Description
This Cranberry Orange Bundt Cake is a moist and zesty dessert perfect for festive occasions or any time you want a delightful citrus and berry treat. The cake combines fresh orange juice and zest with tart cranberries for a refreshing flavor, finished with a sweet orange glaze that adds a glossy, flavorful touch.
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
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Zest of 1 orange (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan 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 mixing bowl, cream the softened unsalted butter with granulated sugar until the mixture is light, fluffy, and pale in color. This process usually takes several minutes and incorporates air for a tender cake.
- Add Eggs: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate before adding the next.
- Add Flavorings: Stir in fresh orange juice, orange zest, and vanilla extract for a vibrant citrus flavor and aromatic vanilla note.
- Combine Wet and Dry Ingredients: Gradually mix in the dry ingredients in batches, alternating with the sour cream. Start and end with the dry ingredients to keep the batter well balanced. Mix until just combined to avoid overworking the batter.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without bursting them.
- Bake the Cake: Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes to set, then invert it onto a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: Whisk powdered sugar and fresh orange juice together until smooth to create the glaze. Drizzle the glaze over the cooled cake evenly. Optionally, garnish with additional orange zest for extra color and flavor.
Notes
- Do not thaw frozen cranberries before folding into the batter, as this prevents excess moisture and color bleeding.
- Be careful not to overmix the batter once the dry ingredients are added to ensure a tender crumb.
- Use a toothpick or cake tester to check for doneness; it should come out clean or with just a few crumbs attached.
- For best results, use fresh oranges for juice and zest to maximize flavor.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
