Indulge in a slice of this moist and tangy orange cranberry bundt cake. Bursting with fresh citrus flavors and juicy cranberries, this cake is a delightful treat for any occasion. Perfectly balanced with a hint of sweetness, it is sure to impress your family and friends. Plus, it's easy to make and can be enjoyed any time of the day. Try this recipe and savor the irresistible combination of orange and cranberry flavors!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest
- 1/2 cup freshly squeezed orange juice
- 1/2 cup buttermilk
- 1 1/2 cups fresh cranberries
Directions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the orange zest, orange juice, and buttermilk to the butter mixture. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth. Avoid overmixing.
- Gently fold in the fresh cranberries.
- Pour the batter into the prepared bundt pan and spread it evenly.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Once cooled, dust the cake with powdered sugar or glaze with a citrus icing if desired.
- Slice and serve the delicious orange cranberry bundt cake!
