Cranberry Orange Bundt Cake
A moist and citrusy bundt cake bursting with fresh cranberries and orange zest, topped with a sweet orange glaze. This beautifully shaped cake is perfect for holiday gatherings and special occasions.
Ingredients
- 2 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, softened
- 1 3/4 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1/4 cup orange juice
- 1 tbsp orange zest
- 1 1/2 cups fresh cranberries
Directions
- Preheat oven to 350F and grease a bundt pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in sour cream, orange juice, and zest.
- Gradually add dry ingredients and fold in cranberries.
- Pour batter into the bundt pan and smooth the top.
- Bake for 50-55 minutes until golden.
- Cool before removing from the pan and drizzle with glaze.
Notes
- Use powdered sugar mixed with orange juice for a simple glaze.
- Garnish with sugared cranberries for a festive touch.
- Store in an airtight container for up to 5 days.
- Substitute yogurt for sour cream if preferred.
- Serve with whipped cream or vanilla ice cream.
The bundt cake became popular in the 1950s after the introduction of the bundt pan by Nordic Ware. The combination of tart cranberries and zesty orange makes this cake a flavorful and visually stunning holiday dessert.