Cake

2 cups (10 ounces) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda

2/3 cup sour cream
1/3 cups orange juice
1 teaspoon vanilla extract

6 tablespoons soft butter
1 cup (7 ounces) sugar
Zest of one orange
1 egg
6 ounces fresh or frozen cranberries

Preheat oven to 350°. Thoroughly grease and flour a 6-cup bundt pan.

 

Combine flour, salt, baking powder and soda in medium bowl. Set aside.

In small bowl combine the sugar and zest. Rub the zest into the sugar with your fingers until fragrant. 

 

In a glass measuring cup or bowl whisk the sour cream, vanilla, and orange juice.

In stand mixer beat butter and ‘orange sugar’ until light and fluffy, 2-3 minutes . Add egg and beat another minute. Alternately add sour cream mixture and flour, usually in three alternating steps. Fold in cranberries.

Spread the thick batter into the prepared bundt pan.  Bake for 45-50 minutes or until toothpick poked in center comes out mostly clean.