Description
This Cranberry Orange Bundt Cake is a moist and flavorful dessert featuring the bright zest and juice of fresh oranges combined with tart cranberries. Perfectly tender with a delightful citrus glaze, this cake is ideal for festive occasions or a special treat any time of year.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh orange juice
- Zest of 2 oranges
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Zest of 1 orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter with granulated sugar until the mixture is light and fluffy. This aeration is key for a tender cake texture.
- Add Eggs: Add eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Add Orange and Vanilla: Stir in fresh orange juice, orange zest, and vanilla extract to infuse the batter with vibrant citrus flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream. Start and end with the dry mixture, mixing until just combined to avoid overmixing.
- Fold in Cranberries: Gently fold in fresh or frozen cranberries without thawing if frozen, to distribute them evenly without breaking them apart.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Whisk together powdered sugar and fresh orange juice until smooth to create a glaze. Drizzle this over the cooled cake and garnish with additional orange zest if desired for extra flavor and decoration.
Notes
- Do not thaw the cranberries before folding them into the batter to prevent discoloration and texture issues.
- Ensure the bundt pan is well greased and floured to avoid sticking.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and similar moisture.
- The glaze consistency can be adjusted by adding more powdered sugar or orange juice as needed.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
