Description
This Cranberry Orange Cake with Amaretto Glaze is a delightful gluten-free dessert featuring a moist, buttery cake studded with fresh cranberries and brightened with orange zest and juice. Topped with a smooth amaretto-infused glaze, this Bundt cake balances tart and sweet flavors, making it perfect for festive occasions or a special treat year-round.
Ingredients
For the Cake
- 1 cup plus 1 tablespoon unsalted butter, softened, divided
- 2 cups plus 2 tablespoons gluten-free 1 to 1 all-purpose flour
- ½ cup sour cream
- 1¾ cups granulated sugar
- 1 tablespoon vanilla extract
- 1½ teaspoons almond extract
- ¾ teaspoon salt
- 4 large eggs
- 1 teaspoon baking powder
- 1½ cups raw, fresh cranberries, roughly chopped
- ¼ cup powdered sugar
- 2 tablespoons orange zest
- ¼ cup orange juice
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon plus 1 teaspoon amaretto (almond liqueur, such as Disaronno Originale)
- 1 tablespoon plus 1 teaspoon orange juice
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Use 1 tablespoon of softened butter to thoroughly grease a 10-inch Bundt pan, making sure to cover all crevices and the center tube. Sprinkle 2 tablespoons of gluten-free flour into the pan and gently shake it to coat the butter evenly.
- Make the batter: In a large bowl, use an electric mixer to beat the remaining 1 cup of butter with the sour cream, granulated sugar, vanilla extract, almond extract, and salt on high speed until the mixture becomes smooth and light, about 2 minutes. Add the eggs two at a time, mixing on medium speed until fully incorporated after each addition. Reduce speed to low and gradually add the remaining 2 cups of gluten-free flour along with the baking powder, mixing just until combined.
- Fold in cranberries and flavorings: In a small bowl, toss the roughly chopped cranberries with ¼ cup powdered sugar. Gently fold the sugared cranberries into the batter along with the orange zest and orange juice, ensuring they are evenly distributed without overmixing.
- Add batter to pan: Pour the batter into the prepared Bundt pan and use a small spatula to smooth the top evenly.
- Bake the cake: Place the pan in the preheated oven and bake for about 1 hour and 5 minutes, or until the top is golden, beginning to crack, and the cake no longer jiggles when gently shaken.
- Cool the cake: Allow the cake to cool in the pan for approximately 15 minutes. Then invert the cake onto a wire rack set over a sheet pan and let it cool completely before glazing.
- Prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 1 tablespoon plus 1 teaspoon of amaretto and 1 tablespoon plus 1 teaspoon of orange juice until the mixture is smooth, thick but pourable.
- Glaze the cake: Once the cake is completely cool, slowly drizzle the amaretto glaze evenly over the top in any pattern you prefer. Let the glaze set for about 10 minutes before serving.
Notes
- Make sure to use a gluten-free all-purpose flour blend that contains xanthan gum or another binder for best texture.
- Chopping the cranberries helps distribute their tartness evenly and prevents them from sinking to the bottom.
- Allow the cake to cool fully before glazing to prevent the glaze from melting.
- Substitute amaretto with additional orange juice if a non-alcoholic version is preferred.
- This cake keeps well at room temperature for 2 days and can be refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
