Description
A moist and festive bundt cake bursting with tart cranberries and bright orange flavor, perfect for holiday gatherings or winter desserts.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon orange zest (from about 2 oranges)
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 2 tablespoons flour (for tossing cranberries)
Optional Orange Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in orange zest, orange juice, and vanilla.
- Alternate adding the flour mixture and sour cream to the batter, beginning and ending with the flour mixture. Mix until just combined.
- Toss cranberries with 2 tablespoons of flour to prevent sinking, then gently fold into the batter.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For glaze: whisk powdered sugar and orange juice until smooth. Drizzle over cooled cake before serving.
Notes
- Fresh cranberries work best, but frozen can be used straight from the freezer.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- This cake also freezes well — wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: cranberry bundt cake, orange cake, holiday dessert, festive bundt cake, Christmas cake