Cranberry Orange Bundt Cake
Cranberry Orange Bundt Cake is a delightful fusion of tart cranberries and sweet oranges, baked into a soft, fluffy cake that embodies the essence of cozy gatherings and holiday cheer. This easy-to-make dessert not only impresses your guests but also serves as a comforting treat for yourself. The vibrant colors and mouthwatering aroma make it an Instagram-worthy centerpiece. Perfect for any occasion, this cake is bound to become a favorite in your home.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (softened)
- 3 large eggs
- ½ cup fresh orange juice
- Zest of 2 oranges
- 1 cup cranberries (fresh or frozen)
- 1 cup powdered sugar (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease your bundt pan thoroughly.
- In a bowl, whisk together flour, baking powder, and salt.
- Cream softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then mix in orange juice and zest.
- Gradually fold dry ingredients into wet mixture until just combined.
- Gently fold in cranberries.
- Pour batter into prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until golden brown; check with a toothpick for doneness.
- Cool for 15 minutes in the pan before transferring to a wire rack; drizzle with powdered sugar glaze.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 280
- Sugar: 24g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: For added flavor, consider using almond extract or swapping cranberries for blueberries or raspberries. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.