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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake is a delicious and moist dessert filled with cranberries and topped with a sweet orange glaze.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 300 kcal

Equipment

  • 10-inch Bundt pan
  • Electric mixer
  • Mixing Bowls
  • whisk
  • Cooling Rack

Ingredients
  

Cake

  • 3 cups all-purpose flour (spooned & leveled)
  • 2.5 teaspoons baking powder
  • 1.25 teaspoons salt
  • 1.25 cups unsalted butter (softened to room temperature)
  • 1 cup brown sugar (packed, light or dark)
  • 0.5 cup granulated sugar
  • 2 tablespoons fresh orange zest
  • 5 large eggs (at room temperature)
  • 0.5 cup full-fat sour cream (at room temperature)
  • 2 teaspoons pure vanilla extract
  • 0.5 cup milk (at room temperature)
  • 0.25 cup fresh orange juice
  • 1.75 cups fresh or frozen cranberries (do not thaw if frozen)

Filling

  • ⅔ cup brown sugar (packed, light or dark)
  • 2 teaspoons ground cinnamon

Orange Glaze

  • 1.5 cups confectioners’ sugar
  • 3-4 tablespoons fresh orange juice

Instructions
 

Preparation

  • Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a handheld or stand mixer, beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 minutes.
  • Add the eggs, sour cream, and vanilla and beat on medium speed until combined.
  • Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat until the batter is completely combined.
  • Fold in cranberries.
  • In a small bowl, mix the brown sugar and cinnamon together.
  • Pour half of the cake batter into the prepared Bundt pan. Sprinkle the cinnamon sugar on top and cover with remaining batter.
  • Bake for 55-70 minutes or until a toothpick inserted comes out clean.
  • Allow to cool for 1 hour, then invert the cake onto a wire rack.
  • Whisk confectioners' sugar and orange juice together to make the icing, adjusting consistency as needed.
  • Drizzle icing over the cooled cake before serving.

Notes

You can make the cake ahead of time and refrigerate for up to 2 days. It can also be frozen for up to 3 months.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 22gVitamin A: 400IUVitamin C: 5mgCalcium: 30mgIron: 1mg
Keyword Bundt Cake, cake, cranberries, Cranberry Orange Bundt Cake, Dessert Recipe, orange glaze
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