Description
This Cranberry Orange Bundt Cake is a festive, flavorful dessert made with fresh orange zest, tart cranberries, and a cozy cinnamon-sugar swirl. The buttery, moist crumb is finished with a bright orange glaze, making every slice rich, tender, and perfectly balanced. Ideal for holidays, brunch, or gatherings, this cake is as beautiful as it is delicious.
Ingredients
- 3 cups (375g) all-purpose flour, spooned and leveled
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups (340g) unsalted butter, softened
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 tablespoons fresh orange zest (about 2 large oranges)
- 5 large eggs, at room temperature
- 1/2 cup (120g) full-fat sour cream, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (120ml) whole milk, at room temperature
- 1/4 cup (60ml) fresh orange juice
- 1 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)
- 2/3 cup (135g) packed light or dark brown sugar (for swirl)
- 2 teaspoons ground cinnamon (for swirl)
- 1 1/2 cups (180g) confectioners’ sugar (for glaze)
- 3 to 4 tablespoons (45–60ml) fresh orange juice (for glaze)
Instructions
- Preheat oven to 350°F (177°C) and generously grease a 10-inch Bundt pan with nonstick spray.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter, brown sugar, granulated sugar, and orange zest with a mixer on medium-high speed for 3 minutes until light and fluffy.
- Add eggs one at a time, mixing well after each. Beat in sour cream and vanilla; mixture may look curdled.
- On low speed, mix in dry ingredients, then pour in milk and orange juice. Mix just until combined.
- Fold in cranberries with a spatula or mix on low speed. Batter will be thick.
- In a small bowl, mix 2/3 cup brown sugar and cinnamon for the swirl.
- Spread half the batter into prepared Bundt pan and smooth the top. Sprinkle cinnamon-sugar mixture evenly over batter, avoiding edges. Top with remaining batter and smooth surface.
- Bake for 55 to 70 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Begin checking at 55 minutes.
- Cool in the pan for exactly 1 hour, then carefully invert onto a wire rack or serving platter to cool completely.
- Whisk together confectioners’ sugar and 3 tablespoons orange juice to make glaze. Adjust consistency as needed with more juice or sugar.
- Once cake is completely cool, drizzle glaze over the top. Let set for 10 minutes before slicing and serving.
Notes
- Do not let the cinnamon sugar swirl touch the edges of the pan—it may cause sticking.
- For stronger orange flavor, double the zest or add 1/2 teaspoon orange extract.
- Plain full-fat Greek yogurt can be used in place of sour cream.
- If using dried cranberries, soak in warm water or orange juice for 10 minutes to rehydrate.
- Grease Bundt pan thoroughly to prevent sticking, even if it’s nonstick.
- Prep Time: 15 minutes
- Cook Time: 55–70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
