Description
This Cranberry Orange Bundt Cake is a moist and flavorful dessert that beautifully combines the tartness of cranberries with the bright zestiness of fresh oranges. Packed with cinnamon-swirled filling and topped with a citrusy orange glaze, this cake is perfect for festive occasions or a special treat any time of year.
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 removal of the cake after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt; set aside to be combined with wet ingredients later.
- Cream butter and sugars with zest: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together until light and fluffy, about 3 minutes.
- Add eggs, sour cream, and vanilla: Add the eggs one at a time, then add the sour cream and vanilla extract. Beat on medium speed until just combined, scraping down the sides of the bowl as needed. The batter may look curdled, which is normal.
- Incorporate dry ingredients & liquids: Gradually pour the dry ingredients into the wet mixture. Add the milk and fresh orange juice. Beat on medium speed until the batter is fully combined, thick yet silky in texture.
- Fold in cranberries: Gently fold in the fresh or frozen cranberries (do not thaw if frozen) using a spatula until evenly distributed throughout the batter.
- Prepare cinnamon sugar filling: In a small bowl, combine the brown sugar and ground cinnamon, mixing well.
- 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, keeping the mixture toward the center and avoiding the edges to prevent sticking. Top with the remaining cake batter and smooth the surface.
- Bake the cake: Bake for 55 to 70 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Baking time may vary depending on oven and pan size due to the dense nature of this cake.
- Cool in pan: Remove the cake from the oven and allow it to cool in the pan for 1 hour to set the structure and ease removal.
- Invert and cool completely: Carefully invert the cake onto a wire rack or serving dish, and let it cool completely before glazing.
- Prepare orange glaze: In a bowl, whisk together the confectioners’ sugar and 3 tablespoons of fresh orange juice. Add an additional tablespoon of orange juice to thin the glaze if necessary, or more sugar to thicken.
- Glaze and serve: Drizzle the orange glaze evenly over the cooled cake. Slice and serve fresh.
- Storage: Cover leftover cake tightly. Store at room temperature for up to 2 days or refrigerate for up to 1 week. The cake can also be frozen for up to 3 months, thawing overnight in the refrigerator before bringing to room temperature and glazing.
Notes
- You can prepare the entire cake in advance (excluding the glaze). Refrigerate the cooled cake up to 2 days or freeze for up to 3 months for convenience.
- For a moist texture, substitute sour cream with plain Greek yogurt in equal amounts.
- Use fresh orange juice and zest for a bright citrus flavor; store-bought juice will not deliver the same freshness.
- Fresh, frozen, or dried cranberries all work, but if using frozen, do not thaw before adding to batter.
- For an elegant touch, garnish with sugared cranberries before serving.
- Use a well-greased 10-inch Bundt pan to prevent sticking and aid in cake inversion.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
