Raspberry Orange Bundt Cake 

Citrusy oranges and tangy raspberry join forces to create a bundt cake that’s perfect for the season. Serve this for celebratory brunch or anytime celebrate holidays!

INGREDIENTS

For the Cake:

• 2 1/2 cups (315 g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (2 sticks, 226 g) unsalted butter, softened
• 1 3/4 cups (350 g) granulated sugar
• 4 large eggs, at room temperature  
• 1 tsp pure vanilla extract
• Zest of 2 oranges
• 1/2 cup (120 ml) fresh orange juice
• 1/2 cup (120 ml) sour cream, at room temperature
• 1 cup (120 g) fresh or frozen raspberries (if frozen, do not thaw)
• 1 tbsp all-purpose flour (to coat raspberries)
  ‍

For the Glaze:  

• 1 1/2 cups (180 g) powdered sugar
• 2–3 tbsp fresh orange juice
• 1/2  tsp orange zest (optional)
  ‍
  

For Garnishing

Fresh raspberries and orange slices for garnish (optional)

‍

INSTRUCTIONS

1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 9-inch Bundt pan, ensuring all crevices are covered.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes. Then add the eggs one at a time and mix well. Stir in vanilla extract and orange zest and combine well.
5. In a small bowl, whisk together the orange juice and sour cream until smooth.
6. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the orange juice and sour cream mixture. Start and end with the dry ingredients.
7. Toss the raspberries with 1 tablespoon of flour to prevent them from sinking. Gently fold the raspberries into the batter.
8. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and place cake on a wire rack. Allow the cake to cool in the pan for 15 minutes.
9. Carefully invert cake onto a wire rack and let it cool completely.  
10. In a bowl, whisk together powdered sugar, orange juice and zest until smooth and pourable. Add a bit more orange juice or water if the glaze is too thick.  
11. Drizzle the glaze over the cooled cake (it’s important the cake is completely cooled before glazing).  
12. Garnish with fresh raspberries and orange slices if desired

Slice and enjoy!

‍