Introduction

This Cranberry Orange Bundt Cake is a delightful treat combining tangy cranberries and bright citrus flavors. Perfect for festive occasions or a cozy afternoon snack, it’s moist, flavorful, and topped with a simple glaze that adds just the right touch of sweetness.

A round bundt cake sits on a clear glass cake stand with a detailed scalloped edge. The cake is golden yellow with visible red berry pieces evenly distributed throughout its thick, shiny white glaze that drips down the sides. The glaze has a slightly translucent texture, showing the berries underneath. Behind the cake, there is a clear glass bowl filled with frosted red berries, and on the white marbled surface below, three small, shiny green decorative balls are placed next to the cake stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose 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, softened
2 tablespoons sugar (for the pan)
1 1/2 cups fresh cranberries
1 cup powdered sugar (for the icing)
2–3 tablespoons water, milk, or orange juice (for the icing)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare a bundt pan by spraying it with cooking spray. Sprinkle 2 tablespoons of sugar evenly on the bottom of the pan, then add 1/4 cup of fresh cranberries over the sugar.
Step 2: In a large bowl, cream together the softened butter and 1 cup sugar until the mixture is light lemon-colored and fluffy, about 4-5 minutes.
Step 3: Add the eggs one at a time, beating well after each addition until fully incorporated.
Step 4: Stir in the orange juice and zest, then blend in the sour cream until the mixture is smooth.
Step 5: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Step 6: Gently fold in the remaining 1 1/4 cups of fresh cranberries.
Step 7: Pour the batter evenly into the prepared bundt pan. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Let the cake cool in the pan for about 5 minutes, then invert it onto a wire rack to cool completely.
Step 9: To make the icing, combine the powdered sugar with 2-3 tablespoons of water, milk, or orange juice until it reaches a drizzle consistency. Spread the glaze evenly over the cooled cake and allow it to set before serving.

Tips & Variations

For extra flavor, try adding 1/2 teaspoon of vanilla extract to the batter.
To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
If fresh cranberries aren’t available, frozen cranberries can be used—just do not thaw before adding to the batter.
Orange juice in the icing enhances the citrus flavor, but water or milk makes a milder glaze.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To enjoy after freezing, thaw overnight in the refrigerator and bring to room temperature before serving. The glaze may soften slightly when refrigerated or frozen but will still taste delicious.

How to Serve

A bundt cake with a light golden brown texture sits on a clear glass cake stand featuring decorative edges. The cake has multiple vertical ridges around the sides and is topped with creamy white glaze that gently drips down each ridge, with red berry pieces showing through both the glaze and the cake sides. Inside the ring of the cake, the crumb is moist and yellow with scattered red berries. Next to the cake stand on a white marbled surface, there are three small green glittery spheres. Behind the cake, a clear glass pedestal bowl holds red berries dusted with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries are preferred for their tartness and texture, but you can substitute dried cranberries. To prevent them from absorbing too much batter and drying out the cake, soak them in warm water or orange juice for 10 minutes and drain before folding into the batter.

How do I prevent the cake from sticking to the bundt pan?

Make sure to thoroughly grease the pan with cooking spray or butter, then sprinkle sugar evenly over the bottom. The sugar helps create a barrier and a slightly caramelized crust that makes the cake easier to release once baked.