Orange Cranberry Bundt Cake
This orange cranberry Bundt cake is the perfect balance of tart and sweet! It's packed with fresh cranberries and orange juice and is perfect for the holidays!
Servings: 20
Calories: 386kcal
Ingredients
Orange Cranberry Bundt Cake
- 3 cups all-purpose flour 375g
- 2 cups granulated sugar 400g
- 1 Tbsp baking powder 10g
- 1 tsp fine salt 6g
- 5 large eggs, room temperature 280g
- 1/2 cups buttermilk, room temperature 120ml
- 1 cup full-fat sour cream, room temperature 255g
- 1 cup vegetable or canola oil 224ml
- 1/2 cup freshly squeezed orange juice 115ml
- 2 Tbsp orange zest 12g
- 2 tsp vanilla extract or vanilla bean paste 8ml
- 2 cups fresh cranberries or one 8 oz bag, roughly chopped and lightly tossed in flour 210g
Orange Glaze
- 2 cups powdered sugar 250g
- 2 Tbsp orange zest 12g
- 1/4 cup fresh orange juice 60ml
Decorations
- sugared cranberries
- small orange slices
Instructions
Orange Cranberry Bundt Cake
- Preheat the oven to 350°F / 175°C. Butter and flour or use non-stick baking spray to grease a 10-inch Bundt pan with 10 cup capacity. Be sure to get into all the nooks and crannies of your Bundt pan to ensure an easy release.
- Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl and set aside.
- In a separate large bowl, add the eggs, buttermilk, sour cream, oil, orange juice, orange zest, and vanilla. Whisk until combined.
- Mix in half of the the dry ingredients until they are just combined. Stir in the remaining dry ingredients. Be careful not to over-mix the batter.
- Pour 1/3 of the batter into the pan, and add half the chopped cranberries that have been tossed in flour. Top with another 1/3 of the batter, then add the remaining cranberries. Top with the rest of the batter. This ensures that the cranberries will be evenly distributed once the cake is baked.
- Bake for 55-65 minutes, or until a toothpick comes out clean. My Bundt pan took about 63 minutes.
- Allow the cake to cool in the pan for about 30 minutes. Use a serrated knife to level the bottom of the cake to help it sit flush against your plate or cake stand.
- Carefully invert the pan and flip the cake onto the plate or cake stand.
Fresh Orange Glaze
- While the Bundt cake bakes and cools, make the fresh orange glaze.
- Add the powdered sugar and orange zest into a medium-sized bowl, then pour in the fresh orange juice.
- Mix with a small whisk or spoon until the glaze is smooth.
Decorating This Cranberry Orange Bundt Cake
- Drizzle the orange glaze over the ridges of the Bundt cake, covering as much of the cake as possible.
- Garnish with sugared cranberries and small orange slices in the center and around the base, then enjoy!
Video
Notes
Tips for Making the Best Orange Cranberry Cake
- Mix your cake batter just until the ingredients are incorporated. This will ensure your cake turns out tender and fluffy.
- Bake time can vary a lot based on your Bundt pan, so keep an eye on your cake and check in every 5 minutes once it's been in the oven for 55 minutes.
- To prevent the cranberries from floating to the top of the Bundt cake, give them a rough chop and toss them in flour before adding them into the batter.
- To ensure the cranberries are evenly distributed throughout the cake once it's baked pour 1/3 of the batter into the pan and add half the cranberries. Repeat this, then top with the rest of your batter.
- Butter and flour or grease your Bundt pan really well to help your Bundt cake pop out easily once it's baked.
- Use a serrated knife to level the bottom of your Bundt cake once it's fully cooled to help it sit flat on your cake stand or plate.
- Don't skimp on the orange zest or fresh orange juice! It really elevates the flavor of the cake, and is worth a bit of extra work :)
Yield
This orange cranberry Bundt cake recipe feeds about 20 people.Using Different Types of Pans
I used this Bundt pan to make this cake, which has a 10-inch diameter and a capacity of 10 cups. To make mini-Bundt cakes, fill each baking cavity 2/3 full and bake in a preheated 350 F / 175 C oven for about 20-25 minutes. The bake time can vary based on the size of cavity, so keep a close eye on them. Bake time can also vary based on the size of your bundt pan. I recommend checking in on your cake every 5 minutes once it's been in the oven for 45 minutes.How to Store This Orange Cranberry Bundt Cake
Store any leftover cake at room temperature in an airtight container for up to 3 days. It can also be frozen (glazed or unglazed) for up to 1 month if stored in an airtight container.Nutrition
Serving: 1 | Calories: 386kcal | Carbohydrates: 59g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 54mg | Sodium: 224mg | Fiber: 2g | Sugar: 33g