Cranberry Orange Bundt Cake
A moist Cranberry Orange Bundt Cake with fresh orange zest, tart cranberries, and a simple orange glaze.
Equipment
- 10 to 12 cup Bundt pan
- Mixing bowls
- Hand mixer or stand mixer
- Microplane zester
- Wire cooling rack
Ingredients
- 2 1/2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1/2 teaspoon Fine salt
- 1 teaspoon Ground cinnamon Optional
- 1/2 cup Unsalted butter Softened
- 1 1/4 cups Granulated sugar
- 3 Large eggs Room temperature
- 1 cup Sour cream Room temperature (or plain Greek yogurt)
- 1 tablespoon Orange zest From 1 large orange, about 1 tablespoon
- 1/3 cup Orange juice Fresh squeezed if possible
- 1 1/2 cups Cranberries Fresh or frozen (do not thaw)
- 1 tablespoon Flour To toss with cranberries
- 1 cup Powdered sugar For glaze
- 2 tablespoons Orange juice For glaze, add up to 3 tablespoons as needed
Instructions
- Preheat oven to 350 F. Grease and flour a Bundt pan thoroughly.
- Whisk flour, baking powder, salt, and optional cinnamon in a bowl.
- Cream butter and sugar until lighter and fluffy, about 3 to 4 minutes.
- Add eggs one at a time, mixing after each. Mix in sour cream, orange zest, and orange juice just until smooth.
- Toss cranberries with 1 tablespoon flour, then fold into the batter gently.
- Pour batter into pan and bake 50 to 60 minutes, until a toothpick comes out clean or with moist crumbs.
- Cool 10 to 15 minutes in the pan, then invert onto a rack and cool completely.
- Whisk powdered sugar with orange juice until thick but pourable, then drizzle over the cooled cake.
Notes
- For best texture, use room temperature eggs, butter, and sour cream.
- If using frozen cranberries, keep them frozen until folding in.
- Glaze only after the cake is fully cool so it sets nicely.