Why Make This Recipe
The Cranberry Orange Bundt Cake is the perfect treat for any festive gathering. With its vibrant colors and delightful flavor, this cake not only looks good but also tastes amazing. The combination of tart cranberries and sweet, zesty orange creates a balance that pleases all palates. Whether you’re celebrating a holiday or just want something delicious for a family dinner, this cake is sure to impress.
How to Make Cranberry Orange Bundt Cake
Ingredients:
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar (Can be replaced with alternative sweeteners)
- 1/2 cup Brown Sugar (Replace with white sugar if desired)
- 1/2 cup Unsalted Butter (Using margarine may affect the flavor)
- 3 large Eggs (Substitute with flax eggs for vegan option)
- 1 cup Sour Cream (Greek yogurt can be used as a substitute)
- 1/2 cup Milk (Almond milk can be a non-dairy alternative)
- 2 cups Fresh Cranberries (Dried cranberries or blueberries can be used for variation)
- 1 tablespoon Orange Zest
- 1/2 cup Fresh Orange Juice (Can substitute with clementines)
- 1 teaspoon Cinnamon (Nutmeg can be an alternative)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Powdered Sugar (Adjusting the sugar can make the glaze thicker or thinner)
- 2 tablespoons Fresh Orange Juice (Lemon juice can be a substitute)
Directions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream and milk until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and orange zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the fresh cranberries.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix powdered sugar and fresh orange juice until smooth and drizzle over the cooled cake.
How to Serve Cranberry Orange Bundt Cake
Serve this beautiful cake on a festive platter. It pairs well with a cup of coffee or tea, making it a perfect dessert for brunch or an afternoon treat. Consider adding a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch.
How to Store Cranberry Orange Bundt Cake
Store the cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. You can also freeze the cake by wrapping it tightly in plastic wrap and placing it in an airtight container for up to three months. Just thaw before serving.
Tips to Make Cranberry Orange Bundt Cake
- Measure your ingredients correctly for the best result.
- If you want a sweeter cake, adjust the sugar to your taste.
- Make sure not to overmix the batter to maintain a nice texture.
- Experiment with different types of cranberries or other fruits for variations.
Variation
You can switch out the cranberries for blueberries or use dried cranberries for a different texture. Adding nuts like pecans or walnuts can also provide a nice crunch.
FAQs
1. Can I make this cake ahead of time?
Yes, you can bake the cake a day or two in advance and store it in an airtight container.
2. Can I use frozen cranberries?
Yes, frozen cranberries can be used, but do not thaw them before adding them to the batter.
3. What can I use instead of sour cream?
Greek yogurt is a perfect substitute for sour cream in this recipe.
Cranberry Orange Bundt Cake
- Total Time: 80 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A vibrant and flavorful cake with tart cranberries and zesty orange, perfect for festive gatherings.
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Unsalted Butter
- 3 large Eggs
- 1 cup Sour Cream
- 1/2 cup Milk
- 2 cups Fresh Cranberries
- 1 tablespoon Orange Zest
- 1/2 cup Fresh Orange Juice
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Powdered Sugar
- 2 tablespoons Fresh Orange Juice
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each addition.
- Mix in the sour cream and milk until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and orange zest.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the fresh cranberries.
- Pour the batter into the prepared bundt pan, smoothing the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, mix powdered sugar and fresh orange juice until smooth and drizzle over the cooled cake.
Notes
Serve with coffee or tea. Pairs well with whipped cream or vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American