Cranberry Bundt Cake
Brighten up your dessert table with this irresistible Cranberry Bundt Cake, a festive and flavorful showstopper perfect for the holidays or any special occasion. This moist and tender cake combines the tart pop of fresh cranberries with the zing of citrusy orange zest and a rich sour cream batter, creating a harmonious balance of sweet and tangy flavors. Topped with a velvety orange glaze that adds just the right amount of sweetness, every slice bursts with seasonal charm. With its beautiful bundt shape and jewel-like cranberries studded throughout, this cake is as stunning to look at as it is delightful to eat. Easy to prepare and bake in under 90 minutes, it's a crowd-pleaser that will leave your guests coming back for seconds. Whether served as a holiday centerpiece or a cozy tea-time treat, this Cranberry Bundt Cake is sure to dazzle!
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, at room temperature
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 2 tablespoons Orange zest
- 1 cup Sour cream
- 1.5 cups Fresh cranberries (or frozen, thawed)
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Orange juice (freshly squeezed, for glaze)
Instructions
Preheat your oven to 350°F (175°C) and generously grease a standard bundt pan. Lightly dust the pan with flour to prevent sticking, then set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and granulated sugar together until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest until well combined.
Alternate adding the dry flour mixture and the sour cream to the wet ingredients, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
Gently fold in the fresh cranberries with a spatula until evenly distributed throughout the batter.
Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
To make the orange glaze, whisk together the powdered sugar and fresh orange juice in a small bowl until smooth. Adjust the consistency by adding more powdered sugar or orange juice, if needed.
Once the cake is completely cooled, drizzle the orange glaze over the top of the cake. Allow the glaze to set before slicing and serving.
Slice, serve, and enjoy your tangy and delicious cranberry bundt cake!
Nutrition Facts
Calories |
5674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.1 g | 335% | |
| Saturated Fat | 158.8 g | 794% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1376 mg | 459% | |
| Sodium | 3192 mg | 139% | |
| Total Carbohydrate | 791.4 g | 288% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 504.9 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 563 mg | 43% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1067 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
