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.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 minsFor the cake
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
Zest of 2 oranges
½ cup fresh orange juice
1 cup sour cream (or Greek yogurt)
1 tsp vanilla extract
2 cups fresh or frozen cranberries (tossed with 1 tbsp flour to prevent sinking)
For the glaze
1 cup powdered sugar
3 tbsp fresh 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.
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 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
Zest of 2 oranges
½ cup fresh orange juice
1 cup sour cream (or Greek yogurt)
1 tsp vanilla extract
2 cups fresh or frozen cranberries (tossed with 1 tbsp flour to prevent sinking)
For the glaze
1 cup powdered sugar
3 tbsp fresh 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.
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).
Cranberry-Orange Bundt Cake
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