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
Scale
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
