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Cranberry Orange Bundt Cake Recipe

Cranberry Orange Bundt Cake Recipe
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4.9 from 21 reviews

Indulge in the delightful combination of tart cranberries and zesty orange flavors with this moist and tender Cranberry Orange Bundt Cake. Perfect for the holiday season or any time you crave a citrus-infused treat.

Ingredients

Units Scale

Dry Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon orange zest
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Additional:

  • 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
  • 1 tablespoon flour (for coating cranberries)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat and Prepare: Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
  2. Mix Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
  3. Cream Butter and Sugar: In a separate bowl, cream butter and sugar until light and fluffy.
  4. Add Wet Ingredients: Beat in eggs, then mix in orange zest, orange juice, and vanilla.
  5. Combine Mixtures: Add dry ingredients in batches, alternating with sour cream.
  6. Fold in Cranberries: Coat cranberries with flour, then gently fold into batter.
  7. Bake: Pour batter into pan and bake for 50–60 minutes.
  8. Cool and Serve: Cool in pan, then invert onto a rack. Dust with powdered sugar if desired.

Notes

  • Enhance with orange glaze for more citrus flavor.
  • Cake can be stored at room temperature for 2 days or in the fridge for up to 5 days.

Nutrition

Find it online: https://easy-tapas-recipes.com/cranberry-orange-bundt-cake-recipe/