Cranberry Orange Bundt Cake Recipe
There’s nothing quite as captivating as a Cranberry Orange Bundt Cake fresh out of the oven: golden-brown, bursting with tart crimson pockets, and dripping in a glossy citrus glaze. It’s a showstopper dessert with the irresistible pairing of zesty oranges and plump cranberries, giving you a cake that feels both celebratory and comforting. Whether it’s the centerpiece of your holiday table or simply a sweet weekend indulgence, this cake never fails to gather smiles and spark conversations.
Ingredients You’ll Need
Every part of this recipe contributes to the cake’s incredibly moist crumb, vibrant flavor, and beautiful look. These classic ingredients work together so magically, you’ll wonder how something so simple can taste so extraordinary!
- Unsalted butter (1 cup, softened): Lends the cake its rich, tender texture; always start with room temperature butter for the best creamy base.
- Granulated sugar (1 1/2 cups): Sweetens and helps create that perfect golden crust—don’t skimp here, it’s crucial for balance.
- Large eggs (4): These bind everything together and add structure, making your Cranberry Orange Bundt Cake light but substantial.
- Orange zest (1 tablespoon): The secret to that irresistible, citrusy aroma—always zest your oranges right before using for maximum freshness.
- Fresh orange juice (1/2 cup): Brightens every bite and gives the cake its signature tang.
- Vanilla extract (1 teaspoon): Adds a subtle, warm undertone that rounds out the citrus and berries.
- All-purpose flour (2 1/2 cups): This is the foundation of the cake, creating a sturdy but tender crumb.
- Baking powder (2 teaspoons): Essential for lift and a lovely, airy rise.
- Baking soda (1/2 teaspoon): Works in tandem with the orange juice for a beautifully even texture.
- Salt (1/2 teaspoon): Just enough to enhance and balance the sweet and tart flavors without being noticeable.
- Sour cream (1/2 cup): Makes every slice extra moist and gives the crumb a slight tang that’s so satisfying.
- Fresh or frozen cranberries (1 1/2 cups, coarsely chopped): The stars of the show, their bursts of tartness are unforgettable—frozen work just as well as fresh!
- Flour (2 tablespoons, for cranberries): Tossing the berries prevents them from sinking and bleeding into the batter.
- Powdered sugar (1 cup, for the glaze): Creates that perfect snowy white drizzle atop the cake.
- Fresh orange juice (1–2 tablespoons, for the glaze): Loosens the glaze and adds vibrant citrus zing.
- Orange zest (1/2 teaspoon, for the glaze): Infuses every drizzle with extra brightness to make the flavor pop.
How to Make Cranberry Orange Bundt Cake
Step 1: Prepare Your Bundt Pan
First, preheat your oven to 350°F (175°C). Take a moment to generously grease and flour a 10-cup Bundt pan, making sure every nook and cranny gets coated. This extra step ensures your Cranberry Orange Bundt Cake releases effortlessly and maintains that stunning Bundt shape.
Step 2: Cream the Butter and Sugar
In a large bowl, combine the softened butter and granulated sugar. Beat them together until the mixture is light and fluffy, which usually takes about 3-4 minutes with a mixer on medium speed. This whipping step is crucial; it aerates the batter and lays the foundation for a soft, tender crumb.
Step 3: Incorporate the Eggs and Flavorings
Add the eggs one at a time, beating well after each addition so everything stays emulsified and smooth. Stir in the orange zest, fresh orange juice, and vanilla extract. These aromatics will instantly transform your kitchen with their uplifting citrus scent!
Step 4: Mix Together the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leaveners and salt are evenly distributed, which keeps the rise uniform and the flavor balanced.
Step 5: Combine Wet and Dry Ingredients with Sour Cream
Add the dry ingredients to the wet mixture in three batches, alternating with the sour cream. Start and end with the flour mixture, mixing just until combined each time. Overmixing can toughen your Cranberry Orange Bundt Cake, so a gentle hand is key here.
Step 6: Prepare and Fold in the Cranberries
Toss your coarsely chopped cranberries with two tablespoons of flour—this trick helps keep them from sinking to the bottom. Gently fold the floured cranberries into the batter, ensuring they’re well distributed but not crushed.
Step 7: Fill and Bake the Bundt Cake
Evenly spoon the batter into your prepared Bundt pan, then smooth the top with a spatula. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back lightly to the touch and fill your kitchen with a buttery, citrus aroma.
Step 8: Cool and Glaze the Cake
Let your Cranberry Orange Bundt Cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. For the glaze, whisk together powdered sugar, orange juice, and orange zest, then drizzle it over the completely cooled cake. This finishing touch adds sparkle and a fresh hit of citrus with every slice.
How to Serve Cranberry Orange Bundt Cake
Garnishes
To make your cake extra eye-catching, consider showering the top with a few extra curls of orange zest or a sprinkle of finely chopped candied orange peel. A handful of sugared cranberries nestled around the base adds an elegant, festive sparkle that is perfect for special occasions.
Side Dishes
Pair your Cranberry Orange Bundt Cake with a dollop of whipped cream or a spoonful of vanilla yogurt for a creamy contrast. For a more decadent touch, serve it alongside a scoop of vanilla or honey ice cream, which melts beautifully over the slightly warm cake.
Creative Ways to Present
Try slicing the cake and arranging the pieces in a circular fan on a platter—especially stunning with a light dusting of powdered sugar. For parties, you can cut the cake into bite-sized cubes and spear them with toothpicks, transforming it into the star of a dessert buffet or brunch spread.
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Orange Bundt Cake tasting fresh for up to three days by storing it in an airtight container at room temperature. If your kitchen runs warm, pop it in the fridge to prevent the glaze from becoming sticky or melting.
Freezing
For longer storage, wrap individual slices or the entire cake tightly in plastic wrap and foil, then freeze for up to two months. Let the cake thaw overnight in the refrigerator before serving, and glaze it after thawing for best results.
Reheating
Enjoy a gently warmed slice by microwaving it for about 10-15 seconds. This brings back that just-baked softness and revives the citrus scent—perfect for breakfast with a cup of coffee or tea.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work beautifully in this recipe; just don’t thaw them before chopping and tossing with flour to prevent bleeding and excess moisture.
What type Dessert
Navel oranges are a classic choice for their sweetness and juiciness, but Cara Cara or even blood oranges add a lovely twist if you want to experiment with different flavors and colors.
How can I prevent my Bundt cake from sticking to the pan?
Generously grease and flour the pan, making sure you get into all the crevices. Using a baking spray that contains flour can be a real game-changer for an easy release.
Can I make this Cranberry Orange Bundt Cake gluten-free?
Yes, swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The texture may be slightly different, but the flavors will still shine.
Can I add nuts or spices to this cake?
Definitely! Chopped pecans or walnuts add lovely crunch, and a pinch of cinnamon or cardamom gives a cozy, spiced undertone that works well with the citrus and cranberries.
Final Thoughts
If you’ve never baked a Cranberry Orange Bundt Cake before, you’re in for a real treat! Each slice is a celebration of classic flavors with just the right brightness and buttery softness. Don’t wait for a special occasion—let this cake add a burst of sunshine to any day and share it with friends and family. Happy baking!
Print
Cranberry Orange Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Cranberry Orange Bundt Cake is a delightful dessert with a perfect balance of tart cranberries and zesty orange flavors. The moist and tender cake is topped with a sweet orange glaze, making it a show-stopping treat for any occasion.
Ingredients
Cake:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (coarsely chopped)
- 2 tablespoons flour (to toss with cranberries)
For the Glaze:
- 1 cup powdered sugar
- 1–2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
- Mix wet ingredients: Cream butter and sugar, add eggs one at a time, mix in orange zest, juice, and vanilla.
- Combine dry ingredients: Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Combine wet and dry: Add dry mix to wet in three parts, alternating with sour cream. Fold in floured cranberries.
- Bake: Pour batter into pan and bake for 45–50 minutes. Cool and invert.
- Prepare glaze: Whisk together powdered sugar, orange juice, and zest. Drizzle over cooled cake.
Notes
- For extra citrus flavor, consider using orange extract or a mix of orange and lemon zest.
- This cake stays moist and flavorful for up to 3 days if stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
