Description
Indulge in the delightful flavor combination of tart cranberries and bright orange with this moist and flavorful Cranberry Orange Bundt Cake. Perfect for holiday gatherings or a sweet treat any time of year!
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (room temperature)
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon fresh orange zest
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
Additional:
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice (for glaze)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 10-cup Bundt pan.
- Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and granulated sugar until fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, then mix in orange zest, orange juice, and vanilla.
- Combine: Add dry ingredients and sour cream alternately in three parts.
- Add Cranberries: Gently fold in cranberries.
- Bake: Pour batter into pan and bake for 50-60 minutes.
- Cool and Glaze: Cool cake in pan, then invert onto rack; drizzle with orange glaze.
Notes
- Toss cranberries in flour to prevent sinking.
- Store cake tightly wrapped at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 31g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
