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Cranberry Orange Bundt Cake Recipe

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4.8 from 766 reviews

This Cranberry Orange Bundt Cake is a delightful holiday dessert featuring fresh cranberries and zesty orange flavors baked into a moist, tender cake. Topped with a light orange glaze, this festive bundt cake combines the tartness of cranberries with the sweetness of a buttery cake, perfect for any celebration or cozy gathering.

Ingredients

Scale

Batter

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • 3 large eggs
  • Zest of one orange (about 1 tablespoon)
  • Juice of one orange
  • 1/2 cup butter, softened
  • 1 1/2 cups fresh cranberries

Pan Preparation

  • 2 tablespoons sugar (for the pan)
  • 1/4 cup fresh cranberries (for the pan)

Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons water, milk, or orange juice (for the icing)

Instructions

  1. Preheat and Prep the Pan: Preheat your oven to 350°F. Spray a bundt pan with cooking spray, then sprinkle 2 tablespoons of sugar evenly on the bottom of the pan followed by 1/4 cup of fresh cranberries to create a sweet, tart base.
  2. Cream Butter and Sugar: In a mixing bowl, cream the softened butter and 1 cup sugar together until the mixture is light and lemon-colored, about 4-5 minutes, which helps to incorporate air for a fluffy texture.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated to ensure a smooth batter.
  4. Incorporate Orange and Sour Cream: Stir in the orange juice and zest, followed by the sour cream, mixing until everything is well blended to infuse the cake with citrus flavor and moisture.
  5. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, and salt.
  6. Combine Wet and Dry: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the batter which can make the cake tough.
  7. Fold in Cranberries: Gently fold in the remaining 1 1/4 cups of fresh cranberries, distributing them evenly throughout the batter.
  8. Bake the Cake: Pour the batter into the prepared bundt pan and bake in the preheated oven for 50-55 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  9. Cool the Cake: Allow the cake to cool in the pan for about 5 minutes, then carefully invert it onto a wire rack to cool completely.
  10. Prepare and Add Glaze: Mix the powdered sugar with 2-3 tablespoons of water, milk, or orange juice to reach a drizzle consistency. Spread the glaze over the cooled cake and let it set before serving for a sweet finishing touch.

Notes

  • Use room temperature ingredients for best results to help the batter mix evenly and rise properly.
  • Avoid overmixing the batter to keep the cake tender and light.
  • Fresh cranberries provide the best flavor and texture; frozen can be used but drain well before incorporating.
  • The glaze consistency can be adjusted by adding more liquid for a thinner drizzle or less for a thicker topping.

Keywords: Bundt Cake, Cranberry Cake, dessert recipes, Holiday Baking, Orange Cake

Find it online: https://liamjayne.com/cranberry-orange-bundt-cake-recipe-2/