Cranberry Orange Bundt Cake

Ingredients

• 1 cup unsalted butter, softened (227 g)
• 1½ cups sugar (300 g)
• 3 large eggs (150 g)
• 1 tablespoon orange zest (6 g)
• 2 teaspoons vanilla (10 g)
• 2½ cups all-purpose flour (313 g)
• 2 teaspoons baking powder (8 g)
• ½ teaspoon kosher salt (3 g)
• ½ cup whole milk (120 g)
• 1½ cups cranberries, fresh or frozen (150 g)
• 1 cup confectioners' sugar (120 g)
• 2 tablespoons orange juice (30 g)
• 1 teaspoon orange zest (2 g)

Instructions

1. Heat and grease. Heat the oven to 350°F with a rack centered. Grease and flour a 10- to 12-cup Bundt pan thoroughly, reaching every ridge, then tap out excess flour. Set the pan beside the mixer.
2. Combine dry ingredients. Whisk flour, baking powder, and salt in a medium bowl for 30 seconds, until evenly blended and lump-free. Keep it nearby for alternating additions. Use a balloon whisk to break up any packed flour fully.
3. Cream butter and sugar. Beat butter and sugar on medium for 3 minutes, scraping the bowl once, until pale and fluffy. Beat in eggs one at a time, then mix in vanilla and orange zest.
4. Alternate and fold. Add one-third flour mixture on low, then half milk. Repeat, ending with flour, and stop while pale streaks remain. Fold with a spatula until smooth, then gently fold in cranberries.
5. Bake and cool. Spoon batter into prepared pan and smooth top. Bake 48 to 55 minutes, until a tester near center emerges with a few moist crumbs. Cool in pan 15 minutes, then invert onto rack.
6. Glaze and serve. Cool cake completely. Whisk confectioners’ sugar, orange juice, and remaining zest until thick but flowing. Put cake over parchment, spoon glaze around crown, and let it drip down sides before slicing.

Notes

• Cool cake in pan 15 minutes before turning out. Less time makes it fragile; longer cooling can encourage sticking in grooves.
• Use frozen cranberries directly from freezer. For dried cranberries, use 1 cup, chop large pieces, and fold gently for neat slices.
• Glaze should fall from a spoon in a thick ribbon. If stiff, add juice by drops; if thin, whisk in more confectioners’ sugar.

Nutrition Facts