This Cranberry Orange Bundt Cake is a yummy treat that combines sweet and tart flavors perfectly! With fresh cranberries and zesty orange, it’s a festive delight.
Baking this cake fills your kitchen with a delicious aroma that’ll make everyone excited for dessert. I love serving it with a simple glaze—it’s a total crowd-pleaser!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cake. If you want a gluten-free option, try using a 1:1 gluten-free baking mix, which works well in most recipes.
Unsalted Butter: Softened butter gives the cake a rich flavor. If you’re short on butter, coconut oil or canola oil can be a good substitute, though the texture might slightly differ.
Sour Cream: Sour cream keeps the cake moist. If you’re avoiding dairy, use plain Greek yogurt or a dairy-free yogurt alternative.
Fresh Cranberries: They add tartness that balances the sweetness. Frozen cranberries work too; just don’t thaw them beforehand—they might turn mushy!
Mandarin Oranges: Canned mandarin oranges are convenient. If you prefer fresh, just peel and segment them. Mandarin oranges add sweetness, so adjust sugar accordingly if you omit them.
How Do I Ensure My Cake is Light and Fluffy?
Getting a light and fluffy cake starts with proper creaming of the butter and sugar. This step incorporates air, making the cake rise beautifully. Here’s how:
- Use room temperature butter for easier mixing.
- Beat butter and sugar together for 3-5 minutes until it looks pale and fluffy.
- Add eggs one at a time, mix well after each, to keep the texture airy.
Also, remember to fold in the cranberries and oranges gently to avoid deflating the batter. Happy baking!
Cranberry Orange Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tbsp orange zest (from about 2 oranges)
- 1/2 cup fresh orange juice (about 2 oranges)
- 1 cup sour cream or plain Greek yogurt
- 2 cups fresh or frozen cranberries
- 1 cup chopped canned or fresh mandarin oranges, drained if canned
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
- Optional: extra cranberries for garnish
How Much Time Will You Need?
You’ll need about 20 minutes for preparation and around 55-65 minutes for baking, plus about 15 minutes to cool the cake in the pan. Overall, you should plan for about 1 hour and 30 minutes to enjoy this delightful dessert!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to ensure that your cake releases easily once baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help ensure that your leavening agents are evenly distributed. Set the bowl aside for later.
3. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, which should take about 3-5 minutes. This step is important for creating a nice texture in the cake!
4. Add the Eggs and Flavorings:
Next, add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and orange zest for that zesty flavor that makes this cake special.
5. Combine Wet Ingredients:
In a small bowl or measuring cup, combine the fresh orange juice and sour cream (or Greek yogurt). This mixture will keep your cake moist and delicious!
6. Combine Wet and Dry Ingredients:
Now, alternately add the flour mixture and the orange juice mixture to the butter mixture. Start with the flour, then add the orange juice mixture, then more flour, ending with the flour. Mix just until everything is combined—be careful not to overmix.
7. Fold in the Fruit:
Gently fold the cranberries and chopped mandarin oranges into the batter. This will add beautiful bursts of flavor throughout the cake!
8. Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top evenly. Place it in the oven and bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. Cool the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely. This helps prevent it from becoming soggy.
10. Glaze It Up:
For the glaze, whisk together the powdered sugar and fresh orange juice until smooth. It should be slightly runny so that it drizzles beautifully over the cake.
11. Drizzle and Serve:
Once the cake has cooled, drizzle the glaze over the top. Garnish with extra cranberries if you like. Now, it’s time to slice and serve this gorgeous cake!
Enjoy the moist, citrusy, and slightly tart flavors that make this bundt cake a perfect treat for any gathering!
Can I Use Frozen Cranberries?
Absolutely! You can use frozen cranberries in this recipe. Just make sure to add them directly from the freezer without thawing to prevent them from becoming mushy. They may take slightly longer to bake, so keep an eye on the cake while it’s in the oven.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week or freeze individual slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Cake Ahead of Time?
Yes! You can bake the cake a day in advance. Just let it cool completely, then wrap it tightly in plastic wrap and store it at room temperature. When ready to serve, add the glaze right before you slice it for a fresh look.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can use plain Greek yogurt as a 1:1 substitute. It will give you a similar moisture level and tanginess, keeping your cake deliciously moist!