Description
A festive and moist Cranberry Orange Bundt Cake featuring a cinnamon sugar swirl and a bright orange glaze. This cake combines fresh cranberries and zesty orange flavors for a perfect holiday treat or special occasion dessert.
Ingredients
Scale
Cake
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons fresh orange zest
- 5 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk, at room temperature
- 1/4 cup (60ml) fresh orange juice
- 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)
Filling
- 2/3 cup (135g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Orange Glaze
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3–4 Tablespoons (45-60ml) fresh orange juice
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan thoroughly to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together until light and fluffy, about 3 minutes.
- Add wet ingredients: Incorporate the eggs, sour cream, and vanilla extract into the butter mixture and beat on medium speed until fully combined. Scrape down the sides and bottom of the bowl as needed. The mixture may appear curdled at this point, which is normal.
- Combine batter: Pour the dry ingredients into the wet ingredients, then add the milk and fresh orange juice. Beat on medium speed until the batter is fully combined and silky. Gently beat or fold in the cranberries, making sure they are evenly distributed.
- Prepare the filling: In a small bowl, mix together the brown sugar and ground cinnamon until well combined.
- Layer the batter and filling: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter, keeping it centered and avoiding the edges of the pan. Cover with the remaining cake batter, spreading it evenly over the filling.
- Bake the cake: Bake in the preheated oven for 70 minutes or until a toothpick inserted into the cake comes out clean or with just a few lightly moist crumbs. Because this is a large, dense cake, it may take the full time or slightly longer depending on your oven.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 1 hour. Then invert the Bundt cake onto a wire rack or serving dish and allow it to cool completely.
- Make the orange glaze: Whisk together the confectioners’ sugar and 3 tablespoons of fresh orange juice. Add an additional tablespoon of orange juice to thin the glaze if desired, or more confectioners’ sugar to thicken it.
- Glaze and serve: Drizzle the orange glaze evenly over the cooled cake before slicing and serving. Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- You can make the entire cake ahead of time before adding the icing. Refrigerate for up to 2 days, bring to room temperature before icing and serving.
- Baked cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before icing and serving.
- Use 1/2 cup plain Greek yogurt as a substitute for sour cream to maintain moistness and texture.
- Fresh orange juice is important for the best flavor in both cake and glaze; avoid using store-bought orange juice.
- Fresh, frozen, or dried cranberries can be used (1 and 3/4 cups). If frozen, do not thaw before adding to batter.
- Optional garnish: sugared cranberries add a festive touch and extra sweetness.
- Grease the Bundt pan well to prevent sticking, especially near the cinnamon sugar layer to aid in clean release when inverting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 95 mg