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Cranberry Orange Bundt Cake

A delightful cake combining tart cranberries and zesty oranges, perfect for family gatherings and holiday celebrations.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 cups all-purpose flour Soft, fluffy flour that provides the perfect foundation for a moist cake.
  • 2.5 teaspoons baking powder Essential for that lovely rise and fluffy texture.
  • 1.25 teaspoons salt Enhances all the flavors, ensuring they pop.
  • 1.5 cups unsalted butter, softened Creamy, rich butter that adds moisture and richness.
  • 1 cup packed light or dark brown sugar Sweet and slightly caramel-like, this sugar deepens the flavor.
  • 0.5 cup granulated sugar Adds sweetness and contributes to the cake's structure.
  • 2 Tablespoons fresh orange zest Aromatic and vibrant zest that brings a burst of citrus.
  • 5 large eggs, at room temperature Essential for binding and creating a tender crumb.
  • 0.5 cup full-fat sour cream, at room temperature Adds moisture and enhances tenderness.
  • 2 teaspoons pure vanilla extract Adds depth and warmth to the flavor profile.
  • 0.5 cup milk, at room temperature Essential for achieving the right batter consistency.
  • 0.25 cup fresh orange juice Adds to the overall citrus flavor.
  • 1.75 cups fresh or frozen cranberries (do not thaw if frozen) Introduces a delightful contrast in flavor.
Cinnamon Swirl Ingredients
  • 0.67 cup packed light or dark brown sugar For the cinnamon swirl that deepens the cake’s sweetness.
  • 2 teaspoons ground cinnamon Invigorating and warm, adds a comforting spice note.
Icing Ingredients
  • 1.5 cups confectioners’ sugar For a sweet, glossy icing.
  • 3-4 Tablespoons fresh orange juice To create the perfect icing consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan.
Mixing the Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
Creaming the Butter and Sugars
  1. Beat together the softened unsalted butter, brown sugar, granulated sugar, and orange zest until light and fluffy.
  2. Add in the eggs, sour cream, and vanilla extract, mixing until well combined.
Combining Ingredients
  1. Gradually add the dry ingredients to the wet ingredients, then add the milk and fresh orange juice. Mix until the batter is smooth and creamy.
  2. Fold in the cranberries gently.
Preparing the Cinnamon Sugar
  1. In a small bowl, combine the brown sugar and ground cinnamon.
Layering in the Bundt Pan
  1. Pour half of the batter into the Bundt pan, sprinkle with the cinnamon sugar mixture, and cover with the remaining batter.
Baking
  1. Bake the cake for 55-70 minutes until a toothpick inserted into the center comes out clean.
Cooling the Cake
  1. Let the cake cool in the pan for 1 hour, then invert onto a wire rack to cool completely.
Preparing the Icing
  1. Whisk together the confectioners’ sugar and orange juice until smooth, adjusting consistency as needed.
Drizzling and Serving
  1. Once cooled, drizzle the icing over the cake and serve.

Notes

Make sure all ingredients are at room temperature for best results. Feel free to experiment with nuts or spices for extra flavor.