Cranberry Poppy Seed Bundt Cake
serves 6-8
Orange and cranberries are a particularly festive combination. This zesty, colorful cake would be perfect for dessert or breakfast on Christmas.
Read more about this recipe at Coconut & Lime.
1/2 cup butter, at room temperature
1 1/2 teaspoons orange zest
1 1/2 cups sugar
3 eggs, at room temperature
1/2 cup orange juice
8 ounces sour cream
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh cranberries
2 tablespoons poppy seeds
prep: 10 minutes
total: 1 hour 10 minutes
bundt pan
large bowl
whisk
wire rack
1. Preheat oven to 350F. Grease and flour one bundt pan.
2. In a large bowl, cream the butter, zest, and sugar together until fluffy. Add the egg, juice and sour cream, stir to combine. In another large bowl, whisk together flour, baking powder, baking soda, poppy seeds, baking powder and salt until well combined.
3. Add dry ingredients to wet ingredients and mix until a uniform batter forms. Fold in cranberries. Pour into prepared pan. Bake 55 minutes or until a thin knife inserted in the middle comes out clean. Cool 5 minutes on a wire rack, then remove from the pan. Cool completely.
