Description
Moist and tender Cranberry Orange Bundt Cake packed with fresh orange zest, tart cranberries, a cinnamon brown sugar swirl, and a fresh orange glaze.
Ingredients
Cake:
3 cups (375g) all-purpose flour (spooned & leveled)
2 and 1/2 teaspoons baking powder
1 and 1/4 teaspoons salt
1 and 1/4 cups (20 Tbsp; 283g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 Tablespoons fresh orange zest
5 large eggs, at room temperature
1/2 cup (120g) full-fat sour cream, at room temperature*
2 teaspoons pure vanilla extract
1/2 cup (120ml) milk, at room temperature
1/4 cup (60ml) fresh orange juice*
1 and 3/4 cups (220g) fresh or frozen cranberries (do not thaw if frozen)*
Filling:
2/3 cup (135g) packed light or dark brown sugar
2 teaspoons ground cinnamon
Orange Glaze:
1 and 1/2 cups (180g) confectioners’ sugar
3–4 Tablespoons (45-60ml) fresh orange juice*
Instructions
1. Preheat oven to 350°F (175°C), grease a bundt pan, and whisk flour, baking powder, and salt in a bowl.
2. Rub orange zest into granulated and brown sugars, then beat in softened butter for 3 minutes until fluffy.
3. Beat in eggs one at a time, followed by sour cream and vanilla extract; mix milk and orange juice in a cup.
4. Alternately fold flour mixture and orange milk into creamed butter on low speed, then fold in cranberries.
5. Layer half the batter in pan, sprinkle cinnamon brown sugar filling over top, cover with remaining batter, and bake for 55 to 65 minutes; cool 15 minutes before inverting.
6. Whisk confectioners’ sugar and orange juice, drizzle over cooled cake, and serve.
Notes
Do not thaw frozen cranberries. Cool for exactly 15 minutes in pan before inverting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 46g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 22g
- Unsaturated Fat: 22g
- Trans Fat: 22g
- Protein: 6g