Cranberry Bundt Cake That’ll Impress Everyone

Von Natasha's Kitchen · 75 Min.

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Zubereitung

1. Preheat the oven to 350°F with the rack in the centre. Generously grease and flour a bundt pan, tapping out the excess flour.
2. In a large bowl, beat the eggs and sugar on high speed for 3 minutes, until pale.
3. Add the olive oil, then the melted butter, then the vanilla, mixing after each addition. Then mix in the buttermilk until well blended.
4. In another bowl, whisk the flour, baking powder, baking soda and salt. Mix into the wet ingredients on low speed until no flour streaks remain.
5. Toss the cranberries with 1/2 tablespoon flour, then fold them into the batter with 1 tablespoon orange zest.
6. Pour the batter into the pan and bake at 350°F for 55–60 minutes, until a toothpick comes out mostly clean with some moist crumbs.
7. Cool in the pan for 15 minutes, then turn onto a wire rack and cool completely.
8. For the glaze, stir the powdered sugar, orange juice and a little orange zest in a small bowl until smooth. It should be thick but pourable; add more juice to thin or more powdered sugar to thicken. Drizzle over the cooled cake.

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EiOrangeButtermilchCranberry