Cranberry Orange Bundt Cake is a delightful treat that perfectly balances the tartness of cranberries with the bright, zesty flavor of oranges. This beautiful cake is surprisingly easy to make, and its festive colors make it a wonderful addition to any holiday table or a cozy winter gathering. I'm excited to share this recipe with you – it's a guaranteed crowd-pleaser!
Why You Will Love This Recipe
This Cranberry Orange Bundt Cake recipe is special because it's incredibly moist and flavorful, thanks to the combination of fresh cranberries and orange zest in both the batter and the glaze. The Bundt shape makes it look elegant with minimal effort, and the simple glaze adds a touch of sweetness that complements the tart cranberries perfectly. It’s a great dessert for any occasion, and it's easy enough to make even if you're not an experienced baker. This homemade bundt cake is going to become a favourite for many years to come.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
- 2 tablespoons orange zest
For the Orange Glaze:
- 2 cups powdered sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
Step-by-Step Instructions
1. Prepare the Oven and Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly. Make sure to get into all the nooks and crannies to prevent the cake from sticking.
2. Combine Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the baking powder and soda are evenly distributed, helping the cake rise properly.
3. Cream Butter and Sugar:
In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy.
4. Add Eggs:
Beat in the eggs one at a time, mixing well after each addition. This helps to incorporate air into the batter, resulting in a lighter cake.
5. Alternate Adding Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Stir in Cranberries and Orange Zest:
Gently fold in the chopped cranberries and orange zest. Distribute them evenly throughout the batter.
7. Pour Batter into Bundt Pan:
Pour the batter into the prepared Bundt pan, spreading it evenly.
8. Bake the Cake:
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the cake starts to brown too quickly, you can loosely cover it with foil.
9. Cool the Cake:
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and breaking apart.
10. Make the Orange Glaze:
While the cake is cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
11. Glaze the Cake:
Once the cake is completely cool, drizzle the orange glaze evenly over the top. Let the glaze set for a few minutes before serving.
Serving Suggestions
This Cranberry Orange Bundt Cake is delicious on its own, but it also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. The bright, festive colors of the cake make it perfect for holiday gatherings like Christmas or Thanksgiving.
For a beautiful presentation, you can garnish the cake with fresh cranberries and orange slices. A light dusting of powdered sugar also adds a touch of elegance. This moist bundt cake is sure to impress.
It’s also a great choice for brunch or afternoon tea. Serve it alongside a cup of coffee or tea for a delightful treat.
Storage and Reheating
To store, wrap the Cranberry Orange Bundt Cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week; just be sure to bring it to room temperature before serving for the best flavor and texture.
Reheating isn't usually necessary, as the cake is delicious at room temperature. However, if you prefer a warm slice, you can microwave it for a few seconds until heated through.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Servings: 12-16 slices
- Equipment: Bundt pan, mixing bowls, electric mixer, wire rack
Cranberry Orange Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries coarsely chopped
- 2 tablespoons orange zest
- 2 cups powdered sugar
- 1/4 cup orange juice
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the chopped cranberries and orange zest.
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the orange glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
- Once the cake is completely cool, drizzle the orange glaze evenly over the top. Let the glaze set for a few minutes before serving.