Introduction

The Cranberry Orange Bundt Cake is a delightful dessert that combines the tangy zest of oranges with the tartness of cranberries, creating a flavorful and festive treat. This cake is a celebration of citrusy goodness and the warmth of the holiday season.

Who This Recipe Is For

This recipe is perfect for those who appreciate the refreshing combination of citrus flavors in a moist and tender cake. If you’re seeking a dessert that embodies the festive spirit with a delightful citrus twist, this Cranberry Orange Bundt Cake is the perfect choice.

Why It’s Great

The charm of the Cranberry Orange Bundt Cake lies in its perfect balance of tangy oranges and tart cranberries, coupled with the tender crumb of a well-made cake. It’s a delightful fusion of flavors and textures that captures the essence of the holiday season.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream or Greek yogurt
• Zest of 2 oranges
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries, chopped

For the Glaze (optional):

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• Zest of 1 orange

Directions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a bundt cake pan, ensuring to coat it thoroughly.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the sour cream or Greek yogurt, orange zest, orange juice, and vanilla extract until well combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the chopped cranberries into the batter.
8. Pour the batter into the prepared bundt cake pan and spread it evenly.
9. Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.

For the Glaze (optional):

1. In a bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until smooth.
2. Drizzle the glaze over the cooled Cranberry Orange Bundt Cake.

Kitchen Equipment

• Bundt cake pan
• Mixing bowls
• Whisk
• Wire rack

Serving Suggestions

Serve slices of the Cranberry Orange Bundt Cake at room temperature. Pair it with a cup of tea or coffee for a delightful afternoon treat.

Storage Instructions

Store any leftover Cranberry Orange Bundt Cake in an airtight container at room temperature for up to 3-4 days. The flavors often deepen the next day, enhancing the overall taste.

Recipe Variations

Consider adding a handful of chopped nuts like pecans or walnuts for added texture and flavor to the cake batter.

Conclusion

Indulge in the festive flavors of the Cranberry Orange Bundt Cake, a delightful dessert that blends the zesty brightness of oranges with the tartness of cranberries. Embrace the warmth and cheer of the holiday season with every moist and citrusy bite.