Description
Cranberry Orange Bundt Cake delivers a delightful twist of seasonal flavors that dance across your taste buds. Baked with fresh cranberries and zesty orange notes, this cake makes gathering around the table pure joy.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups flour
- 1 cup butter
- 1 ¾ cups sugar
- 4 eggs
- 2 cups cranberries
Supporting Ingredients:
- ¾ cup buttermilk
- ⅓ cup orange juice
- 2 teaspoons vanilla
Finishing Ingredients:
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- Zest of 1 orange
- 2 tablespoons flour
Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice
Instructions
- Set your oven to 350°F and meticulously coat a 10-cup bundt pan with butter and flour, ensuring every ridge is covered.
- In a medium bowl, thoroughly combine 2 ¾ cups flour, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt using a whisk.
- Using an electric mixer, cream 1 cup butter with 1 ¾ cups sugar until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add 4 eggs one at a time to the butter mixture, beating well after each addition, then mix in the zest of 1 orange and 2 teaspoons vanilla.
- Gradually incorporate the dry ingredients into the wet mixture, alternating with ¾ cup buttermilk and ⅓ cup orange juice, mixing until just combined.
- Dust 2 cups fresh cranberries with 2 tablespoons flour, then gently fold them into the batter to prevent sinking.
- Transfer the batter into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula.
- Bake for 50-55 minutes at 350°F, checking doneness with a toothpick inserted near the center that comes out clean.
- Remove from the oven and allow the cake to rest in the pan for 5 minutes, then carefully invert onto a wire rack.
- Whisk 1 cup powdered sugar with 2-3 tablespoons orange juice until smooth, creating a glossy glaze.
- Once the cake has completely cooled, drizzle the orange glaze over the top, letting it cascade down the cake’s curves.
Notes
- Check your cranberries for firmness and freshness before adding them to the batter, as soft or mushy berries can affect the cake’s texture.
- Zest the orange before juicing to maximize flavor and ensure you capture all the bright, aromatic citrus notes.
- Dust the cranberries with flour before folding into the batter to prevent them from sinking and distribute evenly throughout the cake.
- For a gluten-free version, swap the all-purpose flour with a high-quality gluten-free flour blend and add an extra teaspoon of baking powder to maintain the cake’s light structure.
- Prep Time: 15 minutes
- Cook Time: 50-55 minutes
- Category: Bundt Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 to 10
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg