Description

This Cranberry Orange Bundt Cake is a festive and moist dessert perfect for holiday gatherings. Bursting with fresh cranberries and zesty orange flavor, it combines a tender crumb with a bright citrus finish. The cake is easy to prepare, featuring a smooth batter enriched with sour cream, and is beautifully baked in a Bundt pan for an elegant presentation. Enjoy it plain, dusted with powdered sugar, or drizzled with an optional orange glaze for extra sweetness.

Ingredients

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Dry Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons all-purpose flour (for coating cranberries)

Wet Ingredients

1 cup unsalted butter (softened)
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon orange zest
1/4 cup fresh orange juice
1 teaspoon vanilla extract
1 cup sour cream

Additional Ingredients

2 cups fresh or frozen cranberries (if frozen, do not thaw)
Nonstick baking spray with flour (for greasing the pan)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with nonstick baking spray that contains flour to ensure easy release.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light, fluffy, and pale in color, about 3–5 minutes.
Add Eggs: Add the eggs one at a time into the creamed butter mixture, beating well after each addition to ensure full incorporation and a smooth batter.
Add Flavorings: Stir in the orange zest, fresh orange juice, and vanilla extract, mixing until evenly combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients to maintain batter consistency. Mix each addition just until incorporated; avoid overmixing.
Coat Cranberries and Fold in: In a small bowl, toss the fresh or frozen cranberries with 2 tablespoons of flour to prevent them from sinking to the bottom of the cake. Gently fold the coated cranberries into the batter.
Fill Pan and Bake: Spoon the batter evenly into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the cake cool in the pan for about 15 minutes. Carefully invert the cake onto a wire rack to cool completely. For an extra touch, dust with powdered sugar or drizzle with an orange glaze made from powdered sugar mixed with orange juice before serving.

Notes

You can substitute Greek yogurt for sour cream for a slightly different tang and texture.
If using frozen cranberries, do not thaw them before adding to the batter to avoid excess moisture.
An optional orange glaze can be made by mixing 1 cup powdered sugar with 2–3 tablespoons fresh orange juice until smooth.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 390
Sugar: 29g
Sodium: 200mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 2g
Protein: 5g
Cholesterol: 85mg