Cranberry Orange Bundt Cake

Name: Cranberry Orange Bundt Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup unsalted butter, softened; 1 3/4 cups granulated sugar; 4 large eggs; 1/2 cup fresh orange juice; Zest of 2 oranges; 1 tsp vanilla extract; 1 cup sour cream; 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen); 1 cup powdered sugar; 2–3 tbsp fresh orange juice; Zest of 1 orange (optional)

Isabella

🌟Life, Love, and Gastronomy 🍷

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Cranberry Orange Bundt Cake a moist and zesty bundt cake bursting with tart cranberries and bright orange flavor, finished with a sweet orange glaze.

Why You’ll Love This Recipe

I love how this cranberry orange bundt cake combines tangy cranberries and fresh orange zest for a flavor that’s both bright and comforting. The sour cream keeps it wonderfully moist, and the orange glaze adds just the right amount of sweetness to balance everything out. It’s the perfect dessert for holidays, gatherings, or any time you want to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

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

1/2 cup fresh orange juice

1 teaspoon vanilla extract

Zest of 2 oranges

1 cup sour cream

1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

For the Glaze:

1 cup powdered sugar

2-3 tablespoons fresh orange juice

Zest of 1 orange (optional)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well-coated.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Mix in the orange juice, orange zest, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, beginning and ending with the dry mixture. Stir until just combined.

Fold in the cranberries gently to avoid crushing them.

Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.

Prepare the glaze by whisking together powdered sugar and orange juice until smooth. Drizzle it over the cooled cake and garnish with orange zest if desired.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Servings: 12 slices

Calories: 370 kcal per slice

Variations

Nutty Addition: Add 1/2 cup of chopped walnuts or pecans for a nutty crunch.

Spiced Version: Add a teaspoon of cinnamon or nutmeg to the batter for a warm, spiced twist.

Citrus Swap: Substitute lemon juice and zest for orange if you prefer a lemony flavor.

Gluten-Free: Use a 1:1 gluten-free flour blend to make it gluten-free.

Mini Bundts: Make individual mini bundt cakes and adjust the baking time to around 25-30 minutes.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing: Wrap the cake (unglazed) tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw at room temperature before adding the glaze.

Reheating: If desired, warm individual slices in the microwave for 10-15 seconds for a freshly baked feel.

Related Recipes:

Cranberry Orange Bread

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, but soak the dried cranberries in warm water or orange juice for about 10 minutes to plump them up before folding into the batter.

Can I make this cake ahead of time?

Absolutely. You can bake the cake a day in advance and store it covered at room temperature. Add the glaze just before serving for best results.

What’s the best way to prevent the cake from sticking to the pan?

Make sure to grease and flour your bundt pan thoroughly, reaching all the crevices. You can also use a baking spray with flour for added assurance.

Can I use bottled orange juice?

Fresh orange juice is highly recommended for the best flavor, but bottled juice can be used in a pinch. Choose one without added sugars or preservatives.

Can I omit the glaze?

Yes, the cake is delicious on its own, but the glaze enhances the orange flavor and adds a sweet finishing touch.

Conclusion

This cranberry orange bundt cake is a delightful combination of tart, sweet, and citrusy flavors that’s perfect for any occasion. Whether you’re serving it as a centerpiece dessert or enjoying a slice with your morning coffee, it’s bound to impress. Give it a try, and enjoy the burst of fruity goodness in every bite.

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