Holiday Cranberry Bundt Cake with Orange Glaze

Cake

  • 2 sticks of soft unsalted butter (1 cup)
  • 2 cups sugar
  • ¼ cup orange zest
  • 4 eggs
  • 1 teaspoon vanilla
  • ⅓ cup sour cream
  • ⅓ cup orange juice
  • 2 cups Cup4Cup gluten free flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 bags of cranberries + 2 tablespoons gluten free flour

Orange Glaze

  • 1 cup confectionary sugar
  • ⅓ cup orange juice
  1. Pre-heat the oven to 350 degrees. Grease the bundt pan with butter and sprinkle with flour.
  2. Take your orange zest and toss it with the sugar. Cream the butter and orange zest sugar mixture on medium to high speed for about a minute.
  3. Add the vanilla extract and each egg one by one. Mix on medium speed for about 30-45 seconds.
  4. Add the sour cream and orange juice and mix on medium to high speed for 30 seconds.
  5. In another bowl, toss together the gluten free flour, baking powder and salt. Add in increments to the wet mixture. Mix on medium speed until everything is well incorporated.
  6. In the same bowl the flour was in, add the cranberries. Toss with 2 tablespoons of gluten free flour. This helps the cranberries stay afloat and not sink in the pan when they’re baking.
  7. Lastly, fold in the cranberries with a spatula. Mix enough so the cranberries are evenly distributed.
  8. Pour the batter into the bundt can and bake for about 55-60 minutes. If it’s starts to get too dark on top (golden brown is fine, but you don’t want burnt) then turn the temperature down to 325 degrees. Once done, take out and let cool completely before removing from pan.
  9. For the glaze, whisk together the orange juice and confectionary sugar. Drizzle it over the cooled cake, and sprinkle with extra confectionary sugar.