Ingredients

The following ingredients have 12 Servings
  • 2 1/2 cups (350 g) all-purpose flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups (267 g) granulated sugar
  • 2 Tbsp fresh orange zest
  • 10 Tbsp (140 g) unsalted butter, at room temperature
  • 2 large eggs (100 g), at room temperature
  • 1 cup (240 g) low-fat buttermilk, at room temperature
  • 1/4 cup (60 g) freshly squeezed orange juice
  • 1 tsp (4 g) vanilla extract
  • 1 1/4 cups (138 g) fresh cranberries, halved
  • 2 Tbsp (25 g) granulated sugar
  • 2 Tbsp (30 g) water
  • 1/2 cup (55 g) fresh cranberries
  • 1/4 cup (50 g) granulated sugar 
  • 1 Tbsp (14 g) unsalted butter, melted
  • 1/8 tsp salt
  • 1 tsp fresh orange zest
  • 1 1/2 Tbsp (22 g) fresh orange juice
  • 3/4 cup (90 g) powdered sugar

Instruction

  • Preheat oven to 350°F and generously butter and flour a 10-cup bundt pan.
  • Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with cranberries.
  • Combine sugar and orange zest in a food processor and pulse for 1 minute until zest is finely ground. Combine orange-sugar with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, orange juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss cranberries with reserved flour mixture and gently fold into batter.
  • Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles.
  • for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. If using frozen cranberries, baking will be approximately 5 minutes longer. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely. (If desired, make orange syrup to brush over the cake – see note below.)
  • Place a wire rack over a parchment-lined baking sheet. Combine 2 tablespoons (25 g) sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Add cranberries to the saucepan and coat completely in the simple syrup. Use a slotted spoon to transfer the cranberries to the wire rack. Separate the cranberries into a single layer, spaced 1-inch apart. Let dry for 1 hour, then roll the cranberries in 1/4 cup (50 g) sugar to coat. Transfer to a clean baking sheet and let dry for 1 hour before using.
  • Whisk together melted butter, salt, orange zest and juice, and powdered sugar in a small bowl until smooth. Drizzle glaze over cake and and let set before topping with sugared cranberries and serving.
  • Store leftovers in an airtight container at room temperature up to 2 days.