Cranberry Orange Sour Cream Holiday Bundt

Serves: 12

Ingredients:

Bundt Cake
12 tablespoons unsalted butter, softened
1½ cups sugar
3 eggs
1¼ cups Humboldt sour cream
1 tablespoon pure vanilla extract
½ teaspoon almond extract
Zest of 1 orange
2¼ cups flour
3 tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1½ cups fresh cranberries
Nonstick baking spray

Icing
2 cups powdered sugar
1 tablespoon fresh orange juice and zest
1-2 tablespoons Humboldt whole milk

Directions:

Heat oven to 350 °F. Spray a 12-cup bundt pan with nonstick baking spray.

In a stand mixer or large bowl, mix together softened butter, sugar, and eggs, mixing until well-blended and very light and fluffy. Add sour cream and vanilla, almond extract, and orange zest. Mix just until combined.

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and baking soda. Slowly add flour mixture to egg mixture, mixing just until mixed. Fold in cranberries.

Pour batter into prepared bundt pan.

Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

Cool for 10 minutes, then invert onto a cooling rack or serving plate. Allow to sit until cake is cool to the touch before serving.

In a small bowl, whisk together powdered sugar and milk. Drizzle icing over cooled cake.

Decorate as desired.

To create sugared cranberries for garnish, place a cooling rack over a baking sheet. Place 2 cups fresh cranberries in a gallon-sized ziploc bag. Drizzle with 2 Tbsp egg whites, toss to coat. Transfer to cooling rack. Sprinkle with sugar until coated. Allow to sit overnight until sugar is hardened.

Make Ahead Tips: Bake this bundt the day before for best results!