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Cranberry Orange Bundt Cake

A delightful cake that combines tart cranberries and zesty oranges, perfect for any gathering.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
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.