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Cranberry Orange Bundt Cake Recipe

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4 from 84 reviews

This Cranberry Orange Bundt Cake is a moist and flavorful treat featuring a buttery brown sugar orange crumb, tart fresh cranberries, and a cinnamon-sugar ribbon swirl. Topped with a tangy orange glaze, it’s perfect for holidays, brunches, or any special occasion that calls for a stunning, delicious cake.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 to 14 servings

Ingredients

Cake

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 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 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 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 generously grease a 10-inch Bundt pan to ensure the cake releases easily after baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later incorporation.
  3. Cream Butter and Sugars: Using a handheld or stand mixer with paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together for about 3 minutes until the mixture is light and fluffy.
  4. Add Eggs and Dairy: Beat in the eggs one at a time along with the full-fat sour cream and vanilla extract on medium speed until fully combined. Scrape down the sides of the bowl as necessary. The batter might look curdled, but this is normal.
  5. Mix 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 smooth and combined. Gently fold in the cranberries, ensuring even distribution without stirring too vigorously.
  6. Prepare the Filling: In a small bowl, stir together the brown sugar and ground cinnamon for the cinnamon-sugar swirl.
  7. Assemble Cake Batter and Swirl: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter, focusing on the center to prevent sticking to the edges of the pan. Cover with the remaining batter, spreading it evenly over the top.
  8. Bake: Place the Bundt pan in the preheated oven and bake for 55 to 70 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs. Due to the cake’s density, baking time may vary, so check accordingly.
  9. Cool: Remove the cake from oven and allow it to cool in the pan for 1 hour. Then invert the Bundt cake onto a wire rack or serving plate to cool completely.
  10. Prepare the Orange Glaze: Whisk the confectioners’ sugar with 3 tablespoons of fresh orange juice until smooth. Adjust the consistency by adding more orange juice to thin or more powdered sugar to thicken as desired.
  11. Glaze and Serve: Drizzle the orange glaze evenly over the cooled cake just before slicing and serving. For added flair, garnish with sugared cranberries if you like.
  12. Storage: Store leftover cake tightly covered 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; thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

Notes

  • You can make the entire cake ahead of time (without icing) and refrigerate it for up to 2 days; bring to room temperature before icing.
  • Baked cake freezes well for up to 3 months; thaw in refrigerator overnight before serving.
  • If you don’t have sour cream, plain Greek yogurt is an excellent substitute offering similar moisture and flavor.
  • Use fresh orange juice for best flavor in both cake and glaze, rather than store-bought juice.
  • Fresh, frozen (unthawed), or dried cranberries all work well in this recipe.
  • Optional garnish: sugared cranberries add a festive decorative touch.
  • To prevent sticking, keep the cinnamon sugar swirl in the center of the pan and avoid edges.
  • Author: Adeline
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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