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–+ servings
Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake for a Festive Flavor Boost

This Cranberry Orange Bundt Cake offers a festive flavor boost with its vibrant colors and delightful combination of sweet oranges and tart cranberries.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 12 oz Fresh Cranberries substitute with dried cranberries for the cake but not the sauce
  • 1 cup Fresh Orange Juice use juice from 2-3 large oranges after zesting
  • 2 tbsp Orange Zest enhances the cake's flavor profile
  • 1.5 cups Granulated Sugar sweetens the cake
  • 3 cups All-Purpose Flour measure correctly for best results
  • 1 tbsp Baking Powder a leavening agent for fluffiness
  • 1 tsp Kosher Salt enhances flavor
  • 1 cup Unsalted Butter ensure it's at room temperature
  • 4 Large Eggs binds ingredients together
  • 1 tsp Vanilla Extract adds depth to flavor
  • 1 cup Sour Cream can substitute with full-fat Greek yogurt
  • 0.5 cup Milk adds richness to the batter
For the Glaze
  • 0.5 cup Orange Juice freshly squeezed for glaze
  • 1 cup Powdered Sugar for sweetness in glaze

Equipment

  • Bundt pan
  • medium saucepan
  • Mixing bowls
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. In a medium saucepan, combine fresh cranberries, orange juice, orange zest, and sugar. Cook over medium heat until thickened, about 10-15 minutes.
  2. Preheat your oven to 350°F (175°C). Coat a Bundt pan with baking spray or butter, and dust lightly with flour.
  3. In a small bowl, toss cranberries with a tablespoon of flour to coat evenly.
  4. In a large bowl, whisk together all-purpose flour, baking powder, and kosher salt.
  5. Using an electric mixer, cream the unsalted butter and granulated sugar until light and fluffy.
  6. Add eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  7. In a measuring cup, whisk together sour cream, milk, vanilla extract, and remaining orange juice until smooth.
  8. Gradually add dry ingredients to the wet ingredients, alternating with the sour cream mixture, and fold in the floured cranberries.
  9. Pour two-thirds of the batter into the Bundt pan, spoon cooled cranberry sauce over the batter, and top with remaining batter.
  10. Bake for 55-60 minutes, or until a toothpick comes out clean. Cool in the pan for 20 minutes before inverting.
  11. Mix powdered sugar, vanilla extract, and orange juice until desired glaze consistency is reached; drizzle over cooled cake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature for best mixing. Tossing cranberries in flour prevents sinking during baking.

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