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Cranberry Orange Bundt Cake with glaze

Cranberry Orange Bundt Cake with Glaze

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Bundt pan (10–12 cup capacity) Essential for achieving that classic ring shape. Non-stick is ideal, but always grease and flour well.
  • Electric mixer A stand or hand mixer will help achieve a smooth, fluffy batter.
  • Mixing bowls One for dry ingredients, one for wet, and a small one to toss the cranberries.
  • Citrus zester or microplane For extracting that vibrant orange zest.
  • Cooling rack Ensures even cooling and prevents soggy bottoms.

Ingredients
  

For the Cake

  • 2½ cups all-purpose flour spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 4 large eggs at room temperature
  • 1 tablespoon orange zest from about 2 medium oranges
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 1½ cups fresh or frozen cranberries if frozen, do not thaw
  • 1 tablespoon all-purpose flour for coating the cranberries

For the Glaze

  • 1 cup powdered sugar sifted
  • 2 –3 tablespoons freshly squeezed orange juice
  • ½ teaspoon orange zest optional, for extra flavor

Optional Garnishes

  • Sugared cranberries
  • Orange peel curls
  • A light dusting of powdered sugar

Instructions
 

Prepare the Pan and Oven

  1. Preheat your oven to 350°F (175°C). Generously grease and flour your bundt pan, making sure to get into all the crevices. This cake has a moist crumb, and the last thing you want is for it to stick when unmolding.

Mix the Dry Ingredients

  1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream the Butter and Sugar

  1. In a large mixing bowl, beat the softened butter and sugar together on medium speed for about 3–4 minutes until light and fluffy. This step builds the base for a tender, airy crumb.

Add Eggs and Flavorings

  1. Add eggs one at a time, mixing well after each addition. Stir in the orange zest, orange juice, and vanilla extract. Your kitchen should already start smelling like Christmas morning.

Add the Sour Cream and Dry Ingredients

  1. With the mixer on low speed, alternate adding the flour mixture and sour cream, beginning and ending with the flour. Mix just until combined—don’t overmix.

Fold in the Cranberries

  1. Toss the cranberries with 1 tablespoon of flour (this prevents them from sinking to the bottom) and gently fold them into the batter using a spatula.

Pour and Bake

  1. Spoon the batter evenly into your prepared bundt pan, smoothing the top. Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Unmold

  1. Let the cake cool in the pan for 15–20 minutes. Then gently invert it onto a cooling rack and allow it to cool completely before glazing.

Make the Glaze

  1. In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust thickness by adding more juice or sugar as needed. For extra zing, stir in a little orange zest.

Drizzle and Decorate

  1. Once the cake is fully cooled, drizzle the glaze generously over the top. Garnish with sugared cranberries, orange curls, or a dusting of powdered sugar for that winter wonderland look that fits right in with creative Christmas cake designs.