Cranberry Orange Bundt Cake Recipe

The Cranberry Orange Bundt Cake Recipe is an absolute showstopper that brightens any occasion with its vibrant flavors and moist, tender crumb. This delightful cake perfectly balances the tartness of fresh cranberries with the sweet, zesty punch of orange, all wrapped up in a gorgeous Bundt shape that makes it as lovely to look at as it is to eat. Whether you’re serving it for a festive brunch, a holiday dessert, or simply craving a cheerful homemade treat, this recipe will quickly become your go-to for spectacular results that impress both family and friends.

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you—each one plays a crucial role in creating the perfect Cranberry Orange Bundt Cake Recipe. From the warmth of butter to the brightness of fresh orange zest, every component is selected to contribute to the perfect flavor, texture, and color of this cake.

• 2 1/2 cups all-purpose flour: The sturdy foundation that keeps your cake tender yet structured.
• 2 tsp baking powder: Helps the cake rise to fluffy perfection.
• 1/2 tsp baking soda: Works with the acidic ingredients to ensure a light crumb.
• 1/2 tsp salt: Balances sweetness and enhances other flavors.
• 1 cup unsalted butter, softened: Adds richness and moisture for a melt-in-your-mouth experience.
• 1 3/4 cups granulated sugar: Sweetens and tenderizes the cake simultaneously.
• 4 large eggs: Provides structure while adding richness and moisture.
• 1/2 cup fresh orange juice: Brings a fresh citrus brightness that wakes up the palate.
• Zest of 2 oranges: Concentrated citrus oils that infuse every bite with an irresistible aroma and flavor.
• 1 tsp vanilla extract: Adds warmth and depth to complement the citrus.
• 1 cup sour cream: Keeps the cake moist and tender with a slight tang.
• 1 1/2 cups fresh or frozen cranberries: Bursts of tartness scattered throughout for a playful contrast.
• 1 cup powdered sugar: For the sweet, glossy glaze finish.
• 2–3 tbsp fresh orange juice: Mixed into the glaze for a citrus drizzle.
• Zest of 1 orange (optional): A decorative topping that enhances the glaze with extra zing.

How to Make Cranberry Orange Bundt Cake Recipe

Step 1: Prepare Your Pan and Dry Ingredients

Start by preheating your oven to 350°F (175°C). While it warms up, generously grease and flour your Bundt pan so the beautiful cake unmolds with ease. Then, whisk together the flour, baking powder, baking soda, and salt in a medium bowl—this combo ensures your cake has just the right rise and texture.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar until the mixture becomes light and fluffy. This creaming step is crucial because it traps air that helps your cake achieve that wonderful softness everyone loves.

Step 3: Add the Eggs

Next, add the eggs one at a time, mixing thoroughly after each addition. This careful incorporation keeps your batter smooth and cohesive, ensuring every slice has a consistent texture.

Step 4: Mix in Orange Juice, Zest, and Vanilla

Pour in the fresh orange juice, add the zest from two oranges, and stir in the vanilla extract. This step infuses the batter with a bright, citrusy aroma that pairs beautifully with the tart cranberries.

Step 5: Alternate Dry Ingredients with Sour Cream

Gradually add the dry ingredients into the wet mixture, alternating with the sour cream, starting and ending with the dry ingredients. Mixing gently at this point ensures a tender crumb without overworking the batter.

Step 6: Fold in Cranberries

Finally, lovingly fold in the cranberries, whether fresh or frozen straight from the freezer. Their tart bursts will provide delightful pops of flavor throughout the cake.

Step 7: Bake to Perfection

Pour the batter evenly into your prepared Bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean—this signals your cake is perfectly baked with a moist interior and golden crust.

Step 8: Cool and Glaze

Let the cake cool in the pan for about 10 minutes before flipping it out onto a wire rack to cool completely. While it cools, whisk together the powdered sugar and fresh orange juice until smooth to create a luscious glaze.

Step 9: Drizzle Glaze and Garnish

Drizzle the glaze generously over your cooled Bundt cake, letting it cascade down the sides for a stunning visual effect. If you like, sprinkle orange zest on top for an extra burst of color and zing.

How to Serve Cranberry Orange Bundt Cake Recipe

Garnishes

A dusting of powdered sugar or a sprinkle of finely chopped crystallized ginger works wonderfully. Fresh orange slices or whole cranberries can also be arranged decoratively for an inviting presentation. These thoughtful touches elevate the cake and hint at the flavors inside.

Side Dishes

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream, which complement the tartness while adding a creamy contrast. A cup of hot tea or freshly brewed coffee rounds out the experience with warmth and comfort.

Creative Ways to Present

For festive occasions, consider serving the cake on a wooden board surrounded by sprigs of rosemary or pine for a seasonal touch. You can also slice and serve it alongside a citrus-y fruit salad for a refreshing, harmonious spread. The Bundt shape makes it perfect for stunning centerpieces as well.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered tightly with plastic wrap or store it in an airtight container at room temperature for up to three days. This helps maintain its moist texture and keeps the glaze from drying out or getting sticky.

Freezing

The Cranberry Orange Bundt Cake Recipe freezes beautifully. Wrap the cooled cake securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to three months. When you’re ready, thaw it overnight in the fridge for the best texture.

Reheating

To enjoy your cake warm, reheat individual slices gently in the microwave for about 15 seconds or until just warmed through. Avoid overheating to preserve the delicate crumb and fresh flavor.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries can be used straight from the freezer without thawing, which helps prevent bleeding and keeps the batter from turning pink.

What size Bundt pan is best for this recipe?

A standard 10 to 12-cup Bundt pan works perfectly, ensuring the cake bakes evenly and has a beautiful shape.

Can I substitute sour cream with yogurt?

Yes, plain full-fat yogurt is a great substitute for sour cream and will maintain the moistness and slight tang of the cake.

Is this cake suitable for a holiday dessert?

Definitely! The bright cranberries and zesty orange make it an ideal centerpiece for holiday gatherings and celebrations.

How long does the glaze take to set?

Usually, the glaze sets within 30 minutes at room temperature, forming a shiny, delicate finish perfect for slicing.

Final Thoughts

Give the Cranberry Orange Bundt Cake Recipe a try the next time you’re craving something special but straightforward to bake. Its vibrant flavors, stunning look, and delightful texture come together to create a crowd-pleaser that everyone will adore. Trust me, once you make it, this cake will become a cherished staple in your recipe collection, ready to brighten any moment with every sweet, citrusy bite.

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