Makes 16 servings
- 3 cups plus 2 tablespoons all-purpose flour, divided
- 1 tbsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 cup sour cream
- ½ cup buttermilk
- 1 cup vegetable oil
- 3 tbsp orange zest
- ½ cup fresh orange juice
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups fresh or frozen cranberries
- Sugared Cranberries, for garnish
- ORANGE ICING
- 2 cups powdered sugar
- 2 tbsp salted butter, softened
- 3 to 4 tablespoons fresh orange juice
- Preheat oven to 350°F. Spray a 9- or 10-inch nonstick Bundt pan with nonstick cooking spray or grease with shortening; dust with flour. Set pan aside.
- For batter, in a medium bowl whisk together 3 cups flour, baking powder and salt; set aside.
- Using an electric mixer, beat sugar, eggs, sour cream and buttermilk until combined. Add oil, orange zest and juice, vanilla and almond extract; beat until combined. Add half the flour mixture, beating on low speed just until combined. Beat in remaining flour mixture.
- Toss 3 cups cranberries with 2 tablespoons flour. Spoon one-fourth of the batter into the prepared pan; spread evenly. Sprinkle one-third of the cranberry mixture evenly over batter. Repeat layers two more times, ending with batter.
- Bake for 75 to 80 minutes or until a toothpick inserted near center comes out clean and the cake is golden. Cool cake in the pan on wire rack for 30 minutes. Loosen edges of cake from pan with a thin metal spatula or plastic knife. Place wire rack on top and invert the pan. Remove pan and cool cake completely.
- For icing, beat together powdered sugar, butter and enough orange juice to make a drizzling consistency.
- Drizzle icing over cake and garnish with Sugared Cranberries, if desired.
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