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
Scale
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
