Description
A moist and festive Cranberry Orange Bundt Cake featuring a tender crumb studded with tart cranberries and swirled with a cinnamon brown sugar filling, topped with a fresh orange glaze. Perfect for holiday gatherings or year-round celebrations.
Ingredients
Scale
Cake
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 and 1/2 teaspoons baking powder
- 1 and 1/4 teaspoons salt
- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons fresh orange zest
- 5 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) milk, at room temperature
- 1/4 cup (60ml) fresh orange juice
- 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)
Filling
- 2/3 cup (135g) packed light or dark brown sugar
- 2 teaspoons ground cinnamon
Orange Glaze
- 1 and 1/2 cups (180g) confectioners’ sugar
- 3–4 Tablespoons (45-60ml) fresh orange juice
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (177°C). Grease a 10-inch Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugars: Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the softened unsalted butter, brown sugar, granulated sugar, and fresh orange zest together for about 3 minutes until light and creamy.
- Add wet ingredients: Beat in the eggs, sour cream, and vanilla extract on medium speed until fully combined. Scrape down the sides and bottom of the bowl as needed. The mixture may look curdled at this stage, which is normal.
- Combine wet and dry ingredients: Pour the dry flour mixture into the wet mixture. Add the milk and fresh orange juice and beat on medium speed until the batter is completely combined and silky. Stir or beat in the cranberries gently to distribute.
- Prepare filling: In a small bowl, mix the light or dark brown sugar with the ground cinnamon to create the cinnamon sugar filling.
- Layer batter and filling: Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly on top, focusing on the center to avoid it sticking to the pan edges. Cover with the remaining cake batter evenly.
- Bake the cake: Place the Bundt pan in the oven and bake for 70 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs. Due to its size and density, this cake may take the full time or slightly longer in some ovens.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 1 hour. Then invert onto a wire rack or serving dish and cool completely.
- Make the orange glaze: Whisk the confectioners’ sugar with 3 tablespoons of fresh orange juice until smooth. Add additional orange juice 1 tablespoon at a time to thin the glaze or more confectioners’ sugar to thicken as desired.
- Glaze and serve: Drizzle the orange glaze evenly over the cooled cake before slicing and serving. Store leftover cake tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- You can make the entire cake ahead (before glazing) and refrigerate for up to 2 days. Bring to room temperature before icing and serving.
- The baked cake can be frozen for up to 3 months; thaw overnight in the refrigerator and bring to room temperature before glazing.
- Substitute 1/2 cup plain Greek yogurt for sour cream for similar moisture and flavor.
- Use fresh orange juice for best flavor in both batter and glaze; store-bought juice will reduce the freshness and brightness.
- Either fresh, frozen (do not thaw), or dried cranberries can be used.
- Optionally garnish the cake with sugared cranberries for a festive look.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 110 mg
