Description
Moist and zesty cranberry orange bundt cake combines tangy fruit with sweet citrus in a perfectly balanced dessert. Winter gatherings become magical with this delightful cake that promises warmth and comfort in each delectable slice.
Ingredients
Scale
Primary Ingredients:
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 4 large eggs
- 2 ½ cups (315 g) all-purpose flour
- 2 cups (200 g) fresh or frozen cranberries
Dry Components:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons all-purpose flour (to coat cranberries)
Liquid and Flavoring Ingredients:
- 1 cup (240 g) sour cream (or Greek yogurt)
- ½ cup (120 ml) fresh orange juice
- 1 tablespoon orange zest (from ½ oranges)
- 1 teaspoon vanilla extract
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest (optional)
Instructions
- Carefully prepare a bundt pan by generously coating the interior with butter and dusting with flour, ensuring complete coverage to prevent cake from adhering to the surface.
- Sift together dry ingredients, creating a uniform mixture of flour, baking powder, and salt that will provide a smooth, consistent texture for the cake.
- In a separate mixing bowl, cream butter and sugar until the mixture becomes light, fluffy, and pale, which helps incorporate air and create a tender crumb.
- Gradually introduce eggs into the butter mixture, blending thoroughly after each addition to maintain a smooth, emulsified base.
- Fold in orange zest and vanilla extract, allowing the citrus notes to distribute evenly throughout the batter and enhance the overall flavor profile.
- Alternately add the dry ingredient mixture and sour cream to the wet ingredients, mixing gently to avoid overmixing and maintaining the cake’s delicate structure.
- Carefully fold fresh cranberries into the batter, ensuring they are evenly distributed without breaking or crushing the fruit.
- Transfer the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface for uniform baking.
- Place the pan in the preheated oven and bake until a wooden skewer inserted into the center comes out clean, indicating the cake is fully cooked.
- Allow the cake to cool in the pan for approximately 10 minutes before inverting onto a wire rack to complete cooling.
- Prepare the glaze by whisking together powdered sugar and orange juice until smooth, then drizzle over the completely cooled cake for a final touch of sweetness and citrus flavor.
Notes
- Toast nuts lightly before adding to enhance their nutty flavor and provide extra crunch in every bite.
- Zest oranges right before mixing to capture maximum essential oils and brighten the cake’s citrusy profile.
- Sift dry ingredients together to eliminate potential flour lumps and ensure a smoother, more consistent cake texture.
- Fold cranberries gently into batter to prevent color bleeding and maintain their vibrant appearance throughout the cake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10
- Calories: 362
- Sugar: 30 g
- Sodium: 230 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg