Cranberry Orange Bundt Cake

Short description

A beautifully shaped and irresistibly moist Bundt cake bursting with bright orange flavor and tangy cranberries, finished with a simple citrus glaze—perfect for festive gatherings or elegant dessert presentations.

Why You’ll Love This Recipe

Enjoy the delightful contrast of sweet, buttery crumb against tart cranberries, all accented by aromatic orange zest and juice. The Bundt shape makes it visually stunning, while the simple glaze adds a glossy, inviting finish.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All‑purpose flour

• Baking powder

• Salt

• Unsalted butter, softened

• Granulated and/or brown sugar

• Orange zest and orange juice

• Eggs

• Sour cream and/or milk

• Vanilla extract

• Fresh, frozen, or dried cranberries

• Confectioners’ sugar (for glaze)

directions

1. Preheat the oven to 350°F (177°C). Generously grease and flour a 10‑ to 12‑cup Bundt pan for easy release.

2. In a mixing bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.

3. In a separate bowl, cream butter and sugars until light; add orange zest, then incorporate eggs, sour cream (or milk), orange juice, and vanilla. Batter may appear curdled but will come together with dry ingredients.

4. Stir in the dry mixture until just combined; gently fold in cranberries.

5. Optional swirl: Reserve half of the batter for the bottom of the pan, then sprinkle a cinnamon-sugar mixture, followed by the remaining batter—this creates a cinnamon swirl in the center.

6. Pour batter into prepared pan and bake for approximately 55–65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.

7. Let cake cool in pan for about 1 hour—this is the ideal moment for release—then invert onto a cooling rack to cool completely.

8. Once cooled, mix confectioners’ sugar with a little orange juice until smooth and drizzle over the cake. Let the glaze set briefly before slicing.

Servings and timing

• Servings: Approximately 12 slices.

• Prep time: ~15–20 minutes.

• Cook time: ~55–65 minutes.

• Cooling/rest time: ~1 hour before unmolding, plus additional time until fully cooled for glazing.

Variations

• Mini Bundt cakes: Perfect for individual portions—adjust bake time accordingly.

• Add nuts: Stir in chopped pistachios or almonds for texture and flavor.

• White‑chocolate twist: Incorporate white chocolate chips in the batter or replace the glaze with a white chocolate drizzle.

• Whole‑grain option: Substitute part or all-purpose flour with whole wheat pastry flour for a slightly heartier cake.

• Cinnamon swirl: Create a ribbon of cinnamon-sugar in the center as described above for flavor depth.

storage/reheating

• At room temperature: Store in an airtight container for 3 to 4 days.

• Refrigerated: Keeps up to 5–7 days—bring to room temperature before serving.

• Freezing: Cake freezes well for up to 3 months (without glaze). Thaw in the refrigerator overnight, rewarm to room temperature, then add glaze.

• Reheating: Warm individual slices in the microwave for 10–15 seconds for a freshly baked feel.

FAQs

What makes a Bundt cake different from a regular cake?

Bundt cakes are baked in a distinctive ring-shaped pan featuring decorative ridges, which gives them an elegant appearance. They often require careful greasing to ensure they release properly.

How do I prevent the Bundt cake from sticking to the pan?

Grease thoroughly with softened butter or non-stick spray and dust with flour, tapping out the excess. Let the cake cool for about 15–20 minutes before inverting—this timing helps prevent sticking.

Can I use frozen or dried cranberries instead of fresh?

Yes—frozen cranberries can be added directly without thawing. If using dried cranberries, soak them briefly in orange juice or water to moisten before folding into the batter.

How long should I wait before turning out the cake?

Allow the cake to cool in the pan for about 1 hour. Letting it stay too long can cause it to stick, while turning it out too soon may make it unstable.

Can I make this in an Instant Pot or other method?

Although designed for oven baking, this cake can be adapted for an Instant Pot or other specialized appliances—but baking times and pan size will vary.

What can I use instead of orange juice for the glaze?

Lemon juice or milk (plus a drop of vanilla or almond extract) make excellent alternatives for a different flavor profile or smoother consistency.

Can I prepare the cake ahead of time?

Yes—bake the cake in advance, freeze it without glaze, and add the glaze after thawing for a fresh finish.

Is this cake suitable for dietary substitutions?

Yes. You can use whole wheat pastry flour, coconut sugar, or alternate milk/yogurt types—though texture and flavor may vary slightly.

Why does my batter look curdled after adding wet ingredients?

Curdled batter is common when ingredients like butter and sour cream are at different temperatures—it will smooth out when mixed with dry ingredients.

Conclusion

This Cranberry Orange Bundt Cake is an elegant and festive dessert that delivers big flavor and visual appeal with minimal fuss. With its tender orange-infused crumb, tart cranberries, and glossy glaze, it’s as delicious as it is beautiful. Whether served at brunch or holiday gatherings, it’s sure to impress—and leftovers reheat wonderfully for days to come.

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