If you’re looking to brighten your baking repertoire with a cake that bursts with vibrant flavor and festive flair, the Cranberry Orange Bundt Cake Recipe is a must-try. This delightful dessert perfectly balances the tart sweetness of cranberries with the zesty freshness of oranges, all wrapped up in a tender, buttery crumb. It’s the kind of cake that looks stunning on any table and tastes like a warm hug on a cool afternoon. Whether you’re baking for a special occasion or simply treating yourself, this recipe promises smiles and compliments with every slice.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step toward baking a cake that’s both flavorful and beautifully textured. Each component plays a crucial role—from the tangy zest that lifts the flavor, to the creamy sour cream that keeps the crumb irresistibly moist and tender.
- 2 1/2 cups all-purpose flour: The foundation providing structure and that perfect tender crumb.
- 2 tsp baking powder: Helps the cake rise and become beautifully light.
- 1/2 tsp baking soda: Works with acidic ingredients to give some extra lift.
- 1/2 tsp salt: Enhances all the flavors and balances sweetness.
- 1 cup unsalted butter, softened: Adds richness and moisture for a luscious texture.
- 1 3/4 cups granulated sugar: Sweetens the cake while helping create a light, fluffy batter.
- 4 large eggs: Bind everything together and contribute to the cake’s structure.
- 1/2 cup fresh orange juice: Infuses bright citrus flavor and moisture.
- Zest of 2 oranges: Intensifies the orange aroma and adds natural oils bursting with flavor.
- 1 tsp vanilla extract: Complements the citrus and cranberry with warm, sweet notes.
- 1 cup sour cream: Keeps the cake extra moist and tangy, working beautifully with the cranberries.
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen): Provide vibrant color and tart bursts throughout every bite.
- 1 cup powdered sugar: For the glaze that adds a sweet finishing touch.
- 2–3 tbsp fresh orange juice: Mixed into the glaze for that perfect citrusy drizzle.
- Zest of 1 orange (optional): Garnishes the cake with an extra pop of color and flavor.
How to Make Cranberry Orange Bundt Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure your cake releases beautifully after baking, which is crucial for that iconic Bundt shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures even distribution of your leavening agents and salt, setting the stage for a consistent texture and lift.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This creaminess is what incorporates air into your batter, contributing to that perfect cakey softness.
Step 4: Add Eggs
Add the eggs one at a time, mixing thoroughly after each addition. This gradual method keeps the batter smooth and prevents it from curdling.
Step 5: Incorporate Citrus Flavors
Stir in the fresh orange juice, orange zest, and vanilla extract. These ingredients give your cake its signature bright and inviting aroma, layering flavor early on.
Step 6: Combine Dry Ingredients and Sour Cream
Alternating between the dry mixture and sour cream, gradually mix them into your batter, starting and ending with the dry ingredients. This careful folding helps maintain a tender crumb without overworking the batter.
Step 7: Fold in Cranberries
Gently fold in the fresh or frozen cranberries without thawing them if frozen. This keeps the berries from bleeding too much color into the batter while allowing their tartness to shine in the final cake.
Step 8: Bake the Cake
Pour the batter evenly into the prepared bundt pan, smoothing the top. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean—this guarantees the perfect moist bake without overcooking.
Step 9: Cool and Glaze
Let the cake cool in the pan for 10 minutes before gently inverting it onto a wire rack to cool completely. Whisk together powdered sugar and orange juice for a smooth glaze, then drizzle over the cooled cake. Top with optional orange zest for an elegant, zesty finish.
How to Serve Cranberry Orange Bundt Cake Recipe
Garnishes
The classic orange zest garnish not only enhances the cake’s citrus punch but adds a beautiful visual accent. Fresh cranberries or a light dusting of powdered sugar can also bring that festive sparkle, making each slice picture-perfect.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream or a scoop of rich vanilla ice cream. If you’re feeling fancy, a light drizzle of crème anglaise or a warm cup of spiced tea complements the cranberry orange harmony beautifully.
Creative Ways to Present
Consider slicing the cake and serving it as elegant mini Bundts or layered breakfast pastries with fresh berries and mascarpone. Wrapping individual slices with a ribbon or placing them on a decorative platter is a lovely way to impress guests during holiday gatherings or brunches.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Cranberry Orange Bundt Cake tightly in plastic wrap or an airtight container to maintain its fresh, moist texture. Stored at room temperature, it will stay fresh for up to 3 days, or up to 5 days in the fridge.
Freezing
This cake freezes beautifully—wrap it tightly in plastic wrap and then foil to protect against freezer burn. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
To enjoy the cake warm, reheat individual slices gently in the microwave for 15 to 20 seconds. This quick warm-up revives the buttery softness and heightens the fragrance of the orange zest, making every bite feel freshly baked.
FAQs
Can I substitute frozen cranberries for fresh?
Absolutely! Frozen cranberries work just as well, but be sure not to thaw them before folding into the batter to keep the color and texture intact.
What if I don’t have a bundt pan?
You can bake this batter in a regular loaf pan or a round cake pan; just keep an eye on the baking time as it may differ slightly due to the pan shape and size.
Can I make this recipe dairy-free?
Yes! Substitute the sour cream with a dairy-free alternative like coconut yogurt or a plant-based sour cream substitute, and use dairy-free butter to keep the rich texture.
How do I prevent the cranberries from sinking?
Coating the cranberries lightly with flour before folding them into the batter helps them stay suspended rather than sinking to the bottom during baking.
Is the glaze necessary?
While the glaze adds a lovely touch of sweetness and an extra hit of orange flavor, the cake is delicious on its own if you prefer a less sweet finish.
Final Thoughts
There’s something truly magical about the combination of cranberries and orange in this Bundt cake—it’s festive, flavorful, and downright irresistible. The Cranberry Orange Bundt Cake Recipe is a fantastic way to bring a bit of sunshine and color to your dessert table, no matter the season. I can’t wait for you to try it and share the joy it brings to every bite. Happy baking!
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Cranberry Orange Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 slices 1x
Description
This Cranberry Orange Bundt Cake is a moist and flavorful dessert that perfectly balances the tartness of fresh cranberries with the bright citrus notes of orange. The tender crumb, enhanced by sour cream and a fragrant orange glaze, makes it an ideal treat for holiday gatherings or any special occasion.
Ingredients
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
Add-ins and Garnish
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- 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). Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes a few minutes and helps create a tender crumb.
- Add Eggs: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition to ensure they are fully incorporated.
- Add Flavorings: Stir in fresh orange juice, the zest of two oranges, and vanilla extract to infuse the batter with vibrant citrus flavors.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and finish with the dry ingredients, mixing gently just until combined to avoid overmixing.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, being careful not to crush them to keep their shape intact.
- Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Prepare Glaze and Finish: Whisk powdered sugar with 2 to 3 tablespoons of fresh orange juice until smooth to create a glaze. Drizzle this over the cooled cake and garnish with additional orange zest if desired.
Notes
- Do not thaw frozen cranberries before folding them into the batter to prevent color bleeding.
- Ensure the bundt pan is well-greased and floured to avoid sticking.
- Use fresh orange juice and zest for the best citrus flavor.
- You can substitute sour cream with Greek yogurt if preferred.
- Store leftover cake in an airtight container for up to 3 days at room temperature.
- This cake can be made a day ahead; let it cool completely before glazing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
