Tessa's Recipe Rundown
Taste: Buttery and delicious, with hints of orange flavor, and juicy cranberries.
Texture: The cake is incredibly soft and moist.
Ease: Not too difficult to make
Appearance: Gorgeous!
Pros: This is a fairly easy and beautiful dessert.
Cons: It’s hard to stop at one piece.
Would I make this again? Absolutely!
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Please welcome Danielle from Live Well Bake Often as she shares this Cranberry Orange Bundt Cake recipe! Be sure to send some love for me! -Tessa
Hi everyone, it’s Danielle from Live Well Bake Often! I’m back with another delicious recipe for you all that is perfect for this time of year. While I absolutely love anything with chocolate, I also love any kind of dessert with fresh or dried cranberries in it. In fact, these white chocolate cranberry oatmeal cookies are one of my favorite cookie recipes.
For today’s recipe, I wanted to share something with beautiful, fresh cranberries. When I think of cranberries, I immediately think of how well they pair with oranges too. Orange and cranberry go together like peanut butter and jelly. So, I decided to combine the two into this easy and delicious Cranberry Orange Bundt Cake.
Bundt cakes are one dessert that I love to bake because they’re easy and always turn out beautifully. This Cranberry Orange Bundt Cake is no exception. All you have to do is mix up the batter, bake it, then top it with an easy glaze. Plus, this cake is a perfect recipe that you can make ahead of time for the holidays too.
When it comes to making bundt cakes, some recipes call for using all butter. I prefer to use mostly butter and just a little bit of oil. There is only 1/4 cup oil in this recipe, but it helps to add a little moisture to the cake and keep it from drying out. This cake is so incredibly soft, rich, buttery, and moist that it’s almost impossible to stop at just one piece.
The orange flavor in this recipe isn’t too overpowering, but you can definitely taste little hints of the orange in each bite. To add a little extra pop of orange, I like to use fresh orange juice in the glaze. You can certainly use milk for the glaze, but the fresh orange juice is absolutely delicious in this recipe!
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Ingredients
For the cranberry orange bundt cake:
- 2 and 3/4 cups all-purpose flour (349g)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 3/4 cup unsalted butter, softened (169g)
- 2 cups granulated sugar (400g)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup oil
- 1 cup sour cream (227g)
- 2 cups fresh cranberries
For the orange glaze:
- 1 cup powdered sugar (125g)
- 2-3 tablespoons fresh orange juice (or milk)
Instructions
To make the cake:
- Preheat oven to 350°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using a hand-held mixer, beat the butter and sugar until light and fluffy. Mix in the eggs one a time, then mix in the vanilla until well combined. Slowly mix in the orange juice, orange zest, and oil until well combined. With the mixer on low speed, slowly mix in the dry ingredients in three additions, alternating with the sour cream (starting with the dry ingredients and ending with the dry ingredients). Mix everything until just combined, making sure not to over mix the batter. Add in the cranberries and gently fold them into the batter.
- Spray a 10-inch bundt pan well with non stick cooking spray, or grease with butter and flour. Pour the batter into the prepared bundt pan and evenly spread it around. Bake at 350°F for 45-55 minutes or until a toothpick inserted into the cake comes out clean. Cover loosely with foil if needed for the last 5-10 minutes of baking to prevent excess browning.
- Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto a wire rack to finish cooling.
To make the orange glaze:
- Once the cake has cooled, place a piece of foil under the wire rack (to catch any glaze that falls off). Pour the orange glaze evenly over the cake and allow to harden for about 10-15 minutes. Slice and enjoy!
One of the best cake recipes I have made! I lightly chopped the cranberries since I didn’t want them whole and coated them with flour before adding to the mix so that they wouldn’t sink to the bottom. I also sugared some leftover cranberries for decoration. It turned out perfectly and everyone loved it!
So happy you enjoyed this cake!
The batter looked and tasted delicious. The smell of baked bunt cake was divine! I am waiting for this to cool down.
I hope you loved this bundt cake recipe after trying a slice!
I made it! I had reduced the amount of sugar (used castor sugar instead), substitue sour cream wt heavy cream + lemon and dry cranberry instead of fresh fruit. It turned out wonderful! Moist and soft. This will be my keeper recipe for bundt cake for sure. Thank you very much!!
This came out fantastic! Almost fail proof I would say.
Absolutely delicious! Easy to make. Will make again. Definite go-to recipe.
I made this cake in the bundt pan as instructed absolutely loved it! It was a huge success. Someone asked I could make this same cake as a half sheet for a church function. Is this possible?
Hands down the best cake I’ve ever made. Easy, perfect texture and oh so delicious. I was a bit apprehensive about how tart the cranberries would make it, so I used only about a cupful. I used previously frozen cranberries which I cut in halves. Served it at Christmas dinner and it was a hit.
Made this for Christmas and it is delicious!
I love this recipe. For the glaze I boiled down some cranberries in fresh orange juice and orange zest. Then I put in my food processor until smooth. Added some powder sugar just enough to sweeten. Made a beautiful fresh red glaze with some extra tartness.
Could I substitute non dairy replacements for the butter and sour cream with good results?
Thanks.
YES & THANK YOU!! Been looking for a recipe like this for years now. I’ve made it 3 times since Thanksgiving and I’ve added it 2 my collection! Hi 5 to you & again girl thanks :)) #BlessingsFrmSanAngeloTx
This is one of the best cakes I have made in a long time! Love the tartness of the cranberries with the sweetness of the cake. Does this cake freeze well?