Introduction

The Cranberry Orange Bundt Cake is a beautiful combination of tart cranberries and bright, zesty orange flavor baked into a moist, tender cake with a golden-brown crust. Its eye-catching shape and vibrant colors make it a show-stopping centerpiece for holiday brunches, Thanksgiving, Christmas, or any autumn celebration.

This cake balances the sweet, buttery crumb with the tangy pop of cranberries and a refreshing hint of orange zest. Finished with a simple orange glaze or powdered sugar dusting, it looks as delightful as it tastes. Soft, flavorful, and aromatic, this cake fills your kitchen with the warm, festive scents of the season and is sure to impress family and friends.

Why I Love This Recipe

I love this cake because it combines moist, tender texture with a bright, citrusy punch and the slight tartness of cranberries. The balance of sweet and tangy makes each bite complex yet comforting. The Bundt shape elevates a simple cake to something elegant, without needing intricate decorating skills. It’s one of those desserts that feels both homemade and luxurious, perfect for gifting or bringing to a holiday gathering.

Why It’s a Must-Try Dish

• Cranberry & Orange Harmony: Tart cranberries and fragrant orange zest create a flavor combination that is festive and refreshing.
• Perfect for Holidays: Makes a stunning centerpiece for brunches, potlucks, and dessert tables.
• Moist & Tender: Buttery, soft crumb that stays fresh for days.
• Versatile Serving: Can be dusted with powdered sugar, drizzled with glaze, or served with whipped cream.
• Make-Ahead Friendly: Bake a day or two in advance; flavors deepen over time.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 50–60 minutes
• Cooling Time: 15–20 minutes
• Total Time: 1 hour 35–40 minutes

Servings and Nutritional Info

• Servings: 12–14 slices
• Calories: Approximately 320–350 kcal per slice (without glaze)

Course & Cuisine

• Course: Dessert / Tea Cake
• Cuisine: American (Holiday-Inspired)

Ingredients

For the Cake:

• 2½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1 tbsp orange zest (from 1 large orange)
• 1 cup sour cream or plain Greek yogurt
• 1½ cups fresh or frozen cranberries (do not thaw if frozen)

For the Orange Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tbsp freshly squeezed orange juice
• ½ tsp orange zest (optional)

Cooking Directions (Overview)

1. Preheat oven and prepare a Bundt pan.
2. Mix dry ingredients and wet ingredients separately.
3. Combine wet and dry, fold in cranberries.
4. Pour batter into pan and bake until golden.
5. Cool, then drizzle with orange glaze or dust with powdered sugar.

Step-by-Step Preparation Method

Step 1: Prepare the Pan and Oven

1. Preheat oven to 350°F (175°C).
2. Grease a 10-inch Bundt pan thoroughly with butter and lightly dust with flour, tapping out excess.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat softened butter and sugar together until light and fluffy (3–4 minutes).
2. Beat in eggs one at a time, followed by vanilla extract and orange zest.

Step 4: Combine Wet and Dry Ingredients

1. Alternately add flour mixture and sour cream (beginning and ending with flour) in 2–3 additions.
2. Mix until just combined — do not overmix.

Step 5: Fold in Cranberries

1. Gently fold in fresh or frozen cranberries, coating them lightly with flour to prevent sinking.

Step 6: Bake the Cake

1. Pour batter evenly into the prepared Bundt pan.
2. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
3. Let cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Step 7: Prepare the Orange Glaze (Optional)

1. In a small bowl, whisk together powdered sugar and orange juice until smooth.
2. Drizzle over the cooled cake, allowing some to drip down the sides.
3. Garnish with extra orange zest if desired.

How to Serve

• Slice and serve on a dessert plate, optionally with a dollop of whipped cream or vanilla ice cream.
• Pair with coffee, tea, or sparkling cider for a perfect holiday treat.
• Ideal for brunch, afternoon tea, or as a centerpiece dessert at gatherings.

Recipe Tips

• Coat Cranberries with Flour: Prevents them from sinking to the bottom.
• Don’t Overmix: Keeps the cake tender and fluffy.
• Grease Bundt Well: Essential for easy release and clean slices.
• Fresh Zest Only: Avoid pre-packaged zest for brighter flavor.
• Test for Doneness: Insert toothpick near center; it should come out clean or with a few moist crumbs.

Variations

• Chocolate-Cranberry Bundt Cake: Add ½ cup cocoa powder to the dry ingredients.
• Nutty Twist: Add ½ cup chopped walnuts or pecans for crunch.
• Maple Glaze: Substitute orange juice with maple syrup for a warm, rich flavor.
• Lemon Variation: Use lemon zest and juice instead of orange for a tangy twist.
• Mini Bundts: Bake in mini Bundt pans for individual servings; reduce baking time to 25–30 minutes.

Freezing & Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigeration: Keep covered in the fridge for up to 5 days; let cake come to room temp before serving.
• Freezing: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight at room temperature.
• Glaze Tip: Add glaze after thawing, not before freezing.

Special Equipment Needed

• 10-inch Bundt pan
• Electric mixer (hand or stand)
• Mixing bowls
• Wire rack
• Zester for orange
• Small bowl and whisk for glaze

FAQ

Q1: Can I use frozen cranberries?
Yes! Do not thaw; fold them in frozen and coat lightly with flour to prevent sinking.

Q2: Can I make this cake ahead of time?
Absolutely! It tastes even better the next day as flavors meld.

Q3: How do I prevent the Bundt from sticking?
Grease thoroughly and dust with flour or use nonstick spray with flour. Cool slightly before removing from pan.

Q4: Can I skip the glaze?
Yes, a light dusting of powdered sugar works beautifully and simplifies presentation.

Conclusion

The Cranberry Orange Bundt Cake is a festive, flavorful, and visually stunning dessert perfect for fall and winter celebrations. With tart cranberries, fragrant orange zest, and a tender, buttery crumb, it delivers elegance and comfort in every slice. Whether for brunch, holiday gatherings, or gifting, this cake is guaranteed to delight and impress.