Dessert

Cranberry Orange Bundt Cake Recipe

ByHarper Ellington October 27, 2025October 27, 2025

Introduction

This Cranberry Orange Bundt Cake is a moist, flavorful dessert that combines the tartness of fresh cranberries with bright orange zest and juice. Its texture is reminiscent of a pound cake, making it a perfect treat for holiday gatherings or any special occasion. A light glaze adds a touch of sweetness to balance the tart cranberries.

The image shows a white plate with several slices of a cake arranged in a slightly overlapping way. The cake itself has a light yellow color with visible red cherry pieces spread throughout the soft crumb. The top layer of the cake is coated with a white, smooth icing that has a slightly shiny texture, with bits of crumbly light brown streusel scattered on top. The inside of the cake looks moist and fluffy, contrasting with the crunchy topping. The overall presentation sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sour cream
1 cup sugar
3 large eggs
Zest of one orange (about 1 tablespoon)
Juice of one orange
1/2 cup butter
2 tablespoons sugar (for the pan)
1 1/2 cups fresh cranberries

For the Icing:

1 cup powdered sugar
2 – 3 tablespoons water, milk, or orange juice

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spray a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar evenly on the bottom of the pan, then scatter 1/4 cup of the cranberries over the sugar. Set aside.
Step 2: Cream together the butter and sugar until the mixture lightens to a lemon color, about 4 to 5 minutes. Add the eggs one at a time, mixing each in fully before adding the next.
Step 3: Stir in the orange juice and orange zest, followed by the sour cream until fully incorporated.
Step 4: In a separate bowl, combine the flour, salt, and baking powder. Add this dry mixture to the wet ingredients and mix until just combined.
Step 5: Gently fold in the remaining 1 1/4 cups of fresh cranberries.
Step 6: Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to sit in the pan for 5 minutes after removing from the oven. Then invert the cake onto a wire rack to cool completely.
Step 8: To make the glaze, mix the powdered sugar with 2 to 3 tablespoons of water, milk, or orange juice until smooth. Spread the glaze over the top and sides of the cooled cake.

Tips & Variations

Use Crasins or dried cranberries instead of fresh if you prefer a sweeter cake with less tartness.
Sprinkle the sugar lightly and evenly in the pan to help release the cake without clumping.
If baking in a larger bundt pan, consider doubling the recipe for best results.
Letting the cake sit for a day enhances the flavors and texture.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week; allow it to come to room temperature before serving. Reheat slices gently in the microwave for 10-15 seconds if desired.