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Cranberry Orange Bundt Cake

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Cranberry Orange Bundt Cake

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The perfect blend of tart cranberries and zesty oranges with this Cranberry Orange Bundt Cake. This delightful cake is moist, flavorful, and topped with a luscious orange glaze, making it a stunning centerpiece for any occasion. Whether you’re hosting a holiday gathering or simply want to treat yourself, this cake is sure to impress.

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An Exciting Family Favorite:
This Cranberry Orange Bundt Cake has become a beloved treat in our home. Every time I bake it, my husband eagerly awaits a slice, and our little ones can’t resist sneaking a bite before it’s even cooled. The fresh cranberries and citrusy glaze create a beautiful harmony of flavors that never fails to bring smiles all around. It’s a cherished recipe that fills our home with the warm, inviting aroma of baked goods and sweet memories.

What makes this Cranberry Orange Bundt Cake special?

Fresh Flavors: The combination of tart cranberries and zesty orange zest creates a delightful taste experience.
Moist and Tender: Thanks to the yogurt and vegetable oil, this cake has a wonderfully moist texture.
Beautiful Presentation: The vibrant cranberries and glossy orange glaze make this cake a showstopper.
Simple Ingredients: Uses common pantry staples, yet delivers an extraordinary flavor.
Perfect for Any Occasion: Whether it’s a holiday dessert or a sweet treat for a family gathering, this cake is always a hit.

Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

Total Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes

the perfect blend of tart cranberries and zesty oranges with this Cranberry Orange Bundt Cake.

Ingredients

  • For the Cake:
  • 3 large eggs, at room temperature
  • 400 grams (2 cups) granulated white sugar
  • 113 grams (½ cup) unsalted butter, melted and cooled
  • 4 tablespoons (about 60 ml) vegetable oil
  • 240 ml (1 cup) milk
  • 80 ml (⅓ cup) yogurt
  • 2 teaspoons vanilla extract
  • 360 grams (3 cups) all-purpose flour
  • 2 tablespoons corn starch
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 orange (about 1 tablespoon)
  • 225 grams (2¼ cups) fresh cranberries, rinsed and dried
  • For the Orange Glaze:
  • 180 grams (1½ cups) powdered sugar
  • 2-3 tablespoons fresh orange juice
  • 1 teaspoon orange zest
  • 1 cup sugared cranberries (optional)

Instructions

For the Cake:

  1. Preheat your oven to 350°F (175°C). Generously spray a bundt pan with non-stick baking spray with flour or use melted shortening and flour.
  2. In a large bowl, beat together the eggs and sugar on high speed for 3-4 minutes until the mixture is pale and frothy.
  3. Add in the melted butter, vegetable oil, vanilla extract, milk, and yogurt, mixing until well combined.
  4. In a separate bowl, whisk together the flour, corn starch, orange zest, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined.
  6. Gently fold in the fresh cranberries using a spatula.
  7. Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

For the Orange Glaze:

  1. In a small bowl, combine the powdered sugar, freshly squeezed orange juice, and orange zest. Mix until smooth and thick but pourable. Adjust consistency with additional orange juice or powdered sugar as needed.
  2. Once the cake is completely cooled, pour the glaze over the top, letting it drip down the sides. Decorate with sugared cranberries if desired.

Notes

  • Substitutions: If fresh cranberries are not available, you can use frozen cranberries (do not thaw them before adding to the batter).
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Serving Suggestions: Pair this cake with a cup of tea or coffee for a delightful afternoon treat.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries. Soak them in hot water for 10 minutes to rehydrate, then drain and use as directed.
What can I use instead of yogurt?
You can substitute yogurt with sour cream or buttermilk for a similar texture and flavor.
How do I make sugared cranberries?
Toss fresh cranberries in simple syrup (equal parts sugar and water boiled together until the sugar dissolves), then roll them in granulated sugar and let dry on a baking sheet.
Can I freeze this bundt cake?
Yes, you can freeze the cake without the glaze. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before glazing and serving.

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