Cranberry Orange Bundt Cake

• Vegetarian

• Produce

  • 2 cups Cranberries, fresh
  • 1 Orange (approximately 1 tablespoon, zest of

• Refrigerated

  • 1 Egg white
  • 3 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 cups Granulated sugar
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 1 cup Buttermilk
  • 4 oz Cream cheese

Found on alidaskitchen.com

Ingredients

• ¼ cup unsalted butter, softened
• 4 ounces (1/2 package) cream cheese, softened (I used ⅓ less fat)
• 2 cups granulated sugar
• 3 eggs
• 1 egg white
• 1 tablespoon vanilla extract
• 2 cups fresh cranberries, halved
• 3 cups all-purpose flour, divided
• zest of 1 orange (approximately 1 tablespoon)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• Powdered sugar, for serving (optional)

Directions

• Preheat oven to 350F. Spray a 12-inch Bundt pan with baking spray and set aside.
• In a large bowl, cream butter, cream cheese and sugar until well-blended and fluffy. Add eggs and egg white, one at a time, beating well after each addition. Beat in vanilla.
• Toss cranberries with 2 tablespoons flour.
• In a separate bowl, whisk the remaining flour with orange zest, baking powder, baking soda and salt.
• Alternate gradually adding flour mixture and buttermilk to the creamed mixture, beating after each addition until just combined. Gently fold in cranberries.
• Pour batter into prepared baking pan. Bake for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to wire rack to cool completely.
• Dust with powdered sugar before serving, if desired.