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the inside of the cranberry sour cream bundt cake with glaze dropping down.

Cranberry Sour Cream Bundt Cake

Brooke Homec
Cranberry sour cream bundt cake is a moist and tender cake filled with tart fresh cranberries and a subtle taste of orange and cinnamon. Topped with a sweet orange glaze.
5 from 24 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 30 minutes
Total Time 1 hour 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 14
Calories 488 kcal

Ingredients
 

Bundt Cake:

  • 2 cups (400 g) granulated sugar
  • zest of an large orange
  • 1 cup (224 g) oil I used melted coconut oil
  • 1 teaspoon vanilla extract
  • 4 large eggs room temp
  • 1 cup (200 g) sour cream or greek yogurt room temp
  • ¼ cup (62 g) orange juice room temp
  • 1 teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2¾ cups (385 g) cake flour all-purpose can be used also
  • 1½ cups (150 g) cranberries

Glaze:

  • ¼ cup (56.75 g) melted butter
  • 2-3 tablespoon (2 tablespoon) orange juice
  • 2 cups (240 g) powdered sugar

Instructions
 

  • Preheat the oven to 325 F. Grease a 10 cup bundt pan with non-stick cooking spray. Set aside.
  • In a medium bowl zest the orange over the sugar. Rub together with your finger until the zest is aromatic and completely mixed into the sugar.
  • Add the oil, eggs, vanilla, sour cream, and orange juice to the sugar and zest and mix on medium speed for 2-3 minutes.
  • Add salt, baking powder, cinnamon and flour and mix til combined.
  • Fold cranberries into batter.
  • Pour batter into prepared bundt pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the cake has sat for about 15 minutes, transfer to a cooling rack to cool completely.
  • Mix together melted butter, orange juice and powdered sugar. Add more orange juice until you reach the desired consistency. Pour glaze over bundt cake.

Notes

And berries could be subbed in if you prefer.
This bundt cake can also be made into 2 loaf pans if preferred.

Nutrition

Calories: 488kcalCarbohydrates: 67gProtein: 5gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 68mgSodium: 288mgPotassium: 104mgFiber: 1gSugar: 47gVitamin A: 253IUVitamin C: 5mgCalcium: 73mgIron: 1mg
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