Ingredients:
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- zest of one orange – about 1 tablespoon
- juice of an orange
- 1/2 cup butter
- 2 tablespoons sugar
- 1 1/2 cups fresh cranberries
FOR THE ICING:
- 1 cup powdered sugar
- 2 – 3 tablespoons water, milk or orange juice
PREPARATION:
- Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar on the bottom of the pan. Sprinkle 1/4 cup of the cranberries on the bottom of the pan. Set aside.
- Cream together butter and sugar until sugar turn a lemon color, about 4 – 5 minutes. Add eggs one at a time and mix in until incorporated.
- Add the orange juice and zest. Add the sour cream.
- When incorporated add the flour, salt and baking powder. When this is all mixed together stir in the remaining 1 1/4 cups cranberries.
- Bake for 50 – 55 minutes until a tester comes out clean. Let pan set for 5 minutes after you take the cake out of the oven. Turn over cake unto a wire rack to cool. Mix up your glaze ingredients and spread on top and sides of cake.
Notes
- I have remade this cake now 2 times because of all the comments I am getting and I want to be sure the results are the same for you as they are for me. The cake in the picture I used a smaller bundt pan which is why it looks so tall, mine is about 8 cups. The cake will rise to the top of it. It will also fall slightly as it cools. The amount is also enough to make it in a bread pan.
- The flour amount is correct. This makes a delicious cake with a tart cranberry cake.
- Sprinkle the sugar lightly around the pan, do not let a bunch of sugar be in one spot. Think of it like adding flour to a cake pan for releasing the cake.
- If the tartness of the cranberries is not your thing use Crasins instead for a sweeter cake.
Enjoy !
