Cranberry Orange Sour Cream Holiday Bundt
Drizzled with sweet orange glaze and bursting with a bounty of sugared cranberries, this delightful bake-ahead bundt cake will make a welcome addition to any upcoming holiday gathering.
Ingredients
Bundt Cake
- 12 tablespoons Crystal unsalted butter, softened
- 1½ cups sugar
- 3 eggs
- 1¼ cups Crystal sour cream
- 1 tablespoon pure vanilla extract
- ½ teaspoon almond extract
- Zest of 1 orange
- 2¼ cups flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups fresh cranberries
- Nonstick baking spray
Icing
- 2 cups powdered sugar
- 1 tablespoon fresh orange juice and zest
- 1-2 tablespoons Crystal whole milk
Products used
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Sour Cream
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Whole Milk
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Unsalted Butter
Directions
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Step 1
Heat oven to 350 °F. Spray a 12-cup bundt pan with nonstick baking spray.
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Step 2
In a stand mixer or large bowl, mix together softened butter, sugar, and eggs, mixing until well-blended and very light and fluffy. Add sour cream and vanilla, almond extract, and orange zest. Mix just until combined.
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Step 3
In a large bowl, whisk together flour, cornstarch, salt, and baking soda. Slowly add flour mixture to egg mixture, mixing just until mixed. Fold in cranberries.
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Step 4
Pour batter into prepared bundt pan.
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Step 5
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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Step 6
Cool for 10 minutes, then invert onto a cooling rack or serving plate. Allow to sit until cake is cool to the touch before serving. -
Step 7
In a small bowl, whisk together powdered sugar and milk. Drizzle icing over cooled cake. -
Step 8
Decorate as desired.
To create sugared cranberries for garnish, place a cooling rack over a baking sheet. Place 2 cups fresh cranberries in a gallon-sized ziploc bag. Drizzle with 2 Tbsp egg whites, toss to coat. Transfer to cooling rack. Sprinkle with sugar until coated. Allow to sit overnight until sugar is hardened.
Make Ahead Tips: Bake this bundt the day before for best results!
