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Cranberry Orange Bundt Cake Recipe

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4.2 from 4 reviews

This Cranberry Orange Bundt Cake is a moist and flavorful dessert featuring a tender crumb infused with fresh orange zest and juice, studded with tart cranberries, and swirled with a cinnamon-sugar filling. Finished with a bright orange glaze, this cake offers a perfect balance of sweet and tangy flavors, ideal for festive gatherings or an elegant afternoon treat.

Ingredients

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

Icing

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 3-4 Tablespoons (45-60ml) fresh orange juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later.
  3. Cream Butter and Sugars: Using a handheld or stand mixer fitted with the paddle or whisk attachment, beat the softened butter, brown sugar, granulated sugar, and fresh orange zest together until the mixture is light and fluffy, about 3 minutes.
  4. Add Wet Ingredients: Add the eggs, sour cream, and vanilla extract to the creamed mixture and beat on medium speed until combined, scraping down the bowl’s sides as needed. The mixture may look curdled at this point, which is normal.
  5. Incorporate Dry Ingredients and Liquids: Pour the flour mixture into the wet ingredients. Add the milk and fresh orange juice, then beat on medium speed until the batter is fully combined and smooth. Gently fold in the cranberries without over-mixing; the batter should be thick yet silky.
  6. Prepare Cinnamon Sugar Filling: In a small bowl, combine the brown sugar and ground cinnamon until evenly mixed.
  7. Assemble Cake Layers: Pour half of the cake batter into the prepared Bundt pan, spreading it evenly. Sprinkle the cinnamon sugar mixture evenly over the batter, carefully avoiding the edges to prevent sticking during baking. Top with the remaining batter, spreading to cover the filling evenly.
  8. Bake the Cake: Place the Bundt pan in the preheated oven and bake for 55 to 70 minutes. Insert a toothpick in the center; it should come out clean or with a few moist crumbs. This cake is dense and may require the longer baking time to fully cook through.
  9. Cool in Pan: Remove the cake from the oven and allow it to cool in the pan for 1 hour. This resting time helps the cake firm up for easier removal.
  10. Invert and Cool Completely: After cooling, carefully invert the Bundt pan onto a wire rack or serving plate. Let the cake cool completely before icing.
  11. Make the Orange Icing: Whisk the confectioners’ sugar with 3 tablespoons of fresh orange juice until smooth. Adjust the consistency by adding more orange juice to thin or additional confectioners’ sugar to thicken, as desired.
  12. Glaze the Cake: Drizzle the orange icing evenly over the cooled cake just before slicing and serving.
  13. Storage: Store any leftover cake covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week to preserve freshness.

Notes

  • For best texture, use fresh ingredients at room temperature.
  • Do not thaw frozen cranberries before adding to the batter to prevent excess moisture.
  • When sprinkling the cinnamon sugar filling, keep it away from the pan edges to avoid sticking and difficulty in cake removal.
  • The cake is dense and large, so baking time may vary depending on your oven. Check doneness by toothpick test.
  • Adjust icing thickness with extra orange juice or confectioners’ sugar depending on preference.
  • This cake pairs beautifully with a cup of tea or coffee for a delightful afternoon snack.

Find it online: https://glowcooks.com/cranberry-orange-bundt-cake-recipe/