Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake is a delightful treat that brings a burst of flavor and festive cheer to any gathering. With its perfect balance of tart cranberries and zesty oranges, this cake is not just a dessert; it’s a slice of happiness. Whether served at a holiday brunch, a cozy family gathering, or even just because, it never fails to impress. The vibrant colors and flavors make it as pleasing to the eye as it is to the palate.

Gather Your Cranberry Orange Bundt Cake Ingredients

To whip up this delicious treat, you’ll need the following ingredients:

• 1 1/2 cups (190 g) all-purpose flour
• 2 teaspoons (8 g) baking powder
• 1/4 teaspoon (1.5 g) salt
• 1 cup (240 g) sour cream
• 1 cup (200 g) sugar
• 3 large eggs
• Zest of one orange (about 1 tablespoon)
• Juice of one orange (about 1/4 cup or 60 ml)
• 1/2 cup (115 g) butter, softened
• 2 tablespoons (25 g) sugar (for the pan)
• 1 1/2 cups (150 g) fresh cranberries

For the Icing:

• 1 cup (120 g) powdered sugar
• 2 – 3 tablespoons (30-45 ml) water, milk, or orange juice

Step-by-Step Cranberry Orange Bundt Cake Recipe

1. Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your cake bakes evenly and has a lovely rise.

2. Prepare the Bundt Pan: Spray your bundt pan with cooking spray to prevent sticking. Then, sprinkle the 2 tablespoons of sugar on the bottom of the pan. This will create a nice, sweet crust. Add 1/4 cup of the cranberries on top of the sugar.

3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer. Beat for about 4-5 minutes until the mixture turns a lovely lemon color.

4. Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.

5. Incorporate Orange Juice and Zest: Stir in the fresh orange juice and zest. The aroma will be wonderful!

6. Mix in Sour Cream: Add the sour cream and blend until everything is smoothly combined.

7. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing well.

8. Add Cranberries: Finally, stir in the remaining 1 1/4 cups of fresh cranberries gently to avoid crushing them.

9. Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

10. Cool: Once baked, let the cake cool in the pan for about 5 minutes. Carefully invert it onto a wire rack to cool completely.

11. Prepare Icing: While the cake cools, mix the powdered sugar with 2-3 tablespoons of water, milk, or orange juice until you achieve a smooth icing consistency.

12. Glaze the Cake: Once the cake is completely cool, drizzle the icing over the top and let it drip down the sides.

How to Serve Cranberry Orange Bundt Cake

This beautiful cake is easy to serve and looks stunning on any table. Consider slicing it into generous pieces and arranging them on a decorative platter.

You might want to serve it with a dollop of whipped cream or a scoop of vanilla ice cream on the side to enhance the flavors. Fresh mint leaves can also be a delightful garnish, adding a touch of color and freshness. Pair it with a cup of hot tea or coffee for a cozy afternoon treat!

Expert Tips for Cranberry Orange Bundt Cake

• Fresh Cranberries: If they aren’t available, you can use frozen cranberries. Just make sure to thaw them and drain any excess liquid before adding them to the batter.

• Zest Fresh Oranges: Don’t skip the orange zest! It really amplifies the flavor and gives the cake that wonderful citrus aroma.

• Make it Ahead: This cake can be made a day in advance and stored at room temperature. Just add the glaze right before serving for the best presentation.

Cranberry Orange Bundt Cake FAQs

Can I use dried cranberries instead?
While fresh cranberries give the best flavor and texture, dried cranberries can be used in a pinch. Just chop them up and soak them in orange juice for about 15 minutes before adding them to the batter.

How should I store the cake?
Keep the cake covered at room temperature for up to three days. For longer storage, you can refrigerate it, but it’s best enjoyed fresh.

Can I freeze this cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and foil, then freeze it for up to three months. To enjoy, allow it to thaw at room temperature, and then glaze it.

This Cranberry Orange Bundt Cake is not just a recipe; it’s an experience of flavors. I hope you give it a try and enjoy every delicious bite!

Print Recipe

Cranberry Orange Bundt Cake

A delightful cake that combines tart cranberries and zesty oranges, perfect for any gathering.

Prep Time20 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 15 minutes mins

Course: Dessert, Snack

Cuisine: American, Holiday

Keyword: Bundt Cake, Cranberry Orange Bundt Cake, Cranberry Recipes, Holiday Desserts, Orange Desserts

Servings: 10 servings

Calories: 320kcal

Ingredients

Main Ingredients

• 1.5 cups 1 1/2 cups all-purpose flour Sift before measuring for accuracy.
• 2 teaspoons 2 teaspoons baking powder
• 1/4 teaspoon 1/4 teaspoon salt
• 1 cup 1 cup sour cream Room temperature for easier mixing.
• 1 cup 1 cup sugar
• 3 large 3 large eggs Room temperature for better incorporation.
• 1 tablespoon Zest of one orange Enhances the aroma.
• 1/4 cup Juice of one orange Approximately 60 ml.
• 1/2 cup 1/2 cup butter, softened Make sure it's soft for easy creaming.
• 2 tablespoons 2 tablespoons sugar (for the pan) Creates a sweet crust.
• 1.5 cups 1 1/2 cups fresh cranberries Reserve some for the pan.

For the Icing

• 1 cup 1 cup powdered sugar
• 2-3 tablespoons 2 – 3 tablespoons water, milk, or orange juice Adjust for desired consistency.

Instructions

Preparation

• Preheat your oven to 350°F (175°C).
• Spray your bundt pan with cooking spray and sprinkle 2 tablespoons of sugar at the bottom.
• Add 1/4 cup of cranberries on top of the sugar in the pan.
• In a large mixing bowl, cream the softened butter and 1 cup of sugar until the mixture is light and fluffy, about 4-5 minutes.
• Add eggs one at a time, mixing well after each addition.
• Stir in the fresh orange juice and zest.
• Blend in the sour cream until smooth.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually mix the dry ingredients into the wet ingredients until just combined.
• Gently fold in the remaining 1 1/4 cups of fresh cranberries.

Baking

• Pour the batter into the prepared bundt pan and smooth the top.
• Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
• Cool in the pan for about 5 minutes, then invert onto a wire rack to cool completely.

Icing and Serving

• Mix 1 cup of powdered sugar with 2-3 tablespoons of water, milk, or orange juice until smooth.
• Drizzle the icing over the cooled cake and let it drip down the sides.

Notes

For serving, slice the cake and consider pairing it with whipped cream or ice cream. Garnish with fresh mint leaves and serve with tea or coffee. This cake can be made a day in advance.