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Cranberry Orange Bundt Cake

Cranberry orange Bundt cake is a tender, buttery cake packed with tart cranberries and bright orange zest. Baked in a Bundt pan and finished with a smooth orange glaze, it’s a festive centerpiece with a sweet citrus finish.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Cooling 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 475
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp baking spray with flour
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large, at room temperature
  • 2 tbsp orange zest finely grated
  • 2 tsp vanilla extract
  • 0.75 cup sour cream at room temperature
  • 0.5 cup fresh orange juice
  • 2 cups cranberries fresh or frozen, roughly chopped
For the orange glaze
  • 1.5 cups powdered sugar
  • 2 tbsp fresh orange juice plus more as needed

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 electric mixer

Method
 

Prepare and bake the cake
  1. Heat the oven to 350°F.
  2. Thoroughly coat a 10- to 12-cup Bundt pan with baking spray with flour.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, then mix in the orange zest and vanilla extract.
  6. In a small bowl, whisk together the sour cream and orange juice.
  7. Mix the flour mixture into the butter mixture in three additions, alternating with the sour cream mixture in two additions, beginning and ending with the flour; mix just until combined.
  8. Fold in the cranberries.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 55 to 65 minutes, until a toothpick inserted near the center comes out clean and the cake begins to pull away from the sides of the pan.
  11. Cool the cake in the pan for 15 minutes.
  12. Invert it onto a wire rack and cool completely.
Make the orange glaze
  1. Whisk the powdered sugar with 2 tablespoons orange juice until smooth, adding more juice a teaspoon at a time if needed for a pourable consistency.
  2. Drizzle the glaze over the completely cooled cake.
  3. Let the glaze set before serving.

Notes

For clean release, thoroughly coat every curve of the Bundt pan with baking spray with flour. Refrigerate leftovers in an airtight container for up to 5 days; freeze slices for up to 2 months. Full-fat plain Greek yogurt can replace the sour cream for a similar tang.