Cranberry Bundt Cake with Orange Juice
This cranberry Bundt cake with orange juice is filled with the cozy brightness of citrus and tart berries, swirled with a cinnamon-sugar ribbon and topped with a glossy orange glaze. Moist, vibrant, and perfect for holidays or any day that needs a little joy.
Equipment
- 10-inch Bundt pan
- Electric Mixer
- Mixing Bowls
- Rubber Spatula
- Cooling Rack
Ingredients
Cake Batter
- 3 cups all-purpose flour
- 2.5 tsp baking powder
- 1.25 tsp salt
- 1.5 cups unsalted butter room temperature
- 1 cup light or dark brown sugar packed
- 0.5 cup granulated sugar
- 2 tbsp fresh orange zest
- 5 large eggs
- 0.5 cup full-fat sour cream
- 2 tsp pure vanilla extract
- 0.5 cup milk
- 0.25 cup fresh orange juice
- 1.75 cups fresh or frozen cranberries do not thaw if frozen
Cinnamon Sugar Filling
- 2/3 cup brown sugar
- 2 tsp ground cinnamon
Orange Glaze
- 1.5 cups confectioners’ sugar sifted
- 3–4 tbsp orange juice freshly squeezed
Instructions
- Preheat oven to 350°F (177°C) and thoroughly grease a 10-inch Bundt pan.
- In a large bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the butter, brown sugar, granulated sugar, and orange zest until light and fluffy.
- Beat in eggs one at a time, then mix in sour cream and vanilla extract.
- Add the dry ingredients, followed by milk and orange juice. Mix just until combined.
- Fold in cranberries gently to avoid overmixing.
- Pour half the batter into the pan. Sprinkle cinnamon sugar filling, avoiding the edges. Add remaining batter and smooth top.
- Bake for 55–70 minutes, until a toothpick comes out clean. Let cool in the pan for 1 hour.
- Invert cake onto a rack or plate. Once cooled, whisk glaze ingredients and drizzle generously over the top.
Notes
Be sure to grease every ridge of the Bundt pan to prevent sticking. Letting the cake cool fully ensures a clean release and better glaze adherence.