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Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Swirl Recipe

★★★★★

4.9 from 69 reviews
  • Author: Simon
  • Total Time: 1 hour 25 minutes plus 1 hour cooling for sauce
  • Yield: 10-12 servings 1x

Description

This Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Swirl is a festive and flavorful dessert perfect for holiday gatherings. The moist bundt cake is infused with fresh orange zest and juice, complemented by a tart cranberry sauce swirl baked right into the batter. Topped with a smooth vanilla orange glaze, this cake balances sweet and tangy flavors for a deliciously inviting treat.

Ingredients

Scale

Cranberry Orange Sauce

  • 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

Bundt Cake

  • 2 ½ cups (300 grams + 8 grams) all-purpose flour, plus 1 tablespoon divided
  • 1 ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 3/4 cup (350 grams) sugar
  • 12 tablespoon unsalted butter (room temperature)
  • 4 large eggs
  • 2 teaspoon 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

Vanilla Orange Glaze

  • 1 1/2–2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons (30–45 ml) orange juice (freshly squeezed)

Instructions

  1. Make Cranberry Orange Sauce: Place cranberries, orange juice, orange zest, and sugar into a small saucepan over medium to medium-high heat. Bring to a simmer, stirring occasionally, and crush some cranberries with the back of a spoon as they cook. Cook until thickened, about 10-15 minutes. Allow the sauce to cool completely for at least one hour before using.
  2. Prepare Bundt Pan: Preheat oven to 350°F (175°C). Coat a 10-12 cup bundt pan thoroughly with baking spray that contains flour, brushing any missed spots with a pastry brush. Avoid pooling of spray at the bottom. Alternatively, butter and flour the pan well.
  3. Prepare Cranberries: In a small bowl, toss 1 tablespoon of flour with 1 cup fresh cranberries to coat lightly. Set aside.
  4. Combine Dry Ingredients: In a medium bowl, whisk together the remaining flour, baking powder, and kosher salt. Set aside.
  5. Cream Butter and Sugar: Using a stand mixer or hand mixer on medium to medium-high speed, cream the unsalted butter and sugar for 3-4 minutes until light yellow and fluffy.
  6. Add Eggs and Orange Zest: Add eggs one at a time, mixing well and scraping the bowl sides after each addition. Then mix in 1 tablespoon of orange zest thoroughly.
  7. Mix Wet Ingredients: In a separate bowl or pourable measuring cup, whisk together sour cream, milk, ¼ cup freshly squeezed orange juice, and 2 teaspoons vanilla extract. Set aside.
  8. Combine Batter: Alternately add the dry ingredients and the wet mixture to the butter sugar mixture, beginning and ending with the dry ingredients. Mix each addition until just combined, stopping when a few streaks of flour remain.
  9. Fold in Cranberries: Gently fold the floured cranberries into the batter to distribute evenly without overmixing.
  10. Layer Batter and Compote: Pour two-thirds of the batter into the prepared bundt pan and smooth the surface. Spoon the cooled cranberry compote over the batter, leaving some space near the pan edges to prevent spilling. Then layer the remaining batter on top and smooth the surface.
  11. Bake the Cake: Bake for 55-60 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  12. Cool Cake: Allow the cake to cool in the pan for about 20 minutes. Then invert onto a serving platter and let it cool completely at room temperature.
  13. Prepare Vanilla Orange Glaze: Mix 1 1/2 cups powdered sugar, 1 teaspoon vanilla extract, and 2 tablespoons freshly squeezed orange juice in a bowl until smooth. Adjust consistency by adding more powdered sugar for thickness or more orange juice for thinning, adding by small increments.
  14. Glaze the Cake: Drizzle or spread the vanilla orange glaze over the cooled bundt cake before serving.

Notes

  • Coating the fresh cranberries with flour prevents them from sinking in the batter during baking.
  • Be sure the cranberry sauce is completely cooled before swirling it into the batter to avoid a runny layer.
  • Use fresh oranges for the best flavor in juice and zest.
  • This cake can be made a day ahead and stored in an airtight container at room temperature.
  • Freeze leftovers to enjoy later, thawing at room temperature before glazing.
  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Cranberry Orange Bundt Cake, Holiday Cake, Cranberry Sauce Cake, Orange Zest Cake, Festive Dessert

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Find it online: https://kitchenofsimon.com/cranberry-orange-bundt-cake-with-fresh-cranberry-sauce-swirl-recipe/