Description
This Cranberry Orange Bundt Cake is a delightful, moist dessert perfect for festive occasions or a special treat. Bursting with the tartness of fresh cranberries and the bright citrus flavor of orange zest and juice, this cake is topped with a simple orange glaze that adds the perfect sweet 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
Main Flavor & Mix-ins
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake doesn’t stick.
- 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, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, creating a smooth base for your cake.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to fully incorporate them and maintain a smooth batter.
- Add Flavorings: Stir in the fresh orange juice, orange zest, and vanilla extract to the batter, infusing it with bright citrus and sweet aromas.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the batter, alternating with sour cream—start and end with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Fold in Cranberries: Gently fold fresh or frozen cranberries into the batter, distributing them evenly without crushing the fruit.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then carefully invert it onto a wire rack to cool completely, preventing sogginess.
- Prepare and Add Glaze: Whisk together powdered sugar and fresh orange juice until smooth to create a glaze. Drizzle this over the cooled cake and optionally garnish with additional orange zest for extra flavor and decoration.
Notes
- Use fresh or frozen cranberries; if using frozen, add them directly without thawing to prevent color bleeding.
- Ensure your butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter after adding the flour to keep the cake tender.
- Allow the cake to cool properly before glazing to prevent the glaze from melting too much.
- The glaze can be adjusted in thickness by adding more powdered sugar or orange juice to suit your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
