Description
This Cranberry Orange Bundt Cake is a moist, flavorful dessert that combines the tartness of fresh cranberries with the bright citrus notes of orange. Perfect for holiday celebrations or any special occasion, this cake features a tender crumb with a luscious orange glaze that adds sweetness and a zesty finish.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 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
Other
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Zest of 1 orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy. This process incorporates air, which helps to create a tender cake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure a smooth and well-combined batter.
- Incorporate Orange and Vanilla: Stir in the fresh orange juice, orange zest, and vanilla extract into the batter to infuse it with bright, aromatic citrus and vanilla flavors.
- Add Dry Ingredients and Sour Cream: Gradually mix in the dry flour mixture, alternating with the sour cream. Begin and end with the dry ingredients. Mix the batter just until combined to avoid overworking the gluten, which can make the cake tough.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, distributing them evenly without breaking the berries.
- Bake the Cake: 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 of the cake comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert the cake onto a wire rack to cool completely, which helps prevent sogginess and maintains the cake’s shape.
- Prepare the Glaze: Whisk together the powdered sugar and fresh orange juice until smooth to create a shiny, flavorful glaze. Optionally, stir in the zest of one orange for extra aroma and texture.
- Finish the Cake: Drizzle the orange glaze over the cooled cake and garnish with orange zest if desired, adding a beautiful finishing touch and extra citrus zing.
Notes
- Use fresh orange juice and zest for the best, brightest flavor.
- Do not thaw frozen cranberries before folding them into the batter to prevent discoloring and too much moisture.
- Ensure the bundt pan is thoroughly greased and floured to allow the cake to release cleanly.
- Check the cake starting at 50 minutes to avoid overbaking; ovens vary in temperature.
- The glaze can be adjusted in thickness by varying the amount of orange juice.
