Name: Moist Cranberry Orange Bundt Cake with Cinnamon Sugar Ribbon
Prep time: 20 min
Cook time: PT-491595H17M54S
Total time: 1 h 20 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 tbsp orange zest; 1/2 cup fresh orange juice; 1 tsp vanilla extract; 1 cup sour cream; 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw); 1/4 cup granulated sugar; 1 1/2 tsp ground cinnamon; 1 cup powdered sugar; 2–3 tbsp orange juice

A festive and flavorful bundt cake, this Moist Cranberry Orange Bundt Cake with Cinnamon Sugar Ribbon brings together the brightness of citrus, the tart pop of cranberries, and a cozy swirl of cinnamon sugar. It’s moist, tender, and just the right amount of sweet—ideal for holiday tables, cozy winter weekends, or when I just want something warm and comforting with a cup of tea.

Why You’ll Love This Recipe

I love how this cake brings a perfect balance of textures and flavors. The cranberries add a burst of tartness that complements the sweet orange flavor, while the cinnamon sugar ribbon adds warmth and a subtle crunch in every slice. The sour cream makes the cake incredibly moist without being heavy. Whether I make it for a gathering or just as a weekend treat, this recipe never disappoints. It’s easy to make, beautifully festive, and always gets compliments.

Ingredients

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

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 tbsp orange zest

1 tsp vanilla extract

1/2 cup fresh orange juice

1 cup sour cream

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

For the Cinnamon Sugar Ribbon:

1/4 cup granulated sugar

1 1/2 tsp ground cinnamon

For the Glaze (optional):

1 cup powdered sugar

2-3 tbsp orange juice

Directions

I start by preheating the oven to 350°F (175°C), then grease and flour a 10-cup bundt pan to make sure nothing sticks.

In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt. Then, in a large bowl, I beat the butter and sugar together until light and fluffy—this takes about 3 minutes.

Next, I add the eggs one at a time, mixing well after each one. I stir in the orange zest, juice, and vanilla extract for that fragrant citrus base.

I add the dry ingredients in three parts, alternating with the sour cream, starting and ending with the flour. Then I mix everything until just combined, making sure not to overmix. Then I gently fold in the cranberries.

For the cinnamon sugar ribbon, I stir the sugar and cinnamon together in a small bowl. I pour half the batter into the pan, sprinkle on the cinnamon sugar, then add the remaining batter and smooth the top.

I bake it for 55–65 minutes, until a toothpick inserted in the center comes out clean. After baking, I let it cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.

If I’m using the glaze, I whisk powdered sugar with a few tablespoons of orange juice and drizzle it over the cooled cake before serving.

Servings and timing

This recipe makes 12 servings.

Prep time: 20 minutes

Cook time: 55–65 minutes

Total time: Approximately 1 hour 20 minutes

Calories: Around 390 kcal per serving

Variations

I sometimes swap the cranberries for chopped fresh or frozen raspberries for a slightly different berry flavor.

If I don’t have orange juice on hand, lemon juice works well for a tangier twist.

I’ve tried it with a cream cheese glaze instead of the orange glaze, and it adds a rich touch.

For a nutty variation, I add a handful of chopped walnuts or pecans to the cinnamon sugar layer.

Skipping the glaze altogether still leaves a delicious, not-too-sweet cake perfect for breakfast or brunch.

Storage/Reheating

I store this cake covered at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week—just make sure it’s wrapped well to keep it from drying out.

To freeze, I wrap individual slices or the entire cooled cake in plastic wrap and foil, then freeze for up to 2 months. I thaw it at room temperature before serving.

For reheating, a quick 10-15 seconds in the microwave per slice brings back the softness and makes the cinnamon sugar swirl warm and fragrant.

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FAQs

How do I keep my bundt cake from sticking to the pan?

I always make sure to grease and flour the bundt pan thoroughly, reaching every crevice. Using a baking spray that contains flour also helps.

Can I use dried cranberries instead of fresh or frozen?

I can, but I like to soak them in warm water or orange juice for about 10 minutes first, so they’re plump and don’t dry out the batter.

What type of orange works best for this recipe?

I prefer navel oranges because they’re juicy and easy to zest, but any fresh, sweet orange will work well.

Can I make this cake ahead of time?

Yes, I often bake it a day in advance. The flavors deepen, and the cake stays moist when stored properly.

Do I have to include the glaze?

Not at all. The glaze adds extra sweetness and orange flavor, but the cake is delicious and flavorful on its own.

Conclusion

This Moist Cranberry Orange Bundt Cake with Cinnamon Sugar Ribbon is one of my favorite recipes for colder months. It’s festive enough for celebrations but easy enough for a regular baking day. With its bright citrus notes, tart cranberries, and warm cinnamon swirl, it’s the kind of cake I keep coming back to—slice after slice.

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