Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cranberry Orange Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 14 reviews

This Cranberry Orange Bundt Cake is a moist and flavorful holiday treat featuring a buttery brown sugar orange crumb, tart cranberries, and a cinnamon-sugar swirl. Finished with a simple fresh orange glaze, it’s perfect for festive gatherings or brunches.

  • Total Time: 5 hours, 30 minutes
  • Yield: serves 12

Ingredients

Cake

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 1 and 1/4 cups (20 Tbsp; 283g) 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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan thoroughly to ensure easy cake release after baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
  3. Cream Butter and Sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the unsalted butter, brown sugar, granulated sugar, and fresh orange zest together until light and fluffy, about 3 minutes. This step helps incorporate air and develops a rich orange aroma.
  4. Add Wet Ingredients: To the creamed mixture, add the eggs, full-fat sour cream, and vanilla extract. Beat on medium speed until all ingredients are fully combined. Scrape down the bowl sides if needed. The mixture might look curdled at this point, which is normal.
  5. Combine Wet and Dry Ingredients: Pour the dry flour mixture into the wet ingredients. Add the milk and fresh orange juice, then beat on medium speed until the batter is completely combined and smooth. Carefully stir in the cranberries by hand or with the mixer on low, ensuring they are evenly distributed without breaking them.
  6. Prepare Cinnamon Sugar Filling: In a small bowl, mix the brown sugar and ground cinnamon together to create the cake filling swirl.
  7. Layer Batter and Filling: Pour half of the batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar filling evenly over the batter, keeping it away from the edges to ensure the swirl forms in the center and doesn’t stick to the pan. Cover evenly with the remaining batter to encase the filling.
  8. Bake the Cake: Bake in the preheated oven for 55–70 minutes, or until a toothpick inserted into the cake comes out clean or with just a few lightly moist crumbs. Because this is a dense, large cake, it may take slightly longer depending on your oven.
  9. Cool in Pan: Remove the cake from the oven and let it cool inside the pan for 1 hour. This helps the cake stabilize before removing.
  10. Invert and Cool Completely: Carefully invert the Bundt cake onto a wire rack or serving dish and allow it to cool completely before glazing.
  11. Prepare Orange Glaze: Whisk together the confectioners’ sugar with 3 tablespoons of fresh orange juice. Adjust consistency by adding more orange juice to thin or more confectioners’ sugar to thicken as desired.
  12. Glaze and Serve: Drizzle the orange glaze over the fully cooled cake. Slice and serve for a delightful dessert or festive brunch addition.
  13. Store Leftovers: Cover leftover cake tightly. It can be stored at room temperature for up to 2 days or refrigerated for up to 1 week to maintain freshness.

Notes

  • You can make the entire cake ahead of time before adding the glaze. Cover the cooled cake and refrigerate up to 2 days; 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.
  • Special tools helpful for this recipe include a 10-inch Bundt Pan, electric mixer, citrus zester, and cooling rack.
  • For a moist alternative, substitute sour cream with plain Greek yogurt in equal amounts.
  • Use fresh orange juice and zest for best flavor; fresh juice significantly improves taste compared to store-bought.
  • Fresh, frozen (unthawed), or dried cranberries can be used; adjust texture expectations accordingly.
  • Optional garnish: sugared cranberries add a festive touch and extra crunch.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://cozykitchenbymaya.com/cranberry-orange-bundt-cake-recipe/