Ingredients
- For the Cake:
- 1 ½ cups butter, softened
- 2 ¾ cups granulated sugar
- 6 large eggs, room temperature
- 2 ½ teaspoons grated orange zest
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (Gluten free flour mix)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup full-fat sour cream
- 1 ½ cups chopped fresh or frozen cranberries
For the Vanilla Butter Sauce:
- 1 cup sugar
- 1 tablespoon all-purpose flour
- ½ cup half-and-half cream
- ½ cup butter
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream the butter and sugar until light and fluffy, about 5–7 minutes.
- Add eggs one at a time, mixing well after each. Stir in orange zest and vanilla.
- In another bowl, combine flour, baking powder, and salt.
- Add dry ingredients to the wet mixture alternately with sour cream, mixing until just combined.
- Fold in the cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 65–70 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the sauce, combine sugar and flour in a saucepan. Stir in cream and butter.
- Bring to a boil over medium heat, stirring constantly, for 2 minutes.
- Remove from heat and stir in vanilla.
- Serve the sauce warm over slices of the cake.
Notes
- You can use fresh or frozen cranberries (don’t thaw if using frozen).
- Room-temperature ingredients help the batter blend smoothly.
- This recipe can also be baked in two 9×5-inch loaf pans adjust the baking time accordingly.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
