As I stood by the kitchen window, the crisp aroma of citrus mingled with the faint sweetness of baking sugar, transporting me to a cozy holiday gathering with loved ones. This Cranberry Orange Bundt Cake is not just a dessert; it’s an experience that brings warmth and joy to any table. The lively combination of zesty oranges and tart cranberries results in a moist cake that’s perfect for those who seek a delightful twist on classic flavors. Not only is it a true crowd-pleaser, but this recipe is also vegetarian-friendly and incredibly simple to whip up. Whether you’re hosting a festive soirée or looking to treat yourself, this cake is sure to brighten your day. Ready to indulge in a slice of nostalgia? Let’s get baking!
Why is this bundt cake a must-try?
Moist, Flavorful Delight: This Cranberry Orange Bundt Cake combines fresh oranges and tart cranberries for a cake that’s bursting with flavor. Easy to Make: With straightforward steps, you can whip this cake up in no time, perfect for busy bakers. Versatile Recipe: Feel free to experiment—try using lemon or even transform it into muffins! Crowd-Pleasing Appeal: Serve it at gatherings and watch it disappear; everyone loves a sweet, festive treat. Storage-Friendly: Leftovers can be wrapped and frozen for later indulgence, so you can enjoy this delightful cake again and again, just like our Breakfast Bundt Cake or Asian Chicken Cranberry recipes.
Cranberry Orange Bundt Cake Ingredients
For the Batter
- All-Purpose Flour – Provides structure; substitute with gluten-free flour for a gluten-free variation.
- Granulated Sugar – Adds sweetness; reduce by 1/4 cup for a less sweet cake.
- Baking Powder – Helps the cake rise; ensure it’s fresh for best results.
- Salt – Enhances flavor; adjust to taste.
- Sour Cream – Adds moisture and richness; substitute with plain yogurt or applesauce if needed.
- Eggs – Acts as a binder and contributes to texture; ensure they are room temperature for even mixing.
- Vanilla Extract – Adds depth of flavor; can be omitted if not on hand.
- Fresh Oranges (juice and zest) – Provides vibrant citrus flavor; lemon juice can be used as an alternative.
- Fresh Cranberries – Adds tartness and color; frozen cranberries can be used if coated in flour to prevent sinking.
Step‑by‑Step Instructions for Cranberry Orange Bundt Cake
Step 1: Preheat Oven
Begin by preheating your oven to 350°F (175°C). While the oven warms up, generously grease a Bundt pan with butter or cooking spray to ensure easy removal after baking. This crucial step helps the Cranberry Orange Bundt Cake maintain its beautiful shape and ensures a golden crust.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt. This blend should be light and fluffy, indicating that the ingredients are well incorporated. Make sure there are no lumps, as this will create a smooth texture in your cake.
Step 3: Combine Wet Ingredients
In a separate bowl, combine 1 cup of granulated sugar and 2 large eggs. Beat them together with a hand mixer or whisk until the mixture is pale and fluffy, about 2 minutes. Then, add in 1 cup of sour cream, 1 teaspoon of vanilla extract, and the zest and juice of 2 fresh oranges, mixing until smooth and well combined.
Step 4: Combine Mixtures
Gradually pour the dry ingredient mixture into the wet mixture, stirring gently with a spatula until just combined. Be cautious to avoid overmixing at this stage, as it can lead to a dense texture. The batter should be thick and slightly lumpy, showcasing the hearty ingredients without any dry flour spots.
Step 5: Fold in Cranberries
Gently fold in 1 to 1.5 cups of fresh cranberries, ensuring they are evenly distributed throughout the batter. This step elevates your Cranberry Orange Bundt Cake, adding bursts of tartness and color. If using frozen cranberries, dust them lightly with flour before mixing to prevent them from sinking to the bottom.
Step 6: Bake
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Place it in the preheated oven and bake for approximately 55 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the top is golden brown.
Step 7: Cool & Glaze
After baking, remove the Bundt pan from the oven and let it cool for about 10 minutes on a wire rack. Once slightly cooled, carefully invert the pan to release the cake. If desired, drizzle with a simple glaze made from powdered sugar and orange juice for an extra touch of sweetness before slicing. Enjoy your delightful Cranberry Orange Bundt Cake!
Cranberry Orange Bundt Cake Variations
Customize your Cranberry Orange Bundt Cake to suit your taste preferences and dietary needs with these delightful twists!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a cake everyone can enjoy.
- Richer Flavor: Swap half of the all-purpose flour with almond flour for a nutty sweetness bursting through the citrus.
- Fruit Funk: Add a handful of chopped walnuts or pecans for added crunch and texture that complements the tart cranberries.
- Muffin Transformation: Convert your Bundt cake into muffins by baking the batter in a muffin tin for about 20-25 minutes, perfect for snacking.
- Alternate Citrus: Use lemon juice and zest instead of orange for a refreshing twist that’s equally bright and delicious.
- Lower Sugar: For sweetness without guilt, reduce the granulated sugar by 1/4 cup without compromising flavor.
- Zesty Glaze: Enhance the glaze by mixing in orange liqueur or lemon juice for an extra tangy finish that will elevate the cake.
- Spicy Twist: Incorporate a teaspoon of cinnamon or ginger into the dry ingredients for a warm, spiced note—a perfect match for holiday gatherings!
Feel free to explore flavors here! For some inspiration, check out our other great recipes like Breakfast Pancake Poppers or a refreshing Cranberry Apple Coleslaw that complement this festive cake beautifully.
Expert Tips for Cranberry Orange Bundt Cake
- Room Temperature Ingredients: Ensure your eggs and sour cream are at room temperature for a smooth batter and even baking.
- Avoid Overmixing: To keep your Cranberry Orange Bundt Cake tender, mix just until ingredients are combined—lumpy batter is perfectly fine!
- Cranberry Prep: Lightly coat frozen cranberries with flour to prevent them from sinking. This ensures a beautiful cake with bursts of tartness throughout.
- Perfect Glaze: For a rustic look, drizzle your glaze with a fork; it adds charm and sweetness without being overly polished.
- Storage Tips: Keep leftovers tightly wrapped at room temperature for up to three days, or freeze for later enjoyment—this cake holds well!
What to Serve with Cranberry Orange Bundt Cake
As the aroma of zesty oranges and tart cranberries fills your kitchen, it’s the perfect moment to think about delightful pairings that will elevate your dessert experience.
- Whipped Cream: A fluffy dollop on top adds a rich, creamy contrast to the fruity flavors, enhancing each bite with a touch of indulgence.
- Vanilla Ice Cream: Scoop a generous portion alongside a warm slice for a cozy dessert that melts beautifully with the cake’s moisture.
- Herbal Tea: The soothing notes of chamomile or mint will cleanse your palate between bites, making for a wonderfully calming dessert experience.
- Citrus Spritzer: A refreshing drink like a sparkling citrus spritzer brightens your meal, echoing the lively orange notes in the Bundt cake.
- Cranberry Sauce: Serve a side of homemade cranberry sauce to amplify the tartness and add a saucy element that complements the cake.
- Chocolate Drizzle: A touch of melted dark chocolate drizzled over the cake creates a decadent contrast to the cake’s citrusy sweetness.
- Buttercream Frosting: A light layer of orange-flavored buttercream adds a sweet, creamy texture that works perfectly with the cake’s tender crumb.
- Pumpkin Spice Latte: Enjoy a warm cup alongside your cake for a seasonal treat that warms the soul, perfect for cozy gatherings.
- Candied Pecans: These add a delightful crunch and nutty sweetness that pairs beautifully with the moist texture of the cake.
- Gingerbread Cookies: Serve these alongside for a fun holiday twist, creating a lovely contrast of flavors and textures.
Make Ahead Options
These Cranberry Orange Bundt Cakes are perfect for meal prep enthusiasts looking to save time during the busy holiday season! You can prepare the batter up to 24 hours in advance; simply mix it and store it in the refrigerator, covered tightly. The cranberries can also be folded in just before baking to ensure they stay fresh and vibrant. On baking day, pour the chilled batter into the greased Bundt pan and bake as directed—just add a few extra minutes to the baking time if the batter is particularly cold. This way, you’ll pull a delicious, moist cake out of the oven with minimal effort, perfect for festive gatherings!
How to Store and Freeze Cranberry Orange Bundt Cake
Room Temperature: Store in a cool place, tightly wrapped in plastic wrap for up to 3 days to maintain freshness and moisture.
Fridge: For longer storage, keep the cake wrapped and refrigerated for up to 5 days; this helps retain its moist texture.
Freezer: Wrap tightly in aluminum foil or plastic wrap, then place in an airtight container. It can be frozen for up to 3 months without losing flavor.
Reheating: To enjoy a slice of your Cranberry Orange Bundt Cake, thaw overnight in the fridge and serve at room temperature or briefly warm in the microwave.
Cranberry Orange Bundt Cake Recipe FAQs
How do I select fresh cranberries for this recipe?
Absolutely! When selecting fresh cranberries, look for firm, plump berries with a bright red color. Avoid any that are mushy or have dark spots, as these are signs of overripeness. If using frozen cranberries, make sure to lightly coat them in flour before adding them to the batter to help prevent them from sinking.
What’s the best way to store leftover Cranberry Orange Bundt Cake?
To keep your cake fresh, tightly wrap it in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. If you need to store it longer, place the wrapped cake in the refrigerator for up to 5 days. Keeping it well-sealed will help maintain its moisture and flavor!
Can I freeze Cranberry Orange Bundt Cake?
Very! To freeze your cake, wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Place it in an airtight container and it can be stored for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the fridge before removing the wrapping and serving.
What should I do if my cake sinks in the middle?
Oh no! A sinking cake can happen for a few reasons. Make sure to properly preheat your oven and avoid opening the door while the cake bakes. Also, check the freshness of your baking powder, and ensure you’re not overmixing the batter once the dry ingredients are added, as this can lead to air pockets.
Are there any dietary considerations for this recipe?
Absolutely! This Cranberry Orange Bundt Cake is vegetarian-friendly. If you need it to be gluten-free, you can substitute the all-purpose flour with a gluten-free flour blend. If you have allergies, be cautious with the eggs or sour cream, as you can use flax eggs or applesauce as a binder and substitute sour cream with plain yogurt.
Cranberry Orange Bundt Cake: Cozy Holiday Flavor Awaits
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter or cooking spray.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.
- In a separate bowl, combine 1 cup of granulated sugar and 2 large eggs. Beat together until pale and fluffy, about 2 minutes. Then add 1 cup of sour cream, 1 teaspoon of vanilla extract, and the zest and juice of 2 fresh oranges.
- Gradually pour the dry ingredient mixture into the wet mixture, stirring gently with a spatula until just combined.
- Gently fold in 1 to 1.5 cups of fresh cranberries.
- Pour the batter into the prepared Bundt pan and bake for approximately 55 minutes.
- Let the cake cool for about 10 minutes in the pan before inverting it onto a wire rack.
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