Homemade Cranberry Bundt Cake
A delightful bundt cake combining tart cranberries and sweet, moist cake, perfect for any occasion.
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Provides structure and stability.
- 1 cup Granulated sugar Adds sweetness and moisture.
- 1 teaspoon Baking powder Acts as a leavening agent.
- 1/2 teaspoon Salt Enhances sweetness and balances flavors.
Wet Ingredients
- 1/2 cup Unsalted butter Adds richness and moisture.
- 2 large Eggs Binds ingredients and adds moisture.
- 1/2 cup Milk Brings batter together.
Add-ins
- 2 cups Fresh cranberries Provides tart flavor and juicy texture.
- 1 zest Orange zest Adds citrus aroma and flavor.
- 1/4 cup Powdered sugar For dusting on top of the cooled cake.
Instructions
- Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing it with butter or non-stick spray.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, mixing until just combined.
- Fold in the fresh cranberries and orange zest gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Notes
For variations, consider adding nuts, spices, or using dried cranberries for a sweeter cake.