Description
Indulge in the perfect balance of tart cranberries and zesty orange flavors with this delightful Cranberry Orange Bundt Cake. This moist and tender cake is topped with a sweet orange glaze that complements the fruity notes of the cake beautifully. Perfect for holiday gatherings or a cozy dessert at home.
Ingredients
Scale
For the Cake:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1½ cups fresh or frozen cranberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing cranberries)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat oven and prepare Bundt pan: Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make cake batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in orange zest, orange juice, and vanilla. Gradually add dry ingredients and sour cream, mixing until just combined. Toss cranberries in flour and fold into batter.
- Bake the cake: Pour batter into prepared pan and bake for 50-60 minutes, until a toothpick comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
- Prepare the glaze: Whisk together powdered sugar and orange juice until smooth. Drizzle over cooled cake.
Notes
- You can substitute dried cranberries if fresh or frozen aren’t available—just reduce the amount to 1 cup and soak in warm water for 10 minutes before using.
- Add a pinch of cinnamon to the batter for a cozy twist.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 31g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
