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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/cranberry-orange-bundt-cake-recipe/