Introduction

This Cranberry Orange Bundt Cake combines bright citrus flavors with the tartness of fresh cranberries, creating a moist and festive dessert. The cake features a luscious swirl of homemade cranberry orange sauce and a zesty vanilla orange glaze for a perfect finish.

A round bundt cake with a golden-brown crust is shown sliced into about eight thick pieces, arranged on a white plate with a white marbled textured surface underneath. The inside of the cake is light beige with visible pieces of dark red cranberries scattered throughout. A light white glaze is drizzled over the top, creating thin shiny streaks that contrast with the matte cake. The cake looks soft and moist, with some glistening from the glaze where it rests. In the background, pine cones and frosted pine branches add a festive touch, with a bowl of fresh red cranberries partially visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (220 grams) cranberries (fresh or frozen)
1/2 cup (120 ml) fresh orange juice (from 2-3 large oranges, zest before squeezing)
1 orange (zested)
2/3 cup (134 grams) granulated sugar
2 ½ cups (300 grams + 8 grams) all-purpose flour + 1 tablespoon divided
1 ½ teaspoon baking powder
1 teaspoon kosher salt
1 3/4 cup (350 grams) sugar
12 tablespoons unsalted butter (room temperature)
4 large eggs
2 teaspoons vanilla extract
¾ cup (180 grams) sour cream
½ cup (120 ml) milk
¼ cup (60 ml) orange juice (freshly squeezed)
1 tablespoon orange zest
1 cup (110 grams) fresh cranberries
1 ½ – 2 cups powdered sugar
1 teaspoon vanilla extract (for glaze)
2-3 tablespoons (30-45 ml) orange juice (freshly squeezed, for glaze)

Instructions

Step 1: Cranberry Orange Sauce – Place 2 cups cranberries, ½ cup orange juice, 1 orange zest, and 2/3 cup sugar into a small saucepan over medium to medium-high heat. Bring to a simmer, stirring occasionally until the sauce thickens, about 10-15 minutes. Crush some cranberries with the back of a spoon while cooking.
Step 2: Allow the compote to cool completely for at least one hour before using.
Step 3: Preheat the oven to 350°F (175°C) and coat a 10-12 cup Bundt pan with baking spray containing flour. Use a pastry brush to cover any missed spots, avoiding excess pooling. Alternatively, butter and flour the pan thoroughly.
Step 4: In a small bowl, toss 1 cup fresh cranberries with 1 tablespoon flour to coat. Set aside.
Step 5: In a medium bowl, whisk together the remaining flour, baking powder, and salt. Set aside.
Step 6: In a stand mixer or large bowl, cream together butter and 1 3/4 cup sugar for 3-4 minutes until light yellow and fluffy on medium speed.
Step 7: Add eggs one at a time, mixing well and scraping the sides after each addition.
Step 8: Mix in the orange zest.
Step 9: In a separate bowl or pourable measuring cup, whisk sour cream, milk, ¼ cup orange juice, and 2 teaspoons vanilla extract.
Step 10: Add about one-third of the dry ingredients to the butter mixture and beat until combined.
Step 11: Add half of the sour cream mixture and mix well. Continue alternating between dry and wet ingredients, finishing with dry ingredients. Mix until only a few streaks of flour remain.
Step 12: Gently fold in the floured cranberries.
Step 13: Pour two-thirds of the batter into the prepared Bundt pan and smooth the surface.
Step 14: Spoon the cooled cranberry compote evenly over the batter, keeping it away from the edges.
Step 15: Layer the remaining batter on top of the compote and smooth the top.
Step 16: Bake for 55-60 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Step 17: Cool the cake in the pan for about 20 minutes, then invert onto a serving platter and cool completely.
Step 18: Vanilla Orange Glaze – In a bowl, whisk together 1 ½ cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons orange juice until smooth. Adjust consistency by adding more powdered sugar for thickness or orange juice for thinness.
Step 19: Drizzle the glaze over the cooled cake before serving.

Tips & Variations

For a richer flavor, use freshly zested and juiced organic oranges to avoid bitterness from the pith.
To make the cake dairy-free, substitute sour cream with coconut yogurt and butter with a vegan margarine.
Use frozen cranberries for the sauce and batter when fresh ones are out of season; no need to thaw before using.
If you prefer a less tart cake, reduce the amount of fresh cranberries in the batter to ¾ cup.

Storage

Store the Bundt cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave for 10-15 seconds before serving. The glaze may soften in the fridge but will still taste delicious.

How to Serve

The image shows a sliced bundt cake on a white plate, placed on a white marbled surface. The cake has one main layer of golden yellow sponge that looks moist and crumbly, with bits of dark red berries mixed inside giving patches of red throughout the slices. The outside of the cake has a light glaze drizzled over it, creating shiny white streaks on the golden crust. One slice is closer in the foreground, showing the soft texture and berry filling clearly, while the rest of the cake sits in the background with a large piece missing. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cranberry orange sauce ahead of time?

Yes, the cranberry orange sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container.

What can I use if I don’t have a Bundt pan?

You can bake this cake in two 9-inch round cake pans or a loaf pan, though baking time may vary. Check with a toothpick as you bake.