Description
This Cranberry Orange Bundt Cake is a festive and flavorful dessert that combines tart cranberries with the bright citrusy notes of orange. Perfect for holidays, family gatherings, or cozy evenings, it’s a cake that looks beautiful, tastes refreshing, and feels special without being overly complicated. With its tender crumb and a sweet orange glaze, this cake is sure to impress guests and become a seasonal favorite.
Ingredients
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3 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1 teaspoon salt
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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1 cup sour cream
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1/2 cup fresh orange juice
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2 tablespoons orange zest
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2 teaspoons vanilla extract
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2 cups fresh or frozen cranberries (do not thaw if frozen)
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2 tablespoons all-purpose flour (for coating cranberries)
For the Glaze:
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1 1/2 cups powdered sugar
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3–4 tablespoons fresh orange juice
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1 teaspoon orange zest
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3–4 minutes.
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Beat in the eggs one at a time. Add sour cream, orange juice, orange zest, and vanilla extract. Mix until combined.
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Gradually add the dry ingredients to the wet mixture, mixing just until no streaks remain. Do not overmix.
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Toss cranberries with 2 tablespoons flour in a small bowl. Fold them gently into the batter.
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Transfer the batter into the prepared bundt pan, spreading evenly. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 15 minutes before inverting onto a wire rack. Cool completely.
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For the glaze, whisk together powdered sugar, orange juice, and zest until smooth. Adjust consistency as needed.
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Drizzle glaze over the cooled cake and let it set before slicing.
Notes
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Do not thaw frozen cranberries before adding them to the batter.
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Greasing and flouring the bundt pan thoroughly ensures the cake releases smoothly.
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You can substitute dried cranberries (rehydrated) if fresh or frozen aren’t available.
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For a dairy-free version, use plant-based butter and non-dairy sour cream or yogurt.
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The cake can be baked a day ahead; glaze just before serving for best presentation.
- Prep Time: 20 minutes
- Cook Time: 55 minutes