Cranberry Orange Bundt Cake with Orange Glaze
This Cranberry Orange Bundt Cake is bright, moist, and filled with citrus and cranberry flavor. Topped with a fresh orange glaze, it's the perfect no-fuss dessert for brunch, gifting, or cozy winter evenings.
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Spatula
- Cooling Rack
Ingredients
Cake
- 2.5 cups all-purpose flour
- 0.5 cup sugar
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp cinnamon
- 1 tsp orange zest
- 0.33 cup orange juice
- 0.25 cup vanilla Greek yogurt
- 0.5 cup coconut oil melted
- 1 tsp vanilla extract
- 2 eggs
- 1 cup fresh cranberries or thawed frozen cranberries
Orange Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tbsp orange juice
Instructions
- Preheat oven to 350°F (175°C). Grease a 10–12 cup bundt pan thoroughly.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
- In a separate bowl, whisk together orange juice, yogurt, melted coconut oil, vanilla extract, and eggs until smooth.
- Pour the wet ingredients into the dry ingredients. Stir just until combined. Do not overmix.
- Gently fold in the cranberries. Pour batter into the prepared bundt pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5–10 minutes, then carefully invert onto a wire rack to cool completely.
- In a small bowl, whisk powdered sugar, milk, and orange juice until smooth. Drizzle over the cooled cake and let set before serving.
Notes
Use fresh orange zest and cranberries for best results. To keep berries from sinking, coat them lightly in flour before folding in. Always cool the cake fully before glazing.