Description
A moist and flavorful Cranberry Orange Bundt Cake featuring a tender crumb with fresh cranberries and a cinnamon-sugar swirl, topped with a zesty orange glaze. Perfect for holiday gatherings or any special occasion, this cake combines the bright citrus notes of orange with the tartness of cranberries for a delightful treat.
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 flour, baking powder, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: Using a handheld or stand mixer with a paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together on medium speed for about 3 minutes until light and fluffy.
- Add Wet Ingredients: Add the eggs one at a time, then beat in the sour cream and vanilla extract until well combined. The mixture may look curdled at this stage, which is normal.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture while beating on medium speed. Pour in the milk and fresh orange juice, continuing to beat until the batter is smooth and thoroughly combined.
- Add Cranberries: Gently fold or beat in the fresh or frozen cranberries, ensuring they are evenly distributed through the thick, silky batter.
- Prepare Filling: In a small bowl, mix the brown sugar and ground cinnamon until combined to create the cinnamon sugar swirl.
- Assemble Cake: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter, focusing on the center and avoiding edges to prevent sticking. Then cover with the remaining batter, smoothing out the top.
- Bake: Bake for 55-70 minutes, inserting a toothpick in the center toward the end of baking time. The toothpick should come out clean or with a few dry crumbs. Allow for extra time if needed as this is a large, dense cake.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for 1 hour to set.
- Invert Cake: Carefully invert the cake onto a wire rack or serving plate and allow it to cool completely before glazing.
- Make Orange Glaze: Whisk together the confectioners’ sugar and 3 tablespoons of fresh orange juice until smooth. Adjust consistency by adding more orange juice to thin or more confectioners’ sugar to thicken as needed.
- Glaze and Serve: Drizzle the orange glaze evenly over the cooled cake before slicing. Serve at room temperature.
- Storage: Cover any leftover cake tightly. Store at room temperature for up to 2 days or refrigerate for up to 1 week. Cake can also be frozen for up to 3 months—thaw overnight in refrigerator and bring to room temperature before glazing.
Notes
- You can prepare the entire cake ahead of time (without icing). Refrigerate covered for up to 2 days or freeze for up to 3 months. Thaw and bring to room temperature before glazing and serving.
- Substitute 1/2 cup plain Greek yogurt for sour cream for equally moist results.
- Use fresh orange juice for best flavor in both cake and glaze; store-bought juice lacks the same brightness.
- Fresh, frozen (unthawed), or dried cranberries can be used with similar results.
- For an extra festive touch, garnish with sugared cranberries before serving.
- Ensure cinnamon sugar filling stays off the edges of the pan to prevent sticking and ease inversion.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 110mg
