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Cranberry Orange Bundt Cake Recipe

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4.1 from 13 reviews

This Cranberry Orange Bundt Cake is a delightful blend of tart cranberries and bright orange zest baked into a moist, buttery cake. Perfectly tender with a sweet orange glaze drizzled on top, it’s an ideal dessert for festive occasions or cozy gatherings.

Ingredients

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp flour (for coating cranberries)

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • Zest of 1 orange
  • 3/4 cup buttermilk
  • 1/3 cup orange juice
  • 2 tsp vanilla extract

Add-ins

  • 2 cups fresh cranberries

Glaze

  • 1 cup powdered sugar
  • 2–3 tbsp orange juice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake doesn’t stick, then set it aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together 2 3/4 cups flour, baking powder, baking soda, and salt until well combined. Set this aside for later use.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, which should take about 3-4 minutes.
  4. Add Eggs: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated.
  5. Add Flavorings: Mix in the orange zest and vanilla extract until evenly combined to infuse the batter with citrus and vanilla aroma.
  6. Combine Flour and Milk Alternately: Add one-third of the dry flour mixture to the wet ingredients and mix until just blended. Then add half of the buttermilk and mix again. Repeat by adding the remaining flour and buttermilk in the same manner.
  7. Add Orange Juice: Finally, mix in the orange juice thoroughly to add moisture and a fresh citrus flavor to the batter.
  8. Coat Cranberries: In a small bowl, toss the cranberries with 2 tablespoons of flour to coat evenly; this prevents them from sinking to the bottom of the cake while baking.
  9. Fold Cranberries: Gently fold the coated cranberries into the cake batter ensuring they are evenly distributed throughout.
  10. Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly, and bake in the preheated oven for 50-55 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  11. Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 5 minutes. Then invert the cake onto a serving plate and allow it to cool completely.
  12. Prepare and Add Glaze: Whisk together powdered sugar and orange juice until you achieve a smooth glaze with your desired consistency. Drizzle the glaze evenly over the cooled cake before serving.

Notes

  • Make sure all ingredients are at room temperature for better mixing and texture.
  • Coating cranberries with flour helps prevent them from sinking during baking.
  • Use fresh or frozen cranberries; if frozen, do not thaw before tossing with flour.
  • Adjust the orange juice quantity in the glaze to get your preferred thickness.
  • Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://bitezly.com/cranberry-orange-bundt-cake-recipe-2/