Description
This Cranberry Orange Bundt Cake is a moist and flavorful dessert bursting with fresh cranberries and bright citrus notes. Featuring a luscious cinnamon sugar swirl and topped with a tangy orange glaze, this festive cake is perfect for holiday gatherings or any special occasion.
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 and prepare pan: Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan thoroughly to ensure easy cake release.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, packed brown sugar, granulated sugar, and fresh orange zest together until light and fluffy, about 3 minutes.
- Add eggs and wet ingredients: Add the eggs, sour cream, and vanilla extract to the creamed mixture and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as necessary. The mixture may appear curdled, which is normal.
- Combine wet and dry mixtures: Gradually pour the dry ingredients into the wet ingredients, then add the milk and fresh orange juice. Beat at medium speed until fully combined, resulting in a thick yet silky batter.
- Fold in cranberries: Gently beat or stir in the fresh or frozen cranberries without thawing.
- Prepare filling: In a small bowl, mix the brown sugar and ground cinnamon until well combined.
- Layer batter and filling: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter, making sure to keep it away from the edges to prevent sticking. Cover with the remaining batter evenly.
- Bake the cake: Bake in the preheated oven for 70 minutes or until a toothpick inserted into the center comes out clean or with a few lightly moist crumbs. Because this cake is large and dense, baking time may vary slightly.
- Cool the cake: Remove the cake from the oven and allow it to cool for 1 hour inside the pan. Then invert the Bundt cake onto a wire rack or serving dish and cool completely.
- Make orange glaze: Whisk together the confectioners’ sugar with 3 tablespoons of fresh orange juice. Adjust thickness by adding an extra tablespoon of juice to thin or more confectioners’ sugar to thicken.
- Glaze and serve: Drizzle the orange glaze 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 glazing). Refrigerate covered for up to 2 days and bring to room temperature before glazing and serving.
- Baked cake freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before icing.
- Use 1/2 cup plain Greek yogurt as a substitute for the sour cream without compromising moisture or flavor.
- Fresh orange juice is recommended over store-bought for a brighter flavor in both the cake and glaze.
- Fresh, frozen (unthawed), or dried cranberries can be used in the same quantity.
- Optional garnish: add sugared cranberries on top for festive decoration.
- To prevent sticking, avoid sprinkling cinnamon sugar near the edges of the pan.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 110 mg
