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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

Deliciously moist Cranberry Orange Bundt Cake with buttery brown sugar orange crumb and tart cranberries.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 2 hours
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 10-inch Bundt pan
  • Electric Mixer
  • whisk
  • Glass mixing bowls
  • Cooling Rack

Ingredients
  

Cake

  • 3 cups all-purpose flour spooned & leveled
  • 2.5 teaspoons baking powder
  • 1.25 teaspoons salt
  • 1.25 cups unsalted butter softened to room temperature
  • 1 cup brown sugar packed light or dark
  • 0.5 cup granulated sugar
  • 2 tablespoons fresh orange zest
  • 5 large eggs at room temperature
  • 0.5 cup full-fat sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 0.5 cup milk at room temperature
  • 0.25 cup fresh orange juice
  • 1.75 cups fresh or frozen cranberries do not thaw if frozen

Filling

  • 0.67 cup brown sugar packed light or dark
  • 2 teaspoons ground cinnamon

Orange Glaze

  • 1.5 cups confectioners’ sugar
  • 3-4 tablespoons fresh orange juice

Instructions
 

Baking Instructions

  • Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Beat the butter, brown sugar, granulated sugar, and orange zest together until creamed, about 3 minutes.
  • Add the eggs, sour cream, and vanilla and beat on medium speed until combined.
  • Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat until the batter is completely combined.
  • In a small bowl, mix the brown sugar and cinnamon together.
  • Pour half of the cake batter into the prepared Bundt pan.
  • Sprinkle the swirl mixture evenly on top, avoiding the edges.
  • Cover evenly with the remaining cake batter.
  • Bake for 55–70 minutes or until a toothpick comes out clean.
  • Allow to cool for 1 hour in the pan, then invert onto a wire rack and cool completely.
  • Whisk confectioners’ sugar and orange juice together for icing.
  • Drizzle icing over the cake before serving.

Notes

Make ahead by refrigerating the cake for up to 2 days before icing. Baked cake can be frozen for 3 months.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 6IUVitamin C: 8mgCalcium: 2mgIron: 4mg
Keyword brunch, Bundt Cake, cranberry, holiday, Orange
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