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Cranberry Orange Bundt Cake

Moist Cranberry Orange Bundt Cake for Festive Celebrations

This stunning Cranberry Orange Bundt Cake combines moist texture and tangy flavors, making it a holiday favorite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 3 cups All-Purpose Flour For gluten-free, use a gluten-free flour blend.
  • 1 tablespoon Baking Powder Check for freshness.
  • 0.5 teaspoon Salt Enhances flavors.
  • 0.75 cups Unsalted Butter Or use margarine.
  • 1 cup Brown Sugar Light brown sugar for milder flavor.
  • 1 cup Granulated Sugar Can reduce for less sweetness.
  • 2 tablespoons Fresh Orange Zest Essential for flavor.
  • 3 large Large Eggs Bind ingredients together.
  • 1 cup Full-Fat Sour Cream Plain yogurt can be a substitute.
  • 1 teaspoon Pure Vanilla Extract Fresh vanilla beans enhance taste.
  • 0.5 cups Milk Almond or oat milk works for dairy-free.
  • 0.75 cups Fresh Orange Juice Keep fresh for best taste.
  • 2 cups Fresh or Frozen Cranberries Substitute 1.5 cups for dried cranberries.
For the Filling
  • 0.5 cup Brown Sugar For sweetness.
  • 1 teaspoon Ground Cinnamon Infuses warmth.
For the Glaze
  • 1 cup Confectioners’ Sugar For consistent texture.
  • 2 tablespoons Fresh Orange Juice Essential for glaze.

Equipment

  • 10-inch Bundt pan
  • Mixing bowls
  • whisk
  • Measuring Cups
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. Cream together butter, brown sugar, granulated sugar, and orange zest until light and fluffy, about 3-5 minutes.
  4. Add eggs, sour cream, and vanilla to the butter mixture, and beat until well combined.
  5. Gradually mix the dry ingredients into the wet mixture, then stir in milk and orange juice. Fold in cranberries.
  6. In a small bowl, combine brown sugar and cinnamon for the filling.
  7. Pour half the batter into the prepared Bundt pan, sprinkle the cinnamon-sugar filling, then add remaining batter.
  8. Bake for 55-70 minutes until a toothpick comes out clean, starting to check at 55 minutes.
  9. Cool in the pan for 1 hour before inverting onto a wire rack.
  10. Whisk together confectioners’ sugar and orange juice for the glaze, adjusting consistency as needed.
  11. Drizzle the glaze over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 22gVitamin A: 5IUVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Store unglazed cake at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

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