The Cranberry Orange Bundt Cake is a delightful dessert that combines the zesty freshness of oranges with the tart burst of cranberries, all enveloped in a moist, tender cake.
This classic flavor pairing has been celebrated for generations, especially around the holidays, when cranberries are in abundance and oranges bring a pop of winter freshness.
The Bundt cake, with its iconic ring shape and decorative ridges, originated in the 1950s and quickly became a staple in American kitchens due to its beautiful presentation and ability to stay moist.
The distinct marriage of cranberries and orange is not only visually appealing-thanks to the vibrant red dots contrasting against the golden crumb-but also tantalizes the palate with each bite.
Whether you're marking a festive occasion or simply want to brighten a cozy afternoon, this Cranberry Orange Bundt Cake is sure to please both the eye and the taste buds. It has grown in popularity as an elegant centerpiece for brunches, holiday feasts, and dessert tables.
The cake's citrusy aroma, balanced tartness, and touch of sweetness embody the warmth and cheer of home baking. If you're seeking a memorable treat that exudes comfort and sophistication, the Cranberry Orange Bundt Cake is the answer.
This recipe ensures a perfectly balanced cake every time, full of natural flavors that will satisfy family, friends, and guests alike.
Ingredients for Cranberry Orange Bundt Cake
- 2 ½ cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened (room temperature)
- 1 ¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon grated orange zest (from 1-2 oranges)
- ½ cup fresh orange juice
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional)
- 1 cup full-fat sour cream or plain Greek yogurt
- 2 cups fresh or frozen cranberries (thawed if frozen, chopped if large)
- 1 tablespoon all-purpose flour (for cranberries)
- For the glaze: 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon grated orange zest (for glaze)
Instructions for Making Cranberry Orange Bundt Cake
- Preheat the oven to 350°F (175°C) and generously butter and flour a 10-cup Bundt pan, ensuring all crevices are covered to prevent sticking.
- In a medium bowl, whisk together 2 ½ cups flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together using a hand or stand mixer on medium-high speed until light, pale, and fluffy-about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Scrape down the sides as needed.
- Stir in the orange zest and vanilla (plus almond extract, if using), mixing until incorporated.
- With the mixer on low speed, alternately add the flour mixture and sour cream to the butter mixture, starting and ending with flour. Add a third of the flour, then half the sour cream, another third of flour, the remaining sour cream, and finish with the last third of flour.
- Slowly pour in the orange juice and mix until just blended. Take care not to overmix the batter.
- In a small bowl, toss the cranberries with 1 tablespoon flour to coat them (this helps prevent sinking). Gently fold the cranberries into the batter using a spatula.
- Spoon the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the thickest part comes out with only a few moist crumbs attached.
- Remove from oven and let the cake cool in the pan for 15-20 minutes. Carefully invert the cake onto a wire rack and allow it to cool completely.
- For the glaze, whisk together powdered sugar, orange zest, and enough orange juice to create a thick but pourable glaze.
- Drizzle the orange glaze over the fully cooled cake. Allow it to set slightly before slicing and serving.
Nutritional Information
The Cranberry Orange Bundt Cake is a rich and satisfying dessert, typical for baked treats. Each slice (1/12th of the cake) contains approximately 340 calories, with nearly 14 grams of fat, mostly from butter and sour cream, contributing to the cake's luxurious crumb and flavor profile.
Carbohydrates make up the bulk of the nutritional content, averaging about 50 grams per serving, primarily from sugar and flour. However, the inclusion of fresh cranberries adds not only vibrant color and tartness but also a boost of antioxidants and dietary fiber to the cake.
Protein content remains moderate, at about 4 grams per serving, owing to the eggs and dairy. The calcium from Greek yogurt or sour cream, and the Vitamin C from orange zest and juice, offer additional micronutrient benefits.
While this cake is considered an indulgent treat, using Greek yogurt in place of sour cream can reduce fat content, and whole-wheat flour could be used for added fiber; however, be aware that these changes may slightly affect the cake's delicate texture.
It is best enjoyed as a part of a balanced diet, complementing special occasions with robust flavor and thoughtful indulgence.
Wine/Beverage Pairings With Cranberry Orange Bundt Cake
Complementing the bright citrus and tart cranberry notes of the Cranberry Orange Bundt Cake is best achieved with carefully chosen beverages. A medium-bodied white wine with subtle fruitiness, such as Chardonnay or Riesling, pairs elegantly by echoing the cake's citrus flavors while balancing the sweetness.
For a non-alcoholic option, try a homemade sparkling orange spritzer or cranberry herbal tea, both of which underscore the cake's core flavors without overwhelming them. For a cozy winter gathering, mulled wine or hot apple cider adds a layer of warmth.
Coffee lovers will also enjoy a cup of medium-roast coffee, which provides just the right bitterness to contrast with the cake's sweetness.
Cooking Tips and Variations
Achieving the best Cranberry Orange Bundt Cake requires attention to detail and a few baking tricks. To ensure your cake effortlessly releases from the Bundt pan, generously grease and flour every crevice.
Coating cranberries with flour before folding them into the batter prevents them from sinking to the bottom, ensuring a consistent distribution. For an extra burst of orange flavor, consider adding a teaspoon of orange extract or increasing the zest.
You can use Greek yogurt for a tangier crumb or substitute a portion of the flour with almond flour for a nutty undertone.
Fresh cranberries are ideal for their tartness, but if using dried cranberries, soak them in hot water or orange juice for 10 minutes to plump them up and prevent dryness in the bake.
To create a lighter version, opt for light sour cream and reduce the sugar by a quarter, though the cake may be slightly less tender. For a festive touch, decorating the glaze with candied orange peel or sugared cranberries elevates the presentation.
Make sure to allow the cake to cool completely before glazing to avoid a runny finish. Baking times vary depending on your oven; always check for doneness using a toothpick before removing from the oven. For a gluten-free alternative, use a high-quality baking blend suited for cakes.
This versatile recipe can also accommodate lemon zest and juice for a citrus variation, or a handful of chopped nuts for added crunch.
Serving Suggestions
Serving the Cranberry Orange Bundt Cake is an opportunity to create a memorable culinary experience. After the cake has cooled and been glazed, slice it into thick, even portions to reveal the pattern of scarlet cranberries and golden crumb.
This cake is the perfect ending to a holiday dinner, brunch, or afternoon tea, especially during autumn and winter seasons when cranberries and oranges are at their peak.
Arrange slices on a decorative platter and garnish with a light dusting of powdered sugar, or a scattering of fresh cranberries and orange zest for a festive vibe. The Bundt cake's unique shape and glossy glaze make it visually stunning, ideal for centerpiece presentation.
Serve alongside freshly brewed coffee or tea and, for added indulgence, offer a dollop of whipped cream or a scoop of vanilla ice cream on the side. If hosting a larger gathering, the cake can be pre-sliced and portioned for buffet service, allowing guests to help themselves.
For smaller get-togethers, individual plates with garnished slices add elegance. This cake also makes a thoughtful gift-wrap it in parchment or a pretty cake box for seasonal sharing. Leftovers, if any, remain moist for several days and can be enjoyed with breakfast or as a midday treat.
The Cranberry Orange Bundt Cake's vibrant aroma, beautiful color, and balanced flavor ensure it is always a star at the table.
Cranberry Orange Bundt Cake Health Benefits
While the Cranberry Orange Bundt Cake is a treat meant for indulgence and celebration, it does offer some positive health aspects. Cranberries are well-known for their antioxidant properties and Vitamin C content, promoting urinary tract health and supporting the immune system.
Oranges contribute additional Vitamin C and other nutrients, supporting healthy skin and boosting immunity. Using Greek yogurt in the batter instead of sour cream adds probiotics and protein, making the cake more digestible and slightly healthier.
Whole wheat flour can be incorporated for added dietary fiber, aiding digestion and blood sugar regulation. While the cake is still relatively high in calories and sugar-a characteristic of most traditional cakes-it can be enjoyed in moderation as part of a balanced diet.
For those seeking to reduce saturated fat and cholesterol, substitutes like plant-based butter or non-fat yogurt are viable, although these may slightly alter texture and flavor.
Ultimately, the Cranberry Orange Bundt Cake is a festive choice that, when savored in reasonable portions, adds joy and a touch of nourishment to celebratory moments.
FAQs About Cranberry Orange Bundt Cake
Can I use dried cranberries instead of fresh ones?
Yes, you can use dried cranberries in place of fresh. For best results, soak them in hot water or orange juice for 10 minutes before adding to the batter to ensure they remain moist and don't dry out the cake.
How should I store the Cranberry Orange Bundt Cake?
Keep the cake covered at room temperature for up to three days. For longer storage, wrap well and refrigerate for up to one week, or freeze individual slices wrapped in plastic for up to two months.
Can I make the Cranberry Orange Bundt Cake gluten-free?
Absolutely. Substitute with a high-quality gluten-free flour blend designed for baking. Ensure all other ingredients (like baking powder) are also certified gluten-free.
What's the best way to prevent the cake from sticking to the Bundt pan?
Thoroughly grease the pan with butter or nonstick spray, making sure to get into all the grooves. Dust lightly with flour and tap out the excess, ensuring every crevice is coated to guarantee easy release.
Can I make this cake ahead of time?
Yes, the Cranberry Orange Bundt Cake can be made a day or two in advance. Simply store it tightly wrapped at room temperature and add the glaze just before serving for the freshest appearance.
The Cranberry Orange Bundt Cake is an exquisite balance of tart and sweet, bright citrus and rich butter, perfectly suited for everything from holiday gatherings to weekend treats. Its stunning presentation and inviting flavors make it a beloved recipe, destined to become a tradition in your home. Simple to execute yet impressive on the table, this cake rewards bakers and guests alike with its aroma, texture, and color. With a few thoughtful baking techniques and the right pairings, your Cranberry Orange Bundt Cake will be the star of any dessert spread, offering cheer and satisfaction in every slice.
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tablespoon orange zest
- ⅓ cup fresh orange juice
- 1 cup sour cream
- 2 cups fresh cranberries
- 1 teaspoon vanilla extract
Instructions
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1Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
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2In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
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3In a large bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract.
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4Mix in the flour mixture in three additions, alternating with the sour cream and orange juice. Start and end with the flour mixture. Fold in the cranberries gently.
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5Pour batter into prepared bundt pan. Smooth the top and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
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6Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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