Description

A fresh-cranberry and orange-zest cake baked in a 10- to 12-cup Bundt pan and finished with orange glaze.

Ingredients

Scale

2 1/2 cups All-purpose flour for cake
1 tablespoon Additional all-purpose flour for berries
2 teaspoons Baking powder
1/2 teaspoon Fine salt
1 cup Unsalted butter, softened
1 1/2 cups Granulated sugar
4 whole Large eggs
1 cup Full-fat sour cream
2 teaspoons Orange zest, finely grated
1/3 cup Fresh orange juice for batter
1 teaspoon Vanilla extract
1 1/2 cups Fresh cranberries, rinsed and dried
1 cup Powdered sugar for glaze
2 tablespoons Fresh orange juice for glaze
1 tablespoon Additional softened butter for pan
1 tablespoon Additional all-purpose flour for pan

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Instructions

Heat oven to 350 F (175 C). Thoroughly coat every recess of a 10- to 12-cup Bundt pan with the additional tablespoon of butter, then dust with the additional tablespoon of pan flour, tapping out excess. Whisk 2 1/2 cups cake-batter flour, baking powder and salt. Toss dry cranberries with their separate tablespoon of flour.
Beat softened butter and sugar until lighter, then add eggs one at a time. Mix in sour cream, orange zest, 1/3 cup orange juice and vanilla. Fold in dry ingredients just until combined, then gently fold in the floured fresh cranberries.
Spread batter evenly in the prepared pan and tap gently to settle. Bake on a middle rack for an estimated 55 to 70 minutes, until a long skewer inserted into the thickest cake section comes out without wet batter. If the exposed surface browns early, tent loosely with foil.
Rest in the pan for an estimated 10 minutes, then invert onto a rack. If resistance is felt, do not tear the cake; test the release technique and pan preparation before publishing a guarantee. Cool completely, approximately 60 minutes.
Whisk powdered sugar with 2 tablespoons orange juice into a pourable glaze. Drizzle over the cool cake and let set approximately 15 minutes. Cut into 12 working portions and record actual height, crumb, fruit distribution and yield.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 85 minutes, included in the total.

Development estimate: up to 70 minutes in the oven, 10 minutes in the pan, approximately 60 minutes complete cooling and 15 minutes glaze setting; actual pan shape, oven and fruit change time.

Prep Time: 30 minutes
Chilling, resting or cooling: 85 minutes
Cook Time: 70 minutes

Nutrition

Serving Size: One twelfth of the glazed cake