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Cranberry Orange Bundt Cake Recipe

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4.2 from 3 reviews

This Cranberry Orange Bundt Cake is a delightful, moist cake bursting with fresh cranberries and zesty orange flavors. Perfectly balanced with a tender crumb and topped with a tangy orange glaze, it makes an elegant dessert or festive treat for any occasion.

Ingredients

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons flour (for coating cranberries)

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • Zest of 1 orange
  • 3/4 cup buttermilk
  • 1/3 cup fresh orange juice
  • 2 teaspoons vanilla extract

Main Mix-ins and Toppings

  • 2 cups fresh cranberries
  • 1 cup powdered sugar (for glaze)
  • 2-3 tablespoons fresh orange juice (for glaze)

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly to ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the 2 3/4 cups flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
  4. Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure they are fully incorporated.
  5. Add Flavorings: Mix in the grated orange zest and vanilla extract until combined.
  6. Combine Flour and Milk: Gradually add one-third of the dry flour mixture to the wet ingredients, mixing until just blended. Then add half of the buttermilk, mix well. Repeat by adding the remaining flour mixture followed by the rest of the buttermilk, blending each addition fully but not overmixing.
  7. Add Orange Juice: Mix in the 1/3 cup orange juice to the batter until fully incorporated.
  8. Coat Cranberries: In a small bowl, toss the cranberries with 2 tablespoons of flour to coat them lightly; this prevents sinking. Then gently fold the cranberries into the batter, distributing evenly without overmixing.
  9. Fill the Pan and Bake: Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Cool the Cake: Remove the bundt pan from the oven and allow the cake to cool in the pan for about 5 minutes. Then invert the pan to release the cake onto a wire rack and let it cool completely.
  11. Make the Orange Glaze: Whisk together powdered sugar and 2 to 3 tablespoons of fresh orange juice until you reach your desired glaze consistency, smooth and pourable.
  12. Glaze the Cake: Drizzle the orange glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.

Notes

  • Ensure the bundt pan is well greased and floured to prevent sticking.
  • Do not overmix once flour is added to keep the cake tender.
  • Cranberries can be fresh or frozen; toss frozen cranberries with flour while still frozen to avoid bleeding.
  • If you prefer a thicker glaze, add less orange juice; for a thinner glaze, add more.
  • Room temperature ingredients help produce a smoother, more cohesive batter.
  • Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://cozyplatter.com/cranberry-orange-bundt-cake-recipe/