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Cranberry Orange Bundt Cake

A festive and delightful bundt cake featuring fresh cranberries and zesty orange, perfect for holiday gatherings and cozy family moments.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups all-purpose flour For the best texture, consider using King Arthur or Bob's Red Mill.
  • 2 teaspoons baking powder Always check for freshness!
  • 0.25 teaspoons salt Helps balance sweetness.
  • 1 cup sour cream Can substitute with Greek yogurt for a tangy twist.
  • 1 cup granulated sugar Sweetness is key!
  • 3 large eggs Room temperature works best for better incorporation.
  • 1 tablespoon zest of one orange Be sure to zest before juicing.
  • 1 tablespoon juice of one orange Freshly squeezed for best flavor.
  • 0.5 cups unsalted butter Make sure it's softened to room temperature.
  • 2 tablespoons sugar For sprinkling in the pan.
  • 1.5 cups fresh cranberries Frozen cranberries can be used—just don’t thaw them!
For the Icing
  • 1 cup powdered sugar
  • 2-3 tablespoons water, milk, or orange juice To achieve desired consistency.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Spray a bundt pan with cooking spray and sprinkle 2 tablespoons of sugar on the bottom.
  2. In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and lemony, around 4-5 minutes.
  3. Add eggs one at a time, mixing well after each addition. Stir in orange juice and zest followed by sour cream until just incorporated.
  4. In a separate bowl, whisk together 1.5 cups of flour, 2 teaspoons baking powder, and 0.25 teaspoons salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Gently fold in 1.25 cups fresh cranberries, being careful not to crush them.
Baking
  1. Transfer the batter to the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted comes out clean.
  2. Let the cake sit in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Glazing
  1. Mix together the powdered sugar and 2-3 tablespoons of water or orange juice to create a glaze with a smooth consistency.
  2. Once the cake has cooled, generously drizzle the icing over the cake and serve.

Notes

This cake stays moist for days in an airtight container. Freezes well for up to 3 months. Can be customized with nuts or spices.