Print

Craving 1 amazing cranberry orange cake

cranberry orange cake
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Cranberry Orange Bundt Cake delivers a moist crumb and bright, zesty flavor, perfect for any festive gathering. Jacob perfected this recipe, marrying the tartness of cranberries with fresh orange zest under a simple, sweet glaze.

Ingredients

  • All-purpose flour: 2 1/2 cups
  • Baking powder: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Unsalted butter, softened: 1 cup (2 sticks)
  • Granulated sugar: 1 3/4 cups
  • Large eggs: 4
  • Orange zest: 2 tablespoons (from about 2 oranges)
  • Fresh orange juice: 1/2 cup
  • Sour cream or plain Greek yogurt: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Fresh or frozen cranberries, roughly chopped: 1 1/2 cups
  • Powdered sugar (for glaze): 1 1/2 cups
  • Milk or water (for glaze): 2-3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Mix in the orange zest, orange juice, sour cream, and vanilla extract until just combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the batter is smooth. Do not overmix.
  6. Gently fold in the chopped cranberries using a spatula.
  7. Pour the batter evenly into the prepared Bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes.
  10. Invert the cake onto the wire rack and allow it to cool completely before glazing.
  11. To make the glaze, whisk together the powdered sugar and 2 tablespoons of milk or water until smooth. Add more liquid, one teaspoon at a time, until you reach a thick but pourable consistency.
  12. Drizzle the glaze over the cooled cake. Let the glaze set before slicing and serving.

Notes

  • If using frozen cranberries, do not thaw them before folding them into the batter.
  • Ensure your butter and eggs are at room temperature for the best cake texture.
  • This cake stays very moist for several days when stored in an airtight container at room temperature.
  • For a deeper orange flavor, use fresh orange juice only, avoiding any bottled varieties.

Nutrition

Find it online: https://tasteportfolio.com/cranberry-orange-cake-bundt-recipe/