Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake is a delightful treat that captures the essence of a cozy holiday gathering or a sunny afternoon snack. I’ve fallen in love with the vibrant flavors of this cake, which pairs tart cranberries with aromatic orange zest. It’s a seasonal favorite for many, serving as a beautiful centerpiece for celebrations or even as a thoughtful homemade gift. The combination of sweet and tart, wrapped in a tender cake with a glossy glaze, makes it a highly anticipated dessert.

What Makes This Recipe Special

What sets the Cranberry Orange Bundt Cake apart is its unique blend of flavors and textures. This cake isn’t just about sweetness; it delivers a refreshing tartness from the cranberries that brilliantly complements the warm citrus notes of the orange. The recipe is relatively quick to whip up, making it perfect for holiday gatherings, family brunches, or even just a cozy night in with your loved ones. Plus, a Bundt cake always feels a bit more special with its beautiful shape.

“I made this cake for Thanksgiving, and it was a hit! Everyone loved the combination of cranberries and orange. I’ll definitely be making it again!” – Emily, a satisfied home baker.

How to Prepare This Recipe

Creating this Cranberry Orange Bundt Cake is a straightforward process, perfect for both novice bakers and seasoned pros. The method involves a few simple steps, starting with prepping your Bundt pan. Once you’ve gathered your ingredients, you’ll mix the wet and dry components separately before combining them into a fluffy batter. After adding in the cranberries, it will bake in the oven, filling your kitchen with an irresistible aroma.

What you’ll need

To make a delightful Cranberry Orange Bundt Cake, gather the following ingredients:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream (you can substitute with Greek yogurt)
• 1 cup granulated sugar
• 3 large eggs
• Zest of one orange (about 1 tablespoon)
• Juice of one orange
• 1/2 cup unsalted butter, softened
• 2 tablespoons sugar (for sprinkling)
• 1 1/2 cups fresh cranberries (you can use frozen cranberries, but fresh offers better texture)

For the icing:

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

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease a Bundt pan with cooking spray.
2. Sprinkle the 2 tablespoons of sugar on the bottom of the pan followed by 1/4 cup of cranberries.
3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes. The mixture should turn a lovely lemon color.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the orange juice and zest, followed by the sour cream, ensuring everything is combined smoothly.
6. In another bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
7. Gently fold in the remaining 1 1/4 cups of cranberries.
8. Pour the batter into the prepared Bundt pan and spread it evenly.
9. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 5 minutes before flipping it onto a wire rack to cool completely.
11. For the icing, mix powdered sugar with enough liquid (water or juice) to achieve a pourable consistency. Drizzle the glaze over the cooled cake, allowing some to drip down the sides.

Best Way to Serve

This Cranberry Orange Bundt Cake shines on its own, but there are plenty of ways to enjoy it! Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a hot cup of tea or coffee, making it ideal for afternoon gatherings. During festive occasions, consider decorating it with fresh cranberries and orange slices for a vibrant presentation.

Storage Tips

To keep your leftover Cranberry Orange Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it longer, you can refrigerate it for up to a week. You can also freeze individual slices wrapped in plastic wrap and aluminum foil for up to three months. When you’re ready to indulge again, simply thaw at room temperature and enjoy!

Expert Advice

To elevate your Cranberry Orange Bundt Cake, consider using high-quality butter for a richer flavor and organic oranges for zest. Be mindful not to overmix your batter once the flour is added; this keeps the cake tender and fluffy. If you’re not a fan of tartness, consider adding more sugar or even a splash of vanilla extract for a different flavor profile.

Creative Twists

Feel like experimenting? You could swap out the cranberries for blueberries or raspberries for a different berry experience. Orange-flavored extracts or flavored zest can also add a unique twist. For those looking for a holiday vibe, consider adding a pinch of cinnamon or nutmeg to the batter as warm spices complement the citrus beautifully.

Common Questions

How long does it take to prepare this cake?

From prep to bake, expect to spend about 15-20 minutes preparing the ingredients and mixing, plus an additional 50-55 minutes baking time.

Can I use frozen cranberries?

Absolutely! Just toss them in a bit of flour before adding to the batter to prevent them from sinking to the bottom.

How do I know when my cake is done?

Perform the toothpick test! Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s ready to come out of the oven.

By weaving in these elements, the Cranberry Orange Bundt Cake becomes more than just a recipe; it transforms into a memorable experience ready to share with friends and family. Enjoy baking and savor each slice!

Cranberry Orange Bundt Cake

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• Total Time: 75 minutes
• Yield: 10 servings 1x
• Diet: Vegetarian

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Description

A delightful bundt cake that combines tart cranberries with aromatic orange zest, perfect for holiday gatherings or cozy afternoons.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream (or Greek yogurt)
• 1 cup granulated sugar
• 3 large eggs
• Zest of one orange (about 1 tablespoon)
• Juice of one orange
• 1/2 cup unsalted butter, softened
• 2 tablespoons sugar (for sprinkling)
• 1 1/2 cups fresh cranberries (frozen cranberries can be used)
• For the icing: 1 cup powdered sugar
• 2–3 tablespoons water, milk, or orange juice

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a Bundt pan with cooking spray.
2. Sprinkle the 2 tablespoons of sugar on the bottom of the pan followed by 1/4 cup of cranberries.
3. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Stir in the orange juice and zest, followed by the sour cream, ensuring everything is combined smoothly.
6. In another bowl, whisk together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, stirring until just combined.
7. Gently fold in the remaining 1 1/4 cups of cranberries.
8. Pour the batter into the prepared Bundt pan and spread it evenly.
9. Bake for 50-55 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for about 5 minutes before flipping it onto a wire rack to cool completely.
11. For the icing, mix powdered sugar with enough liquid (water or juice) to achieve a pourable consistency. Drizzle the glaze over the cooled cake.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and aluminum foil for up to 3 months.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 18g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 70mg

Keywords: Cranberry, Orange, Bundt Cake, Holiday Dessert, Baking