Festive Cranberry Orange Cake
Bright orange zest, tart cranberries and melt‑in‑your‑mouth butter merge in this cozy Bundt cake that feels like a warm hug from childhood.
Equipment
- 10‑inch bundt pan
- Mixer
- Spatula
Ingredients
For the Cake
- 3 cups all‑purpose flour sturdy enough to hold juicy cranberries
- 2.5 tsp baking powder for gentle lift
- 1.25 tsp salt balances sweetness
- 1.5 cups unsalted butter rich melt‑in‑your‑mouth texture
- 1 cup brown sugar adds warmth + hint of caramel
- 0.5 cup granulated sugar for sweetness + lightness
- 2 Tbsp orange zest bright citrus perfume
- 5 eggs (large) structure & richness
- 0.5 cup sour cream keeps texture moist
- 2 tsp vanilla extract warm aromatic note
- 0.5 cup milk softens batter for silky pour
- 0.25 cup fresh orange juice bright, tangy
- 1.75 cups fresh or frozen cranberries sparkling red gems of festivity
Cinnamon Swirl Filling
- 0.667 cup brown sugar
- 2 tsp cinnamon
Orange Glaze
- 1.5 cups confectioners’ sugar for glossy citrus finish
- 3 Tbsp fresh orange juice for drizzle glaze
Instructions
- Pre‑heat oven to 350 °F and generously grease a 10‑inch Bundt pan.
- In a large bowl, whisk together flour, baking powder, and salt.
- Cream butter, brown sugar, granulated sugar and orange zest until pale and fluffy (~3 minutes).
- Beat in eggs, sour cream and vanilla. The mixture may look slightly curdled; that's okay.
- Alternate adding the dry ingredients and then milk plus orange juice, mixing just until combined. Fold in cranberries gently.
- Pour half the batter into the pan, sprinkle the cinnamon sugar filling (brown sugar + cinnamon), then top with the remaining batter. Draw a shallow line down the center before pouring.
- Bake for 55‑70 minutes or until a toothpick comes out clean with just a few moist crumbs. Cool in pan for 1 hour, then invert.
- Whisk the confectioners’ sugar with orange juice to make the glaze. Drizzle over the cooled cake.
- Slice and serve. For extra festivity, top with sugared cranberries or orange zest.
Notes
This cake keeps moist for days and freezes well for up to 2 months. Wrap tightly and thaw overnight before eating. Use fresh orange juice and zest for brightest flavor.