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Cranberry Orange Bundt Cake with Glaze

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 45 minutes
Course Desserts
Cuisine American
Servings 12 servings
Calories 300 kcal

Ingredients
  

  • For the Cake:
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 4 large eggs
  • 1 cup sour cream (or Greek yogurt)
  • ½ cup fresh orange juice
  • 2 tbsp orange zest (from about 2 large oranges)
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen cranberries (if frozen, don’t thaw)
  • For the Glaze:
  • 1 cup powdered sugar
  • 2–3 tbsp fresh orange juice
  • ½ tsp orange zest (optional for extra flavor)

Instructions
 

  • Prepare the Pan: Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, or spray with baking spray that contains flour.
  • Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3 minutes).
  • Add Wet Ingredients: Beat in eggs, one at a time. Mix in sour cream, orange juice, zest, and vanilla until smooth.
  • Combine Batter: Gradually add dry ingredients into the wet mixture, mixing until just combined. Do not overmix. Gently fold in cranberries with a spatula.
  • Bake: Pour batter evenly into the bundt pan. Smooth the top. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean. Allow cake to cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
  • Glaze: Whisk together powdered sugar and orange juice until smooth and pourable. Drizzle glaze over cooled cake.