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Cranberry Orange Bundt Cake Recipe

★★★★★

4.9 from 61 reviews
  • Author: Harper
  • Total Time: 1 hr
  • Yield: Serves 8
  • Diet: Vegetarian

Description

This Cranberry Orange Bundt Cake is a moist, tender dessert with a delightful contrast between tart fresh cranberries and sweet orange-flavored cake. With a texture reminiscent of pound cake, it is enhanced by a light citrus glaze that adds a perfect touch of sweetness. Ideal for holiday gatherings, this cake bakes beautifully in a bundt or loaf pan and improves in flavor when allowed to set.

Ingredients

Scale

Cake

  • 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 pan topping)
  • 1 1/2 cups fresh cranberries

Icing

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

Instructions

  1. Prepare the Pan: Preheat oven to 350°F (175°C). Spray a bundt pan with cooking spray, then evenly sprinkle the 2 tablespoons of sugar on the bottom of the pan, followed by 1/4 cup of the fresh cranberries. Set aside.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the 1/2 cup softened butter and 1 cup sugar until the mixture becomes light and lemon-colored, about 4 to 5 minutes.
  3. Add Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.
  4. Incorporate Orange and Sour Cream: Mix in the orange juice and the orange zest, followed by the sour cream, ensuring the batter is smooth and evenly combined.
  5. Add Dry Ingredients: Gradually add the flour, baking powder, and salt to the wet mixture, mixing gently until just combined.
  6. Fold in Cranberries: Stir in the remaining 1 1/4 cups fresh cranberries carefully to distribute them evenly throughout the batter.
  7. Bake: Pour the batter into the prepared bundt pan over the sugared cranberries. Bake for 50 to 55 minutes, or until a cake tester inserted in the center comes out clean.
  8. Cool: Allow the cake to rest in the pan for 5 minutes after baking, then invert onto a wire rack to cool completely.
  9. Prepare Glaze: Mix the powdered sugar with 2 to 3 tablespoons of water, milk, or orange juice until smooth.
  10. Glaze the Cake: Spread the glaze evenly over the top and sides of the cooled cake for a sweet finish.

Notes

  • The cake pictured was baked in an 8-cup bundt pan, which makes it taller; this recipe also works well in a loaf pan.
  • Ensure sugar is sprinkled lightly and evenly on the pan bottom so it acts like a release agent, avoiding clumps.
  • If you prefer a sweeter cake, substitute fresh cranberries with Craisins (dried cranberries) to reduce tartness.
  • The recipe has been tested multiple times to ensure consistent results.
  • Doubling the recipe is recommended if using a larger bundt pan.
  • This cake improves in flavor when allowed to set for a day.
  • The cranberry syrup mentioned pairs well with pancakes, waffles, or crepes.
  • Melting confectionery chips like butterscotch should be done cautiously to avoid seizing; melt just before use.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dessert, Bundt Cake
  • Method: Baking
  • Cuisine: American

Keywords: cranberry cake, orange bundt cake, holiday dessert, moist cake, bundt cake recipe, cranberry dessert

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