Description
This homemade Cranberry Orange Bundt Cake combines tart cranberries and sweet orange for a delightful dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 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
- 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 (for cinnamon sugar)
- 2 teaspoons ground cinnamon
- 1 and 1/2 cups (180g) confectioners’ sugar (for glaze)
- 3-4 Tablespoons (45-60ml) fresh orange juice (for glaze)
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
- In a large bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In another large bowl, beat together butter, brown sugar, granulated sugar, and orange zest until light and fluffy, about 3 minutes.
- Add the eggs, sour cream, and vanilla extract to the butter mixture, and beat until well combined.
- Gradually pour the dry ingredients into the wet mixture, followed by milk and fresh orange juice, mixing until fully combined.
- Gently fold in cranberries until evenly distributed.
- Mix together the brown sugar and ground cinnamon in a small bowl.
- Pour half of the batter into the prepared Bundt pan. Sprinkle with the cinnamon sugar mixture.
- Top with the remaining batter and spread evenly.
- Bake for 55-70 minutes or until a toothpick comes out clean.
- Cool the cake in the pan for about 1 hour before inverting onto a wire rack to cool completely.
- For the glaze, whisk together confectioners’ sugar and 3 tablespoons of fresh orange juice, adjusting consistency as needed. Drizzle over the cooled cake before serving.
Notes
Serve warm or at room temperature, and consider pairing with whipped cream or ice cream. Store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg