Description
This Cranberry Orange Bundt Cake is a delightful holiday dessert that combines the tartness of fresh cranberries with the bright citrus flavor of oranges. Moist and tender, this cake is baked to perfection in a bundt pan and finished with a sweet orange glaze, making it an impressive yet easy treat to share.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1/2 cup fresh orange juice
- Zest of 2 oranges
- 1 tsp vanilla extract
- 1 cup sour cream
Fruit
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- Zest of 1 orange (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a bundt pan to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then add the eggs one at a time, mixing well after each addition to incorporate fully.
- Add Flavorings: Stir in the fresh orange juice, orange zest, and vanilla extract into the butter mixture. This adds the bright citrus flavor and aroma to the cake.
- Combine Batter: Gradually mix in the dry ingredients in portions, alternating with the sour cream. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake dense.
- Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter without breaking them up.
- Bake: Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10 minutes. Then invert it onto a wire rack and let it cool completely before glazing.
- Prepare and Apply Glaze: Whisk together the powdered sugar and 2 to 3 tablespoons of fresh orange juice until smooth. Drizzle this glaze over the cooled cake. Optionally, garnish with additional orange zest for extra color and flavor.
Notes
- Do not thaw frozen cranberries before folding them into the batter to prevent them from bleeding color.
- Ensure your butter is softened but not melted to achieve the best creaming results.
- Use fresh orange juice and zest for the most vibrant flavor.
- Do not overmix the batter once the dry ingredients are added to maintain a tender crumb.
- Test cake doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- The glaze consistency can be adjusted by adding more powdered sugar to thicken or more orange juice to thin.
