Are you in search of a perfectly moist and flavorful Cranberry Orange Bundt Cake to impress your guests at your next holiday gathering? This tried-and-true recipe consistently receives rave reviews every time I bake it. With my simple, step-by-step instructions, you'll be able to serve up this delightful cake too!
I eagerly await the arrival of fresh cranberries in the grocery store each year. As soon as they appear, my mind races with all the delicious recipes I want to create. At the top of my list is this cranberry orange Bundt cake, closely followed by delightful cranberry orange shortbread cookies, which are simply irresistible!
What I love about this cake is its moistness and vibrant flavor. The addition of sour cream ensures a beautifully tender crumb, while the fresh orange in both the cake and the icing provides an unbeatable burst of orange flavor.
- Butter - For the best results, use real unsalted butter.
- Sugar - This recipe uses both granulated sugar and powdered sugar.
- Eggs - When baking, it is always best to use room temperature eggs. This helps the ingredients blend together better.
- Buttermilk - I love using buttermilk in this cake recipe for additional flavor. If you do not have buttermilk, you can create a substitute by adding 1 tablespoon of lemon juice or vinegar to 2% or whole milk. Make sure the buttermilk is at room temperature before you use it.
- Sour Cream - One of my favorite ingredients to add to cakes is sour cream; it helps add moisture and flavor to the cake. Make sure it is at room temperature before using it.
- Oranges - For the best results, use fresh orange juice and zest.
- Vanilla Extract
- Flour - This recipe uses plain all-purpose flour.
- Leaveners - This cake recipe uses both baking powder and baking soda.
- Salt
- Fresh Cranberries
STEP 1
Cream the butter, sugar, and orange zest until the mixture is light and fluffy, which should take about 5 minutes. Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.
STEP 2
In a separate bowl whisk together the buttermilk, sour cream and orange juice. In another bowl whisk together the flour, baking powder, baking soda and salt.
STEP 3
Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
STEP 4
Now toss the cranberries with 2 tablespoons of flour then fold them into the cake batter. Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
STEP 5
Allow the cake to cool for 5 minutes them invert it onto a cooling rack. Once the cake is completely cooled drizzle over the orange icing. Enjoy!
The secret to getting a bundt cake out of its pan involves a couple of key steps. First, thoroughly butter the bundt pan, ensuring every inch of the interior is covered with butter. Next, dust the buttered surface with flour.
Then, after baking, allow the cake to cool for five minutes after removing it from the oven. After five minutes, invert the cake and let it naturally release from the pan.
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📖 Recipe
Cranberry Orange Bundt Cake
Ingredients
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 4 large eggs room temperature
- 1 large orange room temperature
- 1 tablespoon vanilla extract
- ¾ cup buttermilk room temperature
- ¼ cup sour cream room temperature
- 2 ¾ cups all-purpose flour + 2 tablespoons
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups fresh cranberries
For the Icing
- 1 ¼ cup powdered sugar sifted
- 1 large orange zested
- ¼ teaspoon vanilla extract
- 2 tablespoons milk
Instructions
For the Cake
- Preheat an oven to 350°F and generously butter and flour a nonstick bundt pan.
- Cream together the butter, sugar, and the zest of one orange until the mixture becomes light and fluffy, which typically takes about five minutes.
- Then, add the eggs one at a time, ensuring each is well incorporated before adding the next. Add in the vanilla extract and mix until fully combined.
- In a separate bowl whisk together the buttermilk, sour cream and ¼ cup of fresh orange juice. In another bowl whisk together the flour, baking powder, baking soda and salt.
- Now incorporate one-third of the dry ingredients and mix until just combined. Then add one-third of the wet ingredients and mix until just combined. Continue this process, alternating between wet and dry, until all ingredients are fully incorporated.
- Now toss the cranberries with 2 tablespoons of flour then fold them into the cake batter. Spoon the batter into the prepared bundt pan and bake for 50-55 minutes or until a toothpick inserted in the middle of the cake comes out clean.
- Allow the cake to cool for 5 minutes them invert it onto a cooling rack. Allow to cool completely before icing.
For the Icing
- In a small bowl whisk together the powdered sugar, zest of 1 orange, vanilla extract and milk. Now drizzle over the cake. Enjoy!
A says
Perfectly moist and delicious!