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Cranberry Orange Bundt Cake (With To-Die-For Orange Cream Cheese Frosting!)
Servings 12 Servings
Ingredients
- 2¼ cups all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1½ cups unsalted butter, at room temperature
- 1¼ cups granulated sugar
- 1 tablespoon orange zest (about 2 oranges)
- 2 large eggs
- ¼ cup freshly squeezed orange juice
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2½ cups fresh cranberries
Orange Cream Cheese Frosting
- 4 ounces full-fat cream cheese, at room temperature
- ¼ cup unsalted butter, at room temperature
- 1 teaspoon orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 cup powdered sugar
Instructions
Prepare Cake
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Preheat oven to 350°F and set aside a greased 9.5-inch bundt pan.
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In a medium bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and baking soda. Reserve one tablespoon of the mixture to toss the cranberries with later, and set both aside.
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In a large bowl, beat butter, sugar, and orange zest on medium speed until light and fluffy, about 5 minutes. Add eggs, orange juice, and vanilla, one at a time, mixing completely after each addition.
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Reduce speed to low and add flour mixture and buttermilk alternately, mixing until just combined. Do not overmix.
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Toss cranberries in reserved flour, and gently fold them into the batter.
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Transfer batter to prepared pan and bake until a toothpick inserted near the center comes out clean, about 45 to 50 minutes. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Prepare Frosting
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In a large bowl, whisk cream cheese, butter, and orange zest on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and whisk in orange juice. Add powdered sugar and mix until smooth. Pour frosting over cooled cake and garnish as desired.