Cranberry Bundt Cake with Sour Cream
Cranberry Bundt Cake with Sour Cream is the perfect holiday dessert. It is moist, packed with fresh cranberries, and topped with an orange glaze!
Ingredients
- 1 cup maple syrup
- 1 cup light olive oil
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- ¼ cup fresh orange juice (room temperature)
- Zest of one large orange
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 ¾ cups white whole wheat flour
- 2 cups cranberries
- 1 teaspoon white whole wheat flour (for cranberries)
Glaze (optional) and Topping:
- 1 ½ cup powdered sugar
- 3 tablespoons freshly squeezed orange juice (or to reach desired consistency)
- 1 teaspoon orange zest
- 1 cup fresh cranberries or sugared cranberries
Instructions
- Preheat the oven to 325 F. Grease a 10 or 12 cup bundt pan with non-stick cooking spray. Set aside.
- In a small bowl, toss the cranberries with 1 teaspoon of flour. Set aside.
- In a large bowl, combine the oil, eggs, vanilla, maple syrup, sour cream, orange juice, and orange zest and beat together with a hand-held blender on medium speed for 2-3 minutes.
- Then, in another bowl, combine salt, baking powder, cinnamon and flour. Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well 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.
- Glaze: mix together orange juice, orange zest and powdered sugar. If needed, add more orange juice or powdered sugar until you reach the desired consistency. Pour glaze over bundt cake.