Learn How To Bake The Perfect Cake

Cranberry Orange Bundt Cake

  • Home
  • //Cranberry Orange Bundt Cake
Cakes

Cranberry Orange Bundt Cake

Every slice of this super moist, ultra flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a simple orange glaze for an impressive cake that’s a welcome addition to any holiday party or brunch.

Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 2 and 1/2 teaspoons baking powder
  • 1 and 1/4 teaspoons salt
  • 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons fresh orange zest
  • 5 large eggs, at room temperature
  • 1/2 cup (120g) full-fat sour cream, at room temperature*
  • 2 teaspoons pure vanilla extract
  • 1/2 cup (120ml) milk, at room temperature
  • 1/4 cup (60ml) fresh orange juice*
  • 1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)*
  • Filling
  • 2/3 cup (135g) packed light or dark brown sugar
  • 2 teaspoons ground cinnamon
  • Orange Glaze
  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 3–4 Tablespoons (45-60ml) fresh orange juice*

Directions

  • Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
  • Make the cake: In a large bowl, whisk the flour, baking powder, and salt together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment 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. Scrape down the sides and bottom of the bowl as needed. The mixture will look curdled; that’s ok—it will come together when you add the dry ingredients.
  • Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed it all until the batter is completely combined. Beat or stir in cranberries. Batter is thick, yet silky.
  • Make the filling: In a small bowl, mix the 2/3 cup (135g) brown sugar and cinnamon together.
  • Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top, doing your best to avoid sprinkling near the edges. Keep the cinnamon sugar in the center, so it doesn’t bake/get stuck onto the pan, which makes inverting the cake difficult. Cover evenly with remaining cake batter.
  • Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  • Once done, remove from the oven and allow to cool for just 1 hour inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely.
  • Make the icing: Whisk confectioners’ sugar and 3 Tablespoons of orange juice together. Add 1 extra Tablespoon of juice to thin out as needed. (Alternatively, add an extra Tablespoon or 2 of confectioners’ sugar to thicken, if desired.) Drizzle icing over cake before slicing and serving.
  • Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Add To Shopping List