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Cranberry Orange Bundt Cake Recipe

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★★★★★

5 from 137 reviews

This Cranberry Orange Bundt Cake is a delightful holiday dessert combining the tartness of fresh cranberries with the bright, citrusy flavor of orange. Moist sour cream batter is baked to perfection in a bundt pan that’s coated with sugar and cranberries for a beautiful caramelized crust. Finished with a simple orange glaze, this cake is perfect for festive gatherings or any occasion that calls for a sweet and tangy treat.

Ingredients

Scale

Cake

  • 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
  • 1 1/2 cups fresh cranberries (divided)
  • 2 tablespoons sugar (for the pan)

Icing

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

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a bundt pan with cooking spray, then evenly sprinkle 2 tablespoons of sugar on the bottom. Add 1/4 cup of fresh cranberries on top of the sugar layer to create a caramelized fruit crust during baking.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 cup of sugar until the mixture becomes light and lemon-colored, about 4 to 5 minutes. This process incorporates air for a fluffy texture.
  3. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure each egg is fully incorporated into the batter.
  4. Add Orange Flavor and Sour Cream: Stir in the fresh orange juice and zest, followed by the sour cream, blending everything well. The sour cream adds moisture and richness.
  5. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture until just combined—do not overmix to keep the cake tender.
  6. Fold in Cranberries: Gently fold in the remaining 1 1/4 cups of fresh cranberries evenly into the batter.
  7. Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the Cake: Let the cake cool in the pan for about 5 minutes. Then invert it onto a wire rack to cool completely before adding the icing.
  9. Prepare and Add Icing: Mix the powdered sugar with 2 to 3 tablespoons of water, milk, or orange juice until you achieve a drizzle consistency. Spread this glaze evenly over the cooled cake and allow it to set before serving.

Notes

  • Use fresh cranberries for the best texture and flavor; frozen can alter moisture content.
  • Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
  • The sugar and cranberries on the pan’s bottom create a beautiful caramelized topping after baking.
  • The glaze consistency can be adjusted to your preference—use more liquid to thin, or more powdered sugar to thicken.
  • Ensure the cake is adequately cooled before icing to prevent the glaze from melting.

Keywords: Cranberry Orange Bundt Cake, holiday cake, citrus cake, sour cream cake, bundt cake recipe

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