Description
This Cranberry Orange Bundt Cake is a festive and moist dessert bursting with fresh orange zest, juicy cranberries, and a cinnamon-sugar swirl, topped with a tangy orange glaze. Perfect for holiday gatherings or any special occasion, this cake combines vibrant citrus flavors with tart cranberries for a delightful treat.
Ingredients
Scale
Cake
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons fresh orange zest
- 5 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk, at room temperature
- 1/4 cup (60ml) fresh orange juice
- 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)
Filling
- 2/3 cup (135g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Orange Glaze
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3–4 Tablespoons (45-60ml) fresh orange juice
Instructions
- Preheat oven and prepare pan: Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together for about 3 minutes until light and fluffy.
- Add wet ingredients to creamed butter: Add the eggs, sour cream, and vanilla extract to the creamed mixture. Beat on medium speed until fully combined. Scrape down the sides of the bowl as needed. The mixture may look curdled but this is normal.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, then pour in the milk and fresh orange juice. Beat on medium speed until the batter is smooth and completely combined.
- Fold in cranberries: Gently beat or stir in the cranberries until evenly distributed throughout the batter.
- Prepare the cinnamon sugar filling: In a small bowl, mix together the brown sugar and ground cinnamon until fully combined.
- Layer batter and filling: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar filling evenly on top, avoiding the edges to prevent sticking. Cover the filling evenly with the remaining cake batter.
- Bake the cake: Place the Bundt pan in the oven and bake for 70 minutes or until a toothpick inserted into the center comes out clean with only a few moist crumbs.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 1 hour. Then, invert the cake onto a wire rack or serving dish and allow it to cool completely.
- Make the orange glaze: Whisk together the confectioners’ sugar and 3 tablespoons of fresh orange juice until smooth. Add additional orange juice or confectioners’ sugar to thin or thicken the glaze as desired.
- Glaze the cake: Drizzle the orange glaze evenly over the cooled cake before slicing and serving.
- Store leftovers: Cover leftover cake tightly and store at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- You can make the entire cake ahead of time before adding the glaze. Cover and refrigerate for up to 2 days, then bring to room temperature before glazing and serving.
- Baked cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing.
- Use a 10-inch Bundt pan for best results.
- You can substitute full-fat sour cream with plain Greek yogurt to keep the cake moist and delicious.
- Use fresh orange juice for both the batter and glaze for the best flavor; fresh zest is also essential.
- Fresh, frozen, or dried cranberries can be used; if using frozen, do not thaw before mixing.
- To garnish, consider sugared cranberries for an attractive presentation.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 270 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 120 mg
