Irresistible Cranberry Orange Bundt Cake Recipe

This Cranberry Orange Bundt Cake is the perfect holiday treat, combining a moist buttery crumb, tart cranberries, and a delightful cinnamon swirl. Topped with a simple orange glaze, it’s sure to impress at any brunch or festive gathering!

Ingredients

For the Cake:

• 2 ¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• ¾ cup unsalted butter, at room temperature
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• Zest of 1 large orange
• 5 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• ½ cup milk
• ¾ cup fresh orange juice
• 1 ¾ cups fresh or frozen cranberries (do not thaw)

For the Cinnamon Swirl Filling:

• ⅔ cup brown sugar
• 1 teaspoon ground cinnamon

For the Orange Glaze:

• 1 ½ cups confectioners’ sugar
• 3 tablespoons fresh orange juice (plus more if needed)

Instructions

1. Preheat the Oven
   Set your oven to 350°F (177°C) and prepare a 10-inch Bundt pan with non-stick spray.
2. Make the Cake Batter
   • In a medium bowl, mix flour, baking powder, and salt. Set aside.
   • In a large bowl, use a mixer to cream together the butter, brown sugar, granulated sugar, and orange zest until fluffy, about 3 minutes.
   • Add in eggs, sour cream, and vanilla. Mix on medium speed until everything is well combined. Expect a slight curdled appearance—this is normal.
3. Combine Dry and Wet Ingredients
   • Gradually add the flour mixture to the wet ingredients. Then, add the milk and orange juice, mixing until smooth.
   • Fold in the cranberries gently.
4. Prepare the Cinnamon Filling
   In a small bowl, combine the brown sugar and cinnamon.
5. Layer the Batter
   • Pour half of the cake batter into the prepared Bundt pan.
   • Evenly sprinkle the cinnamon sugar mixture in the center, keeping it away from the edges to ensure easy release.
   • Cover with the remaining batter.
6. Bake the Cake
   Bake for 55-70 minutes, or until a toothpick comes out with a few moist crumbs. The large size may require extra time, so be patient!
7. Cool the Cake
   Let the cake cool in the pan for 1 hour before carefully inverting it onto a wire rack or serving plate. Allow it to cool completely.
8. Make the Orange Glaze
   Whisk together confectioners’ sugar and orange juice until smooth. If the glaze is too thick, add more juice until the desired consistency is reached.
9. Drizzle and Serve
   Once the cake is cool, drizzle the orange glaze over it before slicing. Enjoy!

Storage Tips

• Leftovers: Store tightly covered at room temperature for 2 days or in the refrigerator for up to a week.
• Make Ahead: The cake can be baked ahead of time and refrigerated for up to 2 days. Bring it to room temperature before glazing and serving.
• Freezing: Freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator overnight.

This Cranberry Orange Bundt Cake not only tastes amazing, but it is also a stunning centerpiece for any table. Enjoy the sweet and tart flavors that make this cake a seasonal favorite!