Description
A moist and zesty Cranberry Orange Bundt Cake bursting with fresh cranberries and orange flavor, topped with a sweet orange glaze. Perfect for holidays or any special occasion, this easy recipe will impress your guests with its bright citrusy taste and stunning presentation.
Ingredients
For the Cake:
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)
For the Glaze:
1 cup powdered sugar
2–3 tbsp fresh orange juice
Zest of 1 orange (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each addition.
- Stir in orange juice, zest, and vanilla extract.
- Gradually mix in the dry ingredients, alternating with sour cream, starting and ending with the dry mixture. Mix until just combined.
- Gently fold in cranberries.
- Pour batter evenly into prepared bundt pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze by whisking powdered sugar and orange juice until smooth. Drizzle over cooled cake and garnish with zest if desired.
Notes
Substitute lemon juice and zest for a lemon version.
Add chopped nuts or spices for extra flavor.
For mini bundt cakes, reduce baking time to 25–30 minutes.
Store unglazed cake tightly wrapped in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 slices
- Calories: 370 kcal
