Description
This Cranberry Orange Bundt Cake is a deliciously moist and flavorful dessert perfect for holidays or any special occasion. Bursting with fresh cranberries and bright orange zest, it’s topped with a tangy orange glaze that adds the perfect finishing touch. Easy to bake and sure to impress, this cake balances sweet and tart beautifully.
Ingredients
Scale
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
- 4 large eggs
- 1/2 cup fresh orange juice
- Zest of 2 oranges
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Zest of 1 orange (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake doesn’t stick.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside for later use.
- Cream butter and sugar: In a large bowl, beat softened unsalted butter with granulated sugar until the mixture is light and fluffy, which usually takes a few minutes.
- Add eggs: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition to incorporate fully.
- Add liquids and flavor: Stir in the fresh orange juice, orange zest, and vanilla extract to the wet mixture, blending until combined.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet, alternating with sour cream. Start and end with the dry ingredients and mix until just combined to maintain cake tenderness.
- Fold in cranberries: Gently fold fresh or frozen cranberries into the batter to distribute them evenly without breaking them up.
- Bake the cake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Prepare and apply glaze: Whisk powdered sugar with orange juice until smooth to make the glaze. Drizzle the glaze over the cooled cake. Optionally, garnish with orange zest for extra color and flavor.
Notes
- Do not thaw frozen cranberries before folding into the batter to avoid bleeding of color.
- Ensure the bundt pan is well-greased and floured to prevent sticking.
- Mix the batter just until combined to keep the cake tender and moist.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Use fresh orange juice for the best flavor in the cake and glaze.
