Cranberry Bundt Cake
This cranberry bundt cake combines a rich, moist batter with tart cranberries and a hint of citrus. It’s festive enough for holidays yet simple for everyday baking, and even tastes better the next day.
Equipment
- Bundt Pan
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Zester
- Spatula
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 large eggs room temperature
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1 tbsp fresh orange zest
- 2 1/2 cups fresh or frozen cranberries tossed in 1 tbsp flour
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time. Stir in sour cream, vanilla, almond extract, and orange zest.
- Whisk together flour, baking powder, and salt. Slowly mix into wet ingredients until just combined.
- Toss cranberries with 1 tablespoon flour, then gently fold into the batter.
- Pour batter into prepared pan and bake 50–60 minutes, until a skewer comes out clean.
- Cool in the pan for 15 minutes before inverting. Drizzle with glaze or dust with powdered sugar if desired.
Notes
Variations: bake as mini bundts or loaves, swap lemon zest for orange, or stir in nuts for crunch. Finish with glaze, powdered sugar, or white chocolate drizzle. Store covered for up to 3 days; flavors deepen by the second day.