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Cranberry Bundt Cake with Sour Cream garnished with fresh cranberries and powdered sugar

Cranberry Bundt Cake with Sour Cream

This delightful Cranberry Bundt Cake features a moist, buttery crumb with tart cranberries and a hint of citrus, enhanced by luscious sour cream.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 8 oz unsalted butter (softened) Rich and creamy, this butter will provide the cake with a wonderfully moist texture.
  • 1 cup granulated sugar Sweetens the batter while helping the cake rise.
  • 3/4 cup light brown sugar Adds warmth and depth of flavor with its molasses undertones.
  • 1 cup sour cream Brings moisture and a subtle tang to the cake.
  • 1/2 tsp sea salt Balances the sweetness and enhances the overall flavor.
  • 2 tbs orange juice Brightens the cake and complements the cranberries beautifully.
  • 1 tsp pure vanilla extract Adds a fragrant note, rounding out the flavors.
  • 3 large eggs Provide structure and richness to the batter.
  • 2 3/4 cups flour Creates a delightful crumb.
  • 1 1/2 tsp baking powder Helps the cake rise to perfection.
  • 2 cups fresh cranberries Provide bursts of flavor throughout the cake.
  • 2 tbs confectionery sugar Used to coat the cranberries, preventing them from sinking in the batter.
For the icing
  • 3 tbs sour cream Adds creaminess to the sweet drizzle.
  • 2 tbs orange juice Enhances the flavor of the icing.
  • 16 pieces fresh cranberries For decorating the cake.
  • Icing left in sides bowl Adds additional sweetness to the presentation.
Optional decorations
  • Dried unsweetened coconut or sugar To sprinkle over the cake for a snowy effect.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare your Bundt pan by greasing and flouring it to prevent sticking.
  2. In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until light and fluffy.
  3. Mix in the sour cream until well combined.
  4. In another bowl, whisk together the sea salt, orange juice, and vanilla extract. Add the eggs and beat until fully combined, then mix this egg mixture into the butter-sugar blend.
  5. Sift the flour and baking powder together in a separate bowl and gradually add to the batter until smooth.
  6. Coarsely chop the fresh cranberries and toss with 1/4 cup of flour and the confectionery sugar to coat.
  7. Gently fold the floured cranberries into the batter.
  8. Scoop the batter into the prepared Bundt pan and smooth the top.
Baking
  1. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool in the pan for a few minutes before flipping it onto a cooling rack to cool completely.
Icing and Decorating
  1. In a medium bowl, whisk together sour cream, confectionery sugar, and orange juice until smooth.
  2. Spoon half of the icing over the cooled cake, allowing it to drizzle down the sides. Wait a few minutes, then spoon on the remaining icing.
  3. Toss the reserved fresh cranberries in the remaining icing and use them to decorate the top. Sprinkle with dried coconut or sugar if desired.

Notes

Ensure ingredients are at room temperature for smoother mixing. Avoid overmixing the flour to maintain a tender crumb.