Oh honey, let me tell you about this cranberry orange sour cream bundt cake. It’s the cat’s meow! I tell ya, this cake, it’s somethin’ else. Makes ya wanna slap your grandma! Just kiddin’, just kiddin’. But it’s that good, you know? Perfect for when the whole family comes over or for any party you need to bring somethin’ to.
So, this here cranberry orange sour cream bundt cake, it ain’t hard to make. It’s easy as pie! Even easier maybe. You just gotta have the right stuff. Now, I always say, use the good stuff. Don’t be skimpin’ on the butter or the sugar, ya hear? And the fresh, the fresh cranberries and oranges, no canned stuff. No way! Gotta be fresh like you just plucked it from your garden.
First thing you gotta do, get yourself a good bundt pan. Not one of them flimsy ones, but a good, heavy one. I got mine from my mama, bless her heart. It’s older than dirt, but it works like a charm. It’s a non-stick one, makes it easy to get the cake out, you know? You don’t want it stickin’ and breakin’ apart. That’s a real mess, I tell ya. It needs to hold at least 10 cups of batter. Big pan for a big cake, ya know?
Then, you gotta get your ingredients. You need your butter, your sugar, your eggs. Oh, and that sour cream! That’s the secret, you see. Makes it all moist and tasty. And don’t forget the orange zest. Gotta have that zesty flavor, you know? Use fresh, like I told you. The real deal.
- Butter, gotta be softened, not melted.
- Sugar, the white kind, and some brown sugar, too.
- Eggs, fresh from the coop if you can get ’em.
- Sour cream, the full-fat kind. Don’t be shy!
- Orange, for that orange zest. Get a big, juicy one.
- Cranberries, fresh ones, not dried. They gotta pop in your mouth!
- Flour, just regular all-purpose flour.
- Bakin’ soda and bakin’ powder.
- A little salt.
Now, you take that butter and the sugars, and you cream ’em together. Just mix ’em up real good with your mixer. You want it fluffy, like a cloud. I like to mix for about three whole minutes. Then you throw in them eggs, one at a time. Mix it up good after each one. Then, you put in that sour cream. Mix that in there, too.
And the orange zest! Don’t forget that. Grate it in there. It’ll smell so good, you’ll want to eat it right then and there! But you gotta wait, honey. Patience is a virtue, my mama always said.
Now, in a separate bowl, you mix up your dry stuff. Your flour, your bakin’ soda, your bakin’ powder, and that little pinch of salt. Mix it all together real good. Then, you slowly add that dry stuff to the wet stuff. Just a little at a time, mixin’ it in until it’s all combined. Don’t overmix it, though. You don’t want it tough, you know?
Then, you fold in them cranberries. Just gently mix ’em in there. You don’t want to squish ’em, you know? They gotta stay whole.
Now, here’s a little trick I learned from my neighbor, Betty. Bless her heart, she’s a whiz in the kitchen. To keep your cake from gettin’ too brown on top, you gotta wrap the outside of your pan with foil. Just take some long strips of foil, fold ’em over a few times so it’s the same height of your pan, and wrap it around the outside. It slows down the heat on the outside of the pan. Keeps it from burnin’, you see? Ain’t that somethin’?
Then, you pour that batter into your greased and floured bundt pan. Smooth it out on top. Then, you bake it in the oven. It’s gonna take a while, maybe an hour or so. Just keep an eye on it. You’ll know it’s done when you stick a toothpick in it, and it comes out clean.
Once it comes out of the oven, let it cool for a bit before you try to take it out. Then when it’s cool enough, you put a plate on top and flip it over. Give it a good tap and it will come out. It has to cool a little, or it will be a broken mess, I tell ya. Then you have that beautiful cranberry orange sour cream bundt cake starin’ at ya. You can eat it just like that, or you can make a little glaze for it. Some people like powdered sugar mixed with some orange juice. Drizzle it over the top, so pretty, you know?
This cranberry orange sour cream bundt cake, it’s a real crowd-pleaser, I tell ya. Everybody loves it. It’s perfect for the holidays, with those cranberries and that orange, it’s so festive. Makes a great gift too, if you wrap it up all pretty. You can take it to potlucks, to your neighbors, to your church. So, you go on and make this cake, honey. You won’t regret it. It’s the best darn cranberry orange sour cream bundt cake you’ll ever have, I guarantee it!
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