A moist, buttery Bundt cake studded with tart cranberries and infused with fresh orange zest and juice. Finished with an orange glaze for extra holiday sparkle.
[cooked-sharing]
Yields12 ServingsPrep Time20 minsCook Time1 hrTotal Time1 hr 20 mins
For the cake
2 ½cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
1cupunsalted butter, softened
1 ¾cupsgranulated sugar
4large eggs
Zest of 2 oranges
½cupfresh orange juice
1cupsour cream (or Greek yogurt)
1tspvanilla extract
2cupsfresh or frozen cranberries (tossed with 1 tbsp flour to prevent sinking)
For the glaze
1cuppowdered sugar
3tbspfresh orange juice
Zest of 1 orange
Prep the oven and pan
1
Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated.
Mix the dry ingredients
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar
3
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
Beat in eggs one at a time, mixing well after each.
Add orange zest and vanilla extract.
Combine wet and dry
4
Alternate adding the flour mixture and the orange juice/sour cream, starting and ending with flour.
Mix on low speed until just combined (do not overmix).
Gently fold in cranberries tossed in flour.
Bake
5
Pour batter into prepared Bundt pan, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Glaze
6
Whisk powdered sugar, orange juice, and orange zest together until smooth and pourable.
Drizzle over cooled cake, letting it run down the sides for a festive finish.
Serving Suggestions
7
Garnish with sugared cranberries, candied orange slices, or a dusting of powdered sugar for holiday sparkle.
Perfect with coffee, tea, or mulled wine after a big holiday meal.
Tips & Variations
8
Make-ahead: Cake can be baked a day before; glaze just before serving.
Festive twist: Add ½ tsp ground cinnamon or cardamom for warm spice.
Nut option: Fold in ½ cup chopped pecans or walnuts for crunch.
Mini version: Bake in mini Bundt pans for individual holiday desserts (reduce bake time to 20–25 minutes).
Ingredients
For the cake
2 ½cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
1cupunsalted butter, softened
1 ¾cupsgranulated sugar
4large eggs
Zest of 2 oranges
½cupfresh orange juice
1cupsour cream (or Greek yogurt)
1tspvanilla extract
2cupsfresh or frozen cranberries (tossed with 1 tbsp flour to prevent sinking)
For the glaze
1cuppowdered sugar
3tbspfresh orange juice
Zest of 1 orange
Directions
Prep the oven and pan
1
Preheat oven to 350°F (175°C).
Grease and flour a Bundt pan thoroughly, ensuring all crevices are coated.
Mix the dry ingredients
2
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream butter and sugar
3
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy (about 3 minutes).
Beat in eggs one at a time, mixing well after each.
Add orange zest and vanilla extract.
Combine wet and dry
4
Alternate adding the flour mixture and the orange juice/sour cream, starting and ending with flour.
Mix on low speed until just combined (do not overmix).
Gently fold in cranberries tossed in flour.
Bake
5
Pour batter into prepared Bundt pan, smoothing the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Allow cake to cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
Glaze
6
Whisk powdered sugar, orange juice, and orange zest together until smooth and pourable.
Drizzle over cooled cake, letting it run down the sides for a festive finish.
Serving Suggestions
7
Garnish with sugared cranberries, candied orange slices, or a dusting of powdered sugar for holiday sparkle.
Perfect with coffee, tea, or mulled wine after a big holiday meal.
Tips & Variations
8
Make-ahead: Cake can be baked a day before; glaze just before serving.
Festive twist: Add ½ tsp ground cinnamon or cardamom for warm spice.
Nut option: Fold in ½ cup chopped pecans or walnuts for crunch.
Mini version: Bake in mini Bundt pans for individual holiday desserts (reduce bake time to 20–25 minutes).
