Cranberry Bundt Cake
This Cranberry Bundt Cake is golden on the outside, tender and buttery on the inside, and filled with tart cranberries that burst with festive flavor. A simple yet elegant cake perfect for holidays or everyday cozy moments.
Equipment
- Bundt Pan
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 tbsp orange zest
Fruits and Nuts
- 2 cups fresh or frozen cranberries tossed in 1 tbsp flour
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat oven to 350°F (175°C) and grease a Bundt pan with butter and flour.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then add vanilla extract and orange zest.
- Mix in the sour cream until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the cranberries and optional chopped nuts.
- Spoon the batter evenly into the prepared Bundt pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely before serving.
Notes
For extra flavor, drizzle with orange glaze or dust with powdered sugar once fully cooled. Use fresh cranberries for the best tart burst, or frozen ones straight from the freezer. Store leftovers in an airtight container for up to 3 days at room temperature or freeze for later enjoyment.