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
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
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
