Cranberry Orange Bundt Cake Recipe

Introduction

This Cranberry Orange Bundt Cake is a delightful balance of tart cranberries and bright citrus flavor. Perfect for any occasion, it offers a moist texture with a sweet glaze that adds a lovely finishing touch.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup sugar
• 3 large eggs
• Zest of one orange (about 1 tablespoon)
• Juice of one orange
• 1/2 cup butter, softened
• 2 tablespoons sugar (for the pan)
• 1 1/2 cups fresh cranberries
• 1 cup powdered sugar (for the icing)
• 2-3 tablespoons of water, milk, or orange juice (for the icing)

Instructions

1. Step 1: Preheat your oven to 350°F and prep a bundt pan by spraying it with cooking spray. Sprinkle 2 tablespoons of sugar evenly on the bottom of the pan, followed by 1/4 cup of fresh cranberries.
2. Step 2: Cream together the softened butter and sugar until light lemon color, about 4-5 minutes.
3. Step 3: Add eggs one at a time, mixing well after each addition until fully incorporated.
4. Step 4: Stir in the orange juice and zest, followed by the sour cream until blended.
5. Step 5: In a separate bowl, mix the flour, salt, and baking powder together. Gradually add this dry mixture to the wet ingredients until just combined. Fold in the remaining 1 1/4 cups of cranberries.
6. Step 6: Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool in the pan for about 5 minutes before inverting onto a wire rack.
8. Step 8: Prepare the icing by mixing powdered sugar with 2-3 tablespoons of water, milk, or orange juice until a drizzle consistency is reached. Spread the glaze over the cooled cake and let it set before serving.

Tips & Variations

• For extra flavor, toast the cranberries slightly before folding them into the batter.
• If fresh cranberries are not available, frozen cranberries can be used—just thaw and drain well.
• Add a teaspoon of vanilla extract to the batter for a warm, aromatic note.
• Use orange juice in the icing for a stronger citrus glaze.

Storage

Store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently if desired by warming slices in the microwave for 10-15 seconds. The glaze may soften slightly when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pan?

Yes, you can bake this cake in a standard 9-inch round cake pan, but the baking time may vary. Check for doneness starting at 40 minutes.

Can I make this cake dairy-free?

To make a dairy-free version, substitute the sour cream with a plant-based yogurt and use dairy-free butter alternatives. The texture may vary slightly but will still be delicious.

Cranberry Orange Bundt Cake Recipe

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★★★★★

4.9 from 141 reviews

A delightful Cranberry Orange Bundt Cake that combines tart fresh cranberries with bright orange zest and juice, all baked into a moist, tender cake finished with a sweet orange glaze. Perfect for festive occasions or as a refreshing dessert.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 50-55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup sugar
• 3 large eggs
• Zest of one orange (about 1 tablespoon)
• Juice of one orange
• 1/2 cup butter, softened
• 1 1/2 cups fresh cranberries

Bundt Pan Preparation

• 2 tablespoons sugar (for the pan)
• 1/4 cup fresh cranberries (for the pan)

Icing

• 1 cup powdered sugar
• 2–3 tablespoons of water, milk, or orange juice (for the icing)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F. Spray a bundt pan with cooking spray, then sprinkle 2 tablespoons of sugar evenly over the bottom and scatter 1/4 cup fresh cranberries on top. This will create a decorative and flavorful bottom crust.
2. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and 1 cup sugar until the mixture is light and lemon-colored, about 4-5 minutes. This step incorporates air for a fluffy cake texture.
3. Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated and the batter is smooth.
4. Add Orange and Sour Cream: Stir in the orange juice and zest to infuse citrus flavor, then blend in the sour cream until just combined, adding moisture and tenderness to the cake.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
6. Fold in Cranberries: Carefully fold in the remaining 1 1/4 cups of fresh cranberries to distribute them evenly throughout the batter without breaking them too much.
7. Bake: Pour the batter into the prepared bundt pan and place it in the oven. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean, indicating the cake is fully cooked.
8. Cool: Allow the cake to cool in the pan for about 5 minutes to set the structure, then invert onto a wire rack to cool completely.
9. Prepare and Apply Icing: Mix powdered sugar with 2-3 tablespoons of water, milk, or orange juice to create a smooth glaze with a drizzle consistency. Spread the glaze over the cooled cake and allow it to set before serving for a sweet finishing touch.

Notes

• Use fresh cranberries for the best tart flavor; frozen can be used but may alter texture slightly.
• Adjust the glaze consistency by adding more liquid if too thick or more powdered sugar if too thin.
• Ensure not to overmix the batter after adding flour to keep the cake light and tender.
• Let the cake cool completely before glazing to prevent the icing from melting.

Keywords: cranberry orange cake, bundt cake, holiday dessert, citrus dessert, moist cake