If you’re looking for a cake that’s both stunning and packed with festive flavor, look no further than this Cranberry Orange Bundt Cake. It’s a dessert that absolutely sings with the bright tartness of cranberries and the sunny zest of orange, all wrapped up in a golden, buttery crumb. Whether you’re serving it as a showstopper for holiday gatherings or just want to treat yourself to a slice of something special with your afternoon tea, this cake always delivers that perfect combination of sweet, citrusy, and just a little bit tangy. Prepare to fall in love!
Ingredients You’ll Need
The beauty of Cranberry Orange Bundt Cake lies in its simple, wholesome ingredients. Each one plays a unique part: the cranberries add pops of tartness, orange brings a fragrant brightness, and sour cream keeps every bite moist and rich. Here’s what you’ll need:
- All-purpose flour: Provides the sturdy yet tender structure for the cake, ensuring the perfect crumb.
- Baking powder: Gives height and a lovely lift, making the cake light and fluffy.
- Baking soda: Works with the acidic orange juice to help the cake rise beautifully.
- Salt: Just a touch enhances all the flavors and balances the sweetness.
- Unsalted butter (softened): Adds rich, creamy flavor and ensures a melt-in-your-mouth texture.
- Granulated sugar: Sweetens the cake and helps with that golden crust.
- Large eggs: Bind everything together and contribute to the cake’s tenderness.
- Orange zest: Packs a punch of citrus aroma and flavor—don’t skip it!
- Fresh orange juice: Adds brightness and tang that perfectly complements the cranberries.
- Vanilla extract: Rounds out the flavors with warmth and depth.
- Sour cream: The secret to a super-moist, tender crumb.
- Fresh or frozen cranberries: These little jewels provide bursts of tartness—if using frozen, no need to thaw.
- Powdered sugar (for glaze): Makes the glaze silky and sweet, perfect for drizzling.
- Fresh orange juice (for glaze): Brings a zingy citrus kick to the finishing touch.
How to Make Cranberry Orange Bundt Cake
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan, making sure to get into every nook and cranny—this ensures your Cranberry Orange Bundt Cake will release beautifully later. Nothing says celebration quite like a perfectly turned-out Bundt!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This quick step ensures all your leaveners and seasonings are evenly distributed, so your cake bakes up light, fluffy, and perfectly seasoned from edge to center.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until it’s light and fluffy—this will take about 3-5 minutes. This process whips air into the mixture, giving your Cranberry Orange Bundt Cake that tender, airy texture everyone loves.
Step 4: Add the Eggs and Flavors
Add the eggs, one at a time, mixing well after each addition. Then, stir in the orange zest, orange juice, and vanilla extract. The kitchen will start to smell incredible, with the orange zest adding a fragrant burst that hints at the flavor to come.
Step 5: Combine Wet and Dry Ingredients with Sour Cream
Add the dry ingredients in three parts, alternating with the sour cream, beginning and ending with the dry mixture. This method keeps the batter smooth and helps avoid over-mixing, which is key to a soft, moist crumb.
Step 6: Fold in the Cranberries
Before adding the cranberries, toss them with a tablespoon of flour to help keep them from sinking. Gently fold them into the batter—the jewel-like berries will dot the cake with gorgeous color and tart flavor in every slice.
Step 7: Bake
Pour the batter evenly into your prepared Bundt pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. The cake will turn a beautiful golden brown and fill your kitchen with an irresistible aroma.
Step 8: Cool and Glaze
Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely. While it cools, whisk together the powdered sugar and orange juice to make the glaze. Once the cake is cool, drizzle the glaze over the top in thick, luscious ribbons.
How to Serve Cranberry Orange Bundt Cake
Garnishes
To really make your Cranberry Orange Bundt Cake pop, consider a generous sprinkle of extra orange zest over the glaze or a handful of sugared cranberries. A dusting of powdered sugar adds a snowy finish that looks especially festive during the holidays.
Side Dishes
This cake pairs beautifully with a cup of hot tea, coffee, or even mulled wine. If you’re serving it as part of a brunch spread, try it alongside creamy Greek yogurt and a fresh fruit salad for a refreshing contrast.
Creative Ways to Present
For special occasions, use a cake stand and tuck a few fresh cranberries and orange slices around the base for a stunning centerpiece. You can also cut the cake into mini Bundtlets or slices for a dessert platter—perfect for parties or potlucks!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cranberry Orange Bundt Cake tightly wrapped at room temperature for up to two days. The flavors often deepen overnight, making each slice even more delicious the next day!
Freezing
To freeze, wrap the completely cooled cake (unglazed) tightly in plastic wrap, then foil, and freeze for up to three months. When you’re ready to serve, thaw at room temperature and drizzle with fresh glaze just before serving.
Reheating
If you prefer your cake slightly warm, individual slices can be microwaved for 10-15 seconds. This gently revives the cake’s soft texture and brings out the orange aroma—just lovely with a cup of coffee!
FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes, you can substitute dried cranberries, but be sure to soak them in hot water for 10-15 minutes first. This helps them plump up and prevents the cake from feeling too dense or dry.
What if I don’t have a Bundt pan?
No worries! You can bake the batter in two standard loaf pans or even a 9×13-inch pan. Just keep an eye on the baking time, as it may vary depending on the pan you use.
Can the glaze be made ahead?
Absolutely! You can prepare the glaze a day in advance and store it in the fridge. Just whisk it briefly before drizzling over your Cranberry Orange Bundt Cake for that glossy finish.
Should I thaw frozen cranberries before using?
No need to thaw! Simply toss frozen cranberries in a little flour and fold them right into the batter—they’ll bake up perfectly and help keep the cake moist.
How do I prevent the cake from sticking to the pan?
Greasing and flouring every part of your Bundt pan is the best insurance against sticking. Make sure to get into all the crevices, and let the cake cool for 10 minutes before inverting for a clean release.
Final Thoughts
I can’t recommend this Cranberry Orange Bundt Cake enough—it’s one of those desserts everyone should have in their baking repertoire. Whether it’s for a holiday table or an everyday treat, every slice is guaranteed to bring a burst of joy. Give it a try and see just how quickly it becomes a new favorite!
Print
Cranberry Orange Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A festive and moist Cranberry Orange Bundt Cake featuring fresh cranberries and bright orange flavors, finished with a tangy orange glaze. Perfect for holiday gatherings or any special occasion.
Ingredients
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest
- 1/3 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
Glaze Ingredients
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- Add eggs and flavorings: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in the orange zest, fresh orange juice, and vanilla extract for a fragrant citrus flavor.
- Combine wet and dry ingredients: Add the dry ingredients to the wet mixture in three parts, alternating with the sour cream, beginning and ending with the dry ingredients. Mix gently to incorporate.
- Fold in cranberries: Toss the cranberries with 1 tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Fill pan and bake: Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cake: Allow the cake to cool in the pan for 10 minutes. Then carefully turn it out onto a wire rack to cool completely.
- Prepare glaze: Whisk together the powdered sugar and 2-3 tablespoons of fresh orange juice until smooth and drizzly.
- Glaze and serve: Drizzle the orange glaze over the cooled cake just before serving for a sweet citrus finish.
Notes
- Toss the cranberries with 1 tablespoon of flour before folding them into the batter to prevent them from sinking to the bottom during baking.
- This cake can be made a day ahead and stored covered at room temperature without losing freshness.
- Using fresh orange juice is recommended for the best bright flavor, but bottled juice can be used in a pinch.
- Be careful not to overmix the batter to keep the cake tender and light.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
