Cranberry Sour Cream Bundt Cake
This Cranberry Sour Cream Bundt Cake is tender, moist, and beautifully balances sweet and tart flavors. Fresh cranberries, zesty orange, and a buttery glaze make it a standout treat for holidays or special mornings.
Equipment
- 10‑cup Bundt Pan
- Mixer
Ingredients
Cake Ingredients
- 2 cups granulated sugar
- Zest of one large orange brings bright citrus fragrance
- 1 cup oil (melted coconut oil used) keeps the cake moist and rich
- 1 tsp vanilla extract adds cozy aromatic depth
- 4 eggs (large) bind the batter and add lightness
- 1 cup sour cream or Greek yogurt secret to ultra‑moist texture
- 0.25 cup orange juice adds tang and amplifies citrus flavor
- 1 tsp salt balances the sweetness and enhances flavour
- 2 tsp baking powder helps the cake rise beautifully
- 1 tsp cinnamon gives warmth and subtle spice
- 2.75 cups cake flour or all‑purpose flour works too, creates soft delicate crumb
- 1.5 cups cranberries (fresh or frozen) juicy pop of tartness and colour
Glaze Ingredients
- 0.25 cup melted butter adds rich, silky finish
- 2 Tbsp orange juice for the glaze’s refreshing zing
- 2 cups powdered sugar sweetens and thickens the glaze to drizzle consistency
Instructions
- Pre‑heat oven to 325 °F. Grease a 10‑cup Bundt pan generously with non‑stick spray or butter and flour.
- In a medium bowl, zest the orange over the sugar. Rub the zest and sugar together until the sugar is damp and fragrant.
- Add oil, eggs, vanilla, sour cream and orange juice. Mix on medium speed for about 2‑3 minutes until smooth and creamy.
- Stir in salt, baking powder, cinnamon and flour just until combined. Don’t over‑mix.
- Gently fold in the cranberries so their bright colour remains.
- Pour the batter into the prepared Bundt pan. Bake for about 55‑60 minutes or until a toothpick comes out clean. Let cool in pan for 15 minutes, then invert onto a cooling rack to cool completely before glazing.
- For the glaze: whisk together melted butter, orange juice and powdered sugar until smooth. Adjust consistency if needed. Drizzle over the fully cooled cake, letting it cascade down the ridges.
Notes
This cake is festive yet simple, excellent for breakfast, brunch or dessert. It freezes very well for up to 2 months—wrap tightly and thaw before serving. Use fresh or frozen cranberries.