Description
This Cranberry Orange Bundt Cake features a moist, buttery crumb infused with bright orange zest and studded with tart cranberries. Topped with a sweet and tangy orange glaze, it’s a festive dessert perfect for holiday gatherings or winter celebrations.
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- ½ cup sour cream or Greek yogurt
- ½ cup milk
- 2 cups fresh or frozen cranberries
- Zest of 1 orange
- 1 tsp orange extract (optional)
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Orange Glaze:
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Additional orange zest for garnish (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (180°C). Grease a Bundt pan thoroughly and lightly dust it with flour to ensure the cake releases easily after baking.
- Mix dry ingredients: In a bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a separate large bowl, use a mixer to beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
- Add eggs: Incorporate eggs one at a time into the butter-sugar mix, beating well after each addition to ensure a smooth batter.
- Add wet ingredients and flavorings: Stir in sour cream (or Greek yogurt), milk, orange zest, and orange extract if using, mixing until just combined.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
- Fold in cranberries: Toss cranberries with a small amount of flour (especially if using frozen) to prevent them from sinking, then carefully fold them into the batter.
- Transfer and bake: Pour the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely before glazing.
- Prepare glaze: Whisk the powdered sugar with fresh orange juice until smooth and drizzle the glaze over the cooled cake.
- Garnish and serve: Optionally sprinkle additional orange zest on top of the glaze for extra color and citrus aroma. Serve at room temperature.
Notes
- Serve the cake at room temperature; the flavors develop further after resting overnight.
- Use frozen cranberries straight from the freezer without thawing to avoid bleeding of color.
- For a dairy-free version, substitute vegan butter, coconut yogurt, and plant-based milk.
- To add moisture and a nutty touch, replace half a cup of flour with almond flour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Holiday Baking
- Method: Baking
- Cuisine: American
