Cranberry Orange Cream Cheese Bundt Cake

 Cranberry Orange Cream Cheese Bundt Cake

Cranberry Orange Cream Cheese Cake

1 cup (2 sticks) unsalted butter, at room temperature
1 8-ounce package cream cheese, at room temperature
1 1/2 cups sugar
zest of 2 oranges
4 eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups fresh or frozen cranberries, roughly chopped

Preheat oven to 350 degrees. Butter and flour a large bundt pan or  two medium size loaf pans, and set aside. 

Using a mixer, cream together butter, cream cheese, and sugar. Add in orange zest. Reduce the mixer speed to low and add eggs, one at a time, incorporating well after each addition. Stir in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Mix until just incorporated.  Next, fold in cranberries.

Pour batter into bundt pan or divide batter evenly between two loaf pans. Place on a baking sheet, and bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven. Place cake(s) on a wire rack to cool or about 10 minutes and then remove from pan(s) and allow to cool on a wire rack. 

While still warm, drizzle with orange glaze.

Orange Glaze

3/4 cup confectioner’s sugar
1 tablespoon melted butter
zest of 1 orange
2 tablespoons freshly squeezed orange juice

Whisk all ingredients together in a small bowl. Add more juice or sugar to achieve desired consistency.

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