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–+ servings
Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

Delicious Cranberry Orange Bundt Cake perfect for any occasion, combining fresh cranberries and zesty orange flavors.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 10-inch Bundt pan
  • Mixer
  • large bowl
  • small bowl

Ingredients
  

Cake

  • 3 cups all-purpose flour spooned & leveled
  • 2.5 teaspoons baking powder
  • 1.25 teaspoons salt
  • 1.25 cups unsalted butter softened to room temperature
  • 1 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 2 tablespoons fresh orange zest
  • 5 large eggs at room temperature
  • 0.5 cup full-fat sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 0.5 cup milk at room temperature
  • 0.25 cup fresh orange juice
  • 1.75 cups fresh or frozen cranberries do not thaw if frozen

Filling

  • 0.67 cups brown sugar packed
  • 2 teaspoons ground cinnamon

Orange Glaze

  • 1.5 cups confectioners’ sugar
  • 3-4 tablespoons fresh orange juice

Instructions
 

Instructions

  • Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside. Using a mixer, 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.
  • Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed until the batter is completely combined. Stir in cranberries.
  • In a small bowl, mix the brown sugar and cinnamon together.
  • Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the swirl ingredients evenly on top, avoiding the edges. Cover evenly with remaining cake batter.
  • Bake for 55-70 minutes or until a toothpick comes out clean.
  • Allow to cool for 1 hour in the pan, then invert onto a wire rack or serving dish to cool completely.
  • Whisk confectioners’ sugar and 3 tablespoons of orange juice together for the icing.
  • Cover leftover cake tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg
Keyword Bundt Cake, Cranberry Cake, Cranberry Orange Bundt Cake, dessert recipe, Holiday Cake, Orange Cake
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