Description
Cranberry Orange Bundt Cake is a moist, festive dessert bursting with fresh cranberries, zesty orange flavor, and a sweet citrus glaze. Perfect for holidays or winter gatherings, this cake strikes a beautiful balance between tart and sweet — soft, buttery, and absolutely irresistible.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tbsp orange zest (from 1–2 oranges)
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup orange juice (freshly squeezed)
- 1 1/2 cups fresh or frozen cranberries (tossed with 1 tbsp flour)
- For the Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp orange juice
- 1/2 tsp orange zest (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, mixing after each addition. Stir in orange zest and vanilla extract.
- Mix in sour cream and orange juice until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Gently fold in cranberries coated in flour (this prevents them from sinking).
- Pour the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- Make the Glaze: Whisk powdered sugar, orange juice, and zest until smooth. Drizzle over the cooled cake and let it set before slicing.
Notes
- Tossing cranberries with flour helps prevent them from sinking during baking.
- For a festive touch, add white chocolate chips or drizzle with melted white chocolate after glazing.
- Can be made a day ahead — the flavor improves as it sits.
- Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American