Delicious Cranberry Orange Bundt Cake Recipe
This cranberry orange Bundt cake is a holiday favorite, combining the tart sweetness of cranberries with the zesty brightness of orange. Perfectly moist and flavorful, it's a show-stopping dessert for festive gatherings or a cozy treat for any occasion.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- ¾ cup unsalted butter softened
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sour cream
- 1 ½ cups fresh cranberries
- 2 tbsp orange zest
Instructions
- Preheat your oven to 350°F (175°C). Grease a 10-inch Bundt pan with butter or non-stick spray.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with sour cream. Do not overmix.
- Gently fold in cranberries and orange zest.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- For extra flair, top the cake with an orange glaze or dust with powdered sugar.
- To freeze, wrap the cooled cake tightly in plastic wrap and foil, then store in the freezer for up to 3 months.
- Reheat individual slices in the microwave for 20-30 seconds or warm the entire cake in a 300°F oven for 10-15 minutes