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Cranberry Orange Bundt Cake

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A moist and flavorful bundt cake featuring the bright zest of oranges and tart cranberries, perfect for festive gatherings or a sweet winter treat.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tbsp orange zest
  • 1/4 cup fresh orange juice
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 2 cups fresh or frozen cranberries (if frozen, do not thaw)
  • 2 tbsp all-purpose flour (to coat cranberries)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-cup bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat butter and sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in orange zest, orange juice, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the flour mixture. Mix until just combined.
  6. Toss cranberries with 2 tbsp flour, then gently fold into the batter.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Dust with powdered sugar before serving, if desired.

Notes

  • Ensure butter and eggs are at room temperature for better mixing.
  • Do not overmix the batter to keep the cake tender.
  • Frozen cranberries work well—no need to thaw before using.
  • This cake can be made a day ahead and stored covered at room temperature.

Nutrition

Keywords: cranberry orange cake, bundt cake, holiday dessert, festive cake, orange zest

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