Cranberry Orange Bundt Cake
This festive Cranberry Orange Bundt Cake combines tart cranberries, fresh citrus, and a moist sour cream batter. A perfect holiday centerpiece that’s simple, beautiful, and delicious.
Equipment
- Bundt Pan
- Mixing Bowls
- Hand or Stand Mixer
- Whisk
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream or Greek yogurt
- 2 tbsp orange zest freshly grated
- 1/2 cup orange juice freshly squeezed
- 2 cups fresh cranberries or frozen, unthawed
Orange Glaze
- 1 cup powdered sugar
- 2-3 tbsp orange juice for glaze
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan generously.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy, 2–3 minutes.
- Beat in eggs one at a time, then add orange zest and juice.
- Blend in sour cream until smooth.
- Slowly add flour mixture, mixing until just combined.
- Fold cranberries gently into the batter.
- Pour batter into prepared Bundt pan and bake 50–60 minutes, or until a toothpick comes out clean.
- Cool 15 minutes before turning out of the pan. Drizzle with orange glaze before serving.
Notes
Frozen cranberries work perfectly—add them straight from the freezer. For the best presentation, glaze just before serving and garnish with sugared cranberries or orange slices.