Cranberry Orange Bundt Cake
Delicious and moist cranberry orange Bundt cake with a buttery brown sugar crumb, perfect for any holiday party or brunch.
Equipment
- 10-inch Bundt pan
- mixing bowls
- Whisk
- electric mixer
- citrus juicer
- citrus zester
- Silicone spatula
- 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 packed brown sugar (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
- 0.67 cup packed brown sugar (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.
- Stir in cranberries; batter should be thick and silky.
- In a small bowl, mix the brown sugar and cinnamon together for the filling.
- Pour half of the cake batter into the Bundt pan, sprinkle the filling, then cover with remaining batter.
- Bake for 55–70 minutes or until a toothpick comes out clean.
- Allow to cool for 1 hour in the pan before inverting onto a wire rack.
- For the glaze, whisk confectioners’ sugar with orange juice together, adding more juice or sugar to achieve desired consistency.
- Drizzle glaze over cake before slicing.
Notes
Cake can be made ahead of time and refrigerated. Baked cake can be frozen for up to 3 months. Make with fresh orange juice for best flavor.
Nutrition
Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 550IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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