Orange Cranberry Bundt Cake

I missed my bundt cake pan. And I realized that it’s time to dig it out and say hi! Oh, didn’t I just use it to make a monkey bread not too long ago? Anyway… as if I need an excuse!

Bundt cake is always for a big family because it’s huge, and you will have millions of slices after you cut it! One happy cake to feed all. What’s even happier is how orangey, moist, soft and delicious this cake is! The tanginess from the dried cranberries goes perfectly well with the sweetness from the cake and the orange glaze.

Ingredients (10-inch bundt cake):
Cake
2 3/4 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon grated orange zest
1/4 cup orange juice
1 teaspoon vanilla extract
1 cup unsalted butter, soften
2 cups sugar
4 large eggs
1 cup dried cranberries
Orange Glaze
2 cups powdered sugar
3 to 4 tablespoons orange juice

Directions:
Preheat oven to 350F. Generously grease and flour a 10-inch bundt pan.
In a large bowl, sift the flour, baking powder, baking soda and salt.
In another bowl, whisk sour cream, orange zest, juice and vanilla.
Beat butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.
Reduce the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.
Fold in dried cranberries.
Pour the mixture into the prepared bundt cake pan and spread evenly.
Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.
To make the orange glaze, whisk together powdered sugar and orange juice, a tablespoon at a time, until it becomes thick and smooth. Pour over cake.

26 comments

  1. Just made this for a co-workers birthday. Used a diamond Bundy pan. It broke in half! I think it was because the cranberries sunk to the bottom. Of still tasted gr8! :)
    Very moist and delicious! Have great co-workers who were very complimentary. God bless them.

    1. Hi Sam, I’d suggest to mix wet and dry ingredients separately before mixing them all, just to avoid toughness of the cake. :)

  2. Thanks for sharing your delicious Orange Cranberry Bundt Cake recipe it was so delicious. The blending of Sweet and Tart fruits is what makes this cake.
    I love cranberries and oranges and always look for recipes containing them.

  3. Made these with fresh cranberries, and as muffins – nice and moist! A tad too sweet, but just so glad they are not dry – will just adjust sugar a bit next time! Thank you!

  4. Just made it and it’s a keeper! Made my own “cake flour”, soaked the cranberries, drained, then lightly floured before adding to batter. Didn’t glaze, though. Sweet enough as it is. Important to select your oranges carefully – deep orange and juicy sweet.

  5. It’s going to a Christmas in July bundt cake as I am planning on making it today, 3 July 2016. Have never made it before although so am anxious to see how it turns out. Merry Christmas in July everyone!

    1. Yes. You can use all purpose flour, or you could replace 1/4 cup all purpose flour with cornstarch. :)

  6. Wow! I love this recipe, I’ve made it a few times since seeing it on pinterest and the only thing I’ve added is more cranberries as a request from my husband who is not a fan of them! This is surely a repeat favorite of ours.

  7. Made tbis tonight and it was a hit. Swapped sour cream for yoghurt and still turned out great. It took 55 mins to cook. Will be making tihis again. Thank you for sharing.

  8. Such a great idea for Easter brunch. I am making this for tomorrow morning. Thanks for sharing. Happy Easter!

    1. Hi Maria, yes, you can use whatever pans you have. You might want to adjust the baking time though if you separate the batter into two pans. Check at 20-minute mark. Happy Easter!

  9. I love cakes with orange flavour! And I also love cranberries. I don’t have a bundt pan though. Can I use a cake pan or a loaf pan? Thanks.

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