Cranberry Orange Bundt Cake Recipe, A Bright Classic

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Nothing warms the heart quite like a homemade Cranberry Orange Bundt Cake. With its bright flavors and cozy aroma, this cake is the perfect treat for any occasion. Whether you’re celebrating a special moment or just want to brighten up your day, this recipe is simple and enjoyable to prepare. It’s an inviting blend of tart cranberries and sweet orange, making it a real delight for your taste buds. Let’s dive into how you can make this delicious dessert with ease!

Why This Cranberry Orange Bundt Cake Is Perfect for Beginners

This Cranberry Orange Bundt Cake is a fantastic choice for beginners because it uses straightforward ingredients and steps. You mix everything together, pour it into a Bundt pan, and let the oven do the hard work! Each bite brings out a wonderful balance of flavors, making it feel like a special treat without a lengthy process. Plus, the stunning Bundt shape adds a touch of elegance, perfect for gatherings or family nights. Enjoying delicious homemade cake is now entirely doable!

How to Make a Delicious Cranberry Orange Bundt Cake

Making this Cranberry Orange Bundt Cake involves a few easy steps. First, you’ll prepare your ingredients and mix them. Then, you’ll combine the wet and dry ingredients and fold in the cranberries. After that, you’ll pour half of the batter into your greased Bundt pan, sprinkle a touch of cinnamon sugar, and top with the remaining batter. The cake will bake until golden and cooked through. Lastly, drizzle a sweet orange glaze for that finishing touch!

Ingredients

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)
2/3 cup (135g) packed light or dark brown sugar
2 teaspoons ground cinnamon
1 and 1/2 cups (180g) confectioners’ sugar
3-4 Tablespoons (45-60ml) fresh orange juice

Step-by-Step Instructions

Preheat the oven to 350°F (177°C) and carefully grease a 10-inch Bundt pan, ensuring all surfaces are coated to prevent sticking.
In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set aside for later.
In another large bowl, using a hand mixer or a standing mixer, beat the softened butter, brown sugar, granulated sugar, and orange zest until light and fluffy, about 3 minutes.
Next, add the eggs, sour cream, and vanilla extract to the butter mixture. Beat until well combined. It’s normal for the batter to look slightly curdled at this stage.
Gradually pour the dry ingredients into the wet mixture, and add the milk and fresh orange juice. Mix on medium speed until fully combined; the batter should be thick yet smooth.
Gently stir or beat in the cranberries until evenly distributed in the batter.
In a small bowl, mix the brown sugar and ground cinnamon together until well blended.
Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture over the batter, avoiding the edges of the pan.
Cover with the remaining cake batter, making sure it is evenly spread out.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple of moist crumbs. Don’t worry if it takes a little longer in your oven, as this is a heavy cake.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 1 hour.
After cooling, carefully invert the Bundt cake onto a wire rack or serving dish and allow it to cool completely.
For the glaze, whisk together confectioners’ sugar and 3 tablespoons of fresh orange juice. If it’s too thick, add another tablespoon of juice. Drizzle this icing over the cooled cake before slicing and serving.

How to Make a Delicious Cranberry Orange Bundt Cake

How to Serve Your Cranberry Orange Bundt Cake

This delightful cake can be enjoyed in many ways! Serve it warm or at room temperature for a cozy dessert. It’s great on its own, but you can also pair it with whipped cream or a scoop of ice cream for an extra treat. Consider serving it at brunch, family gatherings, or even as a simple dessert after dinner. Its beautiful Bundt shape makes it visually appealing for any occasion!

How to Store Leftover Cake

Store any leftover cake tightly covered at room temperature for up to 2 days. If you want to keep it longer, place it in the refrigerator, where it will last for up to 1 week. Always ensure it is well-wrapped to keep it fresh. If you find the cake gets a bit dry, enjoy it with a drizzle of orange juice or a touch of cream for a yummy treat.

Helpful Tips for Baking Success

Check for Doneness: The cake is done when a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs. If nothing sticks to it, it’s perfect!
Cool the Cake Completely: Allowing the cake to cool fully before inverting it helps it keep its shape and prevents it from falling apart.
Use Room-Temperature Ingredients: Ensuring your butter, eggs, and sour cream are at room temperature helps the batter combine smoothly, creating a lighter texture.
Mixing: Avoid over-mixing the batter; stop as soon as you don’t see any dry flour. This will help maintain a soft, tender cake.

Easy Variations to Try

Add More Zest: For a more intense orange flavor, try adding an extra tablespoon of fresh orange zest to the batter.
Chocolate Swirls: Fold in chocolate chips along with the cranberries for a delightful twist.
Nutty Crunch: Incorporate chopped walnuts or pecans into the batter for added texture and flavor.

FAQs

Can I use frozen cranberries?

Yes! Use fresh or frozen cranberries without thawing them. Just add them directly to the batter — they’ll bake perfectly!

How do I know if my cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If it comes out wet, give it a few more minutes in the oven.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just store it covered at room temperature. You can also prepare the glaze ahead, but drizzle it on just before serving for the best texture.

Conclusion

Baking this Cranberry Orange Bundt Cake is a fantastic way to combine the joy of baking with the bright flavors of cranberries and citrus. It’s a comforting dessert that feels special but is surprisingly easy to make. The flavors will bring joy to your day, making this cake a wonderful addition to your dessert recipe collection.

You’ve taken a wonderful step into the world of baking with this Cranberry Orange Bundt Cake. I hope it brings you joy and delicious memories! Don’t hesitate to try the variations next time, or explore more beginner-friendly recipes. Happy baking!

Cranberry Orange Bundt Cake Recipe