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Moist Cranberry Orange Bundt Cake with Zesty Glaze

Close-up of a slice of moist cranberry orange cake showing bright red cranberries baked inside, topped with a white citrus glaze.
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You can bake this moist cranberry orange Bundt cake using simple steps. It combines tart cranberries and bright orange zest for a festive dessert perfect for holidays or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large oranges
  • 1/2 cup fresh orange juice
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1 cup powdered sugar (for glaze)
  • 2 tablespoons fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
  3. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This takes about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  5. In a small bowl, whisk together the 1/2 cup orange juice and sour cream.
  6. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  7. Gently fold in the chopped cranberries using a spatula.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  11. While the cake cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a few drops at a time, if the glaze is too thick.
  12. Drizzle the zesty orange glaze over the cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them before adding them to the batter.
  • For an extra bright flavor, use only fresh orange juice.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://fooddexterity.com/cranberry-orange-cake-moist-bundt-recipe/