Cranberry Buttermilk Bundt Cake
Servings: 16
Calories: 319kcal
A moist and delicious bundt cake made especially for Christmas. This Cranberry Buttermilk Bundt Cake is a spin on the classic Kentucky Butter Cake. Prepared with fresh cranberries, orange zest, and orange extract, this cake is kept soft and moist because it's made with buttermilk - each slice is perfection!
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Ingredients
Cake Ingredients:
- 1 cup butter, room temperature
- 2 cups sugar
- 4 large lightly whisked eggs, room temperature
- 1 tablespoon orange extract
- 3 cups all-purpose flour, plus 1 tablespoon
- 1 tablespoon orange zest
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 1/2 cups fresh cranberries
- 2 tablespoons confectioner's sugar
Instructions
- Preheat your oven to 350 degrees F. Grease and flour a 10-cup bundt pan and set aside.
- In a small mixing bowl, combine the cranberries with the 1 tablespoon of flour and set aside.
- In a large bowl, add all other ingredients and use a spatula to combine well. Be sure to fold the ingredients into one another and to scrape the sides of the bowl.
- Add in the flour-coated cranberries and fold into the batter.
- Transfer the batter to the prepared bundt pan.
- Bake for 65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to rest in the bundt pan for 15 minutes before turning it out onto a wire cooling rack to finish cooling.
- Once the cake is fully cooled, dust the top with the confectioner's sugar. You may serve the cake immediately or transfer the cake to a cake stand with a domed lid and keep at room temperature for up to 3 days.
Nutrition
Calories: 319kcal | Carbohydrates: 46g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 305mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 454IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg