Description
This Cranberry Orange Bundt Cake delivers a moist, zesty, and intensely flavorful experience perfect for festive gatherings. Liam crafts this masterpiece, inspired by Sara’s spontaneous approach, resulting in a cake that is both technically sound and full of soul. The tart cranberries balance the bright orange beautifully, topped with a simple, sweet glaze.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream or plain Greek yogurt
- Zest of 2 large oranges
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen (do not thaw) cranberries
- 1 cup powdered sugar (for glaze)
- 2 tablespoons fresh orange juice (for glaze)
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This is where the texture starts.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the orange zest, orange juice, and vanilla extract until just combined.
- Alternate adding the dry ingredients and the sour cream to the wet mixture, beginning and ending with the dry ingredients. Mix only until smooth; do not overmix.
- Gently fold in the cranberries using a spatula. You want to distribute them evenly without crushing them.
- Pour the batter into the prepared Bundt pan. Smooth the top lightly.
- Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes.
- Carefully invert the cake onto the wire rack and let it cool completely.
- For the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Drizzle generously over the cooled cake.
Notes
- If using frozen cranberries, do not thaw them first. Tossing them lightly in a tablespoon of the flour mixture before folding them in helps prevent sinking.
- For extra orange flavor, you can add 1/4 teaspoon of orange extract along with the vanilla.
- This cake tastes even better the next day as the flavors meld.
- You can bake this as a loaf cake (approx. 60-70 minutes) or in two 8-inch round pans (approx. 30-35 minutes).
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Cake
- Method: Baking (Bundt)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg