Adapted from “Oh, Sweet Basil” blog.
I was looking for a good recipe to use fresh cranberries and this recipe inspired me. It looked very festive. I made some changes to adapt it to my taste. Since I didn’t have sour cream I substitute it for 3/4 cup of whole milk. I also reduced the amount of sugar in half and didn’t make the orange glaze. Instead, I added to the batter orange and lemon zest. It turned out great and everyone enjoyed it.
- Butter for greasing the pan
- 1 tablespoon of all-purpose flour or more as needed to flour the pan
- 2 1/2 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 12 ounces fresh cranberries
- 2 sticks unsalted butter, room temperature
- 1 cups sugar
- Zest of 1 orange
- Zest 1 lemon
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 3/4 cup milk, room temperature
- powder sugar for decoration
Preheat the oven to 350°F and generously butter and flour a 9″ bundt pan.
Whisk 2 1/2 cups all-purpose flour with 1 teaspoon baking powder and 3/4 teaspoon kosher salt.
Whisk to mix well and set aside.
Take 1 tablespoon of the flour mixture to to coat the cranberries. This prevents them to sink to the bottom of the pan.
Set aside until ready to use.
Cream the butter with the sugar until light and fluffy.
Add eggs one at a time, mixing after each addition until combined.
Mix in half the flour mixture until combined and add milk and mix well. Mix in the vanilla and zests.
Add in the remaining flour mixture until just combined and scrape down the sides of the bowl to ensure all flour is mixed in.
Gently fold cranberries into the batter.
Spoon the batter into the prepared pan and smooth to even out.
Bake on the center rack of the preheated oven for one hour or until the top springs back when pressed gently or a cake tester inserted comes out clean.
Remove from oven and allow to cool in pan for 15 minutes.
Carefully run a flat edge, such as a butter knife, around the edge of the pan to loosen and also around the center hole.
Place a cooling rack over top of the cake pan and carefully flip the cake pan over so the cake slides out onto the cooling rack. The cake pan will be hot, so be sure to protect your hands.
Allow cake to cool completely.
Decorate with powdered sugar on top.