Cranberry Orange Bundt Cake
Brighten up your dessert table with this Cranberry Orange Bundt Cake – a stunning and delicious showstopper that's perfect for any occasion. Bursting with zesty orange flavor from fresh juice and zest, and studded with tart cranberries, this moist and tender cake strikes the perfect balance between sweet and tangy. Made with simple pantry staples and enriched with creamy yogurt for an ultra-soft crumb, it’s easy to bake yet impressively elegant. Topped with a glossy orange glaze that drizzles beautifully over its golden ridges, this bundt cake is as photogenic as it is flavorful. Whether you're entertaining guests or looking for a festive holiday treat, this easy-to-make dessert will be a guaranteed crowd-pleaser. Perfect for pairing with a steaming mug of coffee or tea, it’s the ultimate seasonal indulgence!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 units Large eggs
- 1 teaspoon Vanilla extract
- 2 tablespoons Orange zest
- 0.5 cup Orange juice, fresh
- 0.5 cup Plain yogurt or sour cream
- 1.5 cups Fresh or frozen cranberries
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Orange juice (for glaze)
Instructions
Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, or spray with non-stick baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium-high speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
Reduce the mixer speed to low and alternately add the dry ingredients in three additions with the orange juice and yogurt in two additions, starting and ending with the dry ingredients. Do not overmix.
Gently fold in the cranberries with a spatula until evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency by adding more powdered sugar or juice as needed.
Once the cake is completely cool, drizzle the glaze over the top, allowing it to cascade down the sides.
Slice and serve. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 199 mg | 9% | |
| Total Carbohydrate | 63.0 g | 23% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 41.5 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 104 mg | 2% | |
*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.
