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Cranberry Orange Bundt Cake Recipe

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This Cranberry Orange Bundt Cake is bursting with bright citrus flavor and tart cranberries, making it perfect for holiday gatherings or cozy winter baking. The cake is moist, tender, and topped with a sweet orange glaze for the perfect finishing touch. Serve it for brunch, dessert, or as a festive centerpiece for any celebration!

Ingredients

Scale

For the Cake:

  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (230 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange zest (from 1–2 oranges)
  • ½ cup (120 ml) fresh orange juice
  • 1 cup (240 g) sour cream (or Greek yogurt)
  • 2 cups (200 g) fresh or frozen cranberries (if frozen, don’t thaw)
  • 2 tablespoons all-purpose flour (to coat cranberries and prevent sinking)

For the Orange Glaze:

  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons fresh orange juice
  • ½ teaspoon orange zest (optional, for extra citrus punch)

Instructions

1. Prepare the pan:

  • Preheat the oven to 350°F (175°C).
  • Grease and flour a bundt pan thoroughly to prevent sticking.

2. Mix the dry ingredients:

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar:

  • In a large bowl, use an electric mixer to cream butter and sugar together until light and fluffy (about 3-4 minutes).
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract and orange zest.

4. Combine wet and dry ingredients:

  • Alternately add the dry ingredients and the orange juice/sour cream to the butter mixture, starting and ending with the flour mixture. Mix until just combined.

5. Fold in the cranberries:

  • Toss the cranberries with 2 tablespoons of flour, then gently fold them into the batter.

6. Bake the cake:

  • Pour the batter into the prepared bundt pan and spread evenly.
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  • Cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

7. Make the glaze:

  • Whisk together powdered sugar, orange juice, and orange zest until smooth.
  • Drizzle over the cooled cake and let set before serving.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter.
  • Coat cranberries in flour to prevent them from sinking to the bottom.
  • Store the cake in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.

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