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Cranberry Orange Bundt Cake Recipe

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4.2 from 10 reviews

This Cranberry Orange Bundt Cake combines tart cranberry sauce layered inside a moist, citrus-infused bundt cake. The cake is rich with flavors of fresh orange juice and zest balanced by a buttery, tender crumb and a surprise ring of homemade cranberry sauce in the center. Perfect for festive occasions or a special dessert, this cake offers a delightful twist to traditional bundt cakes.

Ingredients

Cranberry Sauce

  • 200 g cranberries
  • 50 g granulated sugar
  • 100 g water

Batter

  • 350 g all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 150 g light-tasting oil
  • 115 g unsalted butter, melted
  • 200 g granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 100 g milk, room temperature
  • 140 g orange juice, freshly squeezed (about 1 large orange or 2–3 small oranges)
  • 1 teaspoon orange zest (from about 1 orange)

Instructions

  1. Prepare Cranberry Sauce: In a small saucepan over medium-high heat, combine cranberries, sugar, and water. Bring the mixture to a boil and stir occasionally. Use a spatula to press down on the cranberries to macerate them. Boil for about 10 minutes until the sauce thickens and becomes jammy. Transfer to a small bowl and let cool.
  2. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Grease a 10-inch bundt pan with melted or softened butter or cooking spray, then sprinkle flour around the pan. Tap to coat evenly and discard the excess flour. Set aside.
  3. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together the oil, melted butter, and granulated sugar until combined. Add the eggs and vanilla extract, whisking until the batter is smooth.
  5. Add Flour Mixture and Liquids: Add half of the dry ingredient mixture to the wet ingredients and whisk until almost combined. Then pour in the milk, orange juice, and orange zest. Mix gently until almost combined.
  6. Complete Batter: Add the remaining flour mixture and mix just until the batter is combined and smooth. Avoid overmixing to maintain a tender crumb.
  7. Assemble the Cake: Pour about half of the batter into the prepared bundt pan. Carefully spoon the cooled cranberry sauce on top of the batter, forming a ring in the center of the pan. Then gently spoon the remaining batter over the cranberry sauce to cover it completely.
  8. Bake the Cake: Place the bundt pan in the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Remove from Pan: Let the cake cool in the pan for 20 minutes. While warm, gently pull at the edges with your fingers to loosen the cake from the pan. Invert the pan onto a wire rack and remove the cake. Allow it to cool completely right side up.
  10. Optional Garnish: Garnish with rosemary sprigs arranged like trees and dust the cake with powdered sugar if desired before serving.

Notes

  • Ensure eggs and milk are at room temperature to create a smoother batter and better rise.
  • Use fresh orange juice and zest for the best flavor impact.
  • Greasing and flouring the bundt pan thoroughly helps prevent the cake from sticking and breaking.
  • Do not overmix the batter once the flour is added to maintain a light texture.
  • Cranberry sauce adds moisture and a tangy contrast within the cake, but ensure it cools before layering to avoid uneven baking.
  • The cake can be stored airtight at room temperature for up to 3 days or refrigerated for about a week.
  • Adding powdered sugar and rosemary is purely decorative and optional.

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