This Cranberry Bundt Cake is a cheerful treat filled with tart cranberries and a hint of orange zest. It’s moist, fluffy, and perfect for any gathering!
Every slice feels like a little holiday on a plate! I love serving it with a drizzle of simple icing for that extra touch of sweetness. Yum! 🍰
Key Ingredients & Substitutions
All-Purpose Flour: The foundation of this cake! If you’re looking for a gluten-free option, try using a gluten-free flour blend. Just make sure it has a xanthan gum substitute for texture.
Unsalted Butter: I recommend unsalted butter for control over the saltiness. If you’re dairy-free, coconut oil or vegan butter work great too!
Sour Cream or Greek Yogurt: Both give moisture and tanginess. Greek yogurt is a healthier choice and adds protein. For a dairy-free option, use coconut yogurt.
Cranberries: Fresh cranberries provide the best flavor. If they aren’t in season, you can use frozen cranberries—no need to thaw! Dried cranberries can work too, but they won’t give the same tartness.
Orange Zest: This adds a lovely citrus brightness. Instead of orange, lemon zest can be a nice substitute, giving a different yet refreshing flavor profile.
How Can I Ensure My Cake Is Perfectly Baked?
Baking the cake just right is essential! First, always preheat your oven to the correct temperature. This helps achieve even baking. Here’s how to check for doneness:
- Start checking the cake at the 50-minute mark. Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, it’s ready!
- If the toothpick has wet batter on it, let it bake a little longer, checking every few minutes.
- Let the cake cool in the pan for about 15-20 minutes to avoid breaking when you flip it out.
How to Make Cranberry Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup sour cream or plain Greek yogurt
- Zest of 1 orange
- 2 cups fresh cranberries (plus extra for garnish)
- Powdered sugar, for dusting
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice (or milk)
How Much Time Will You Need?
This Cranberry Bundt Cake recipe will take about 20 minutes of prep time and roughly 50-60 minutes of baking time. After that, be sure to allow some cool-down time, about 15-20 minutes in the pan before transferring to a wire rack. Total time: around 1.5 to 2 hours, but totally worth it!
Step-by-Step Instructions:
1. Prepping the Pan:
Begin by preheating your oven to 350°F (175°C). While it’s heating, take a moment to grease and flour your Bundt pan thoroughly. This will help your cake release easily once it’s baked!
2. Mixing Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk them together to ensure they are well mixed. This step is essential for a light and fluffy cake!
3. Creaming Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. It’s the perfect time for that lovely buttery aroma to start filling your kitchen!
4. Adding Eggs and Extracts:
Add the eggs to the butter-sugar mixture one at a time, beating well after each addition. Then stir in the vanilla extract and almond extract if you’re using it. This adds a delightful depth of flavor to your cake.
5. Incorporating Wet Ingredients:
Gently mix in the sour cream (or Greek yogurt) and orange zest until everything is well combined. The mixture should be smooth and creamy at this point!
6. Combining Wet and Dry Ingredients:
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix—this helps keep the cake light and airy!
7. Adding Cranberries:
Now it’s time to fold in the fresh cranberries carefully. Give it a gentle stir to distribute them without crushing them.
8. Pouring the Batter:
Pour the batter into the prepared Bundt pan, making sure to spread it evenly. It’s always satisfying to see it come together!
9. Baking the Cake:
Place the Bundt pan in the oven and bake for 50-60 minutes. It’s a good idea to check at the 50-minute mark. Insert a toothpick in the center—if it comes out clean, you’re all set!
10. Cooling Time:
Once baked, remove the cake from the oven and let it cool in the pan for 15-20 minutes. After that, carefully invert the cake onto a wire rack to cool completely.
11. Making the Glaze:
While your cake is cooling, prepare the glaze! In a small bowl, whisk together the powdered sugar with fresh orange juice (or milk) until it’s smooth and pourable. This sweet, tangy glaze is going to take your cake to the next level!
12. Drizzling the Glaze:
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for that beautiful presentation.
13. Garnishing:
For an extra festive touch, garnish with additional fresh cranberries and a light dusting of powdered sugar for that winter wonderland effect!
14. Serve and Enjoy:
Slice the cake and serve to your happy guests. Enjoy every delicious bite of this moist and tangy Cranberry Bundt Cake! It’s a sure way to brighten up any gathering. Happy baking!
Can I Use Frozen Cranberries for This Cake?
Absolutely! Frozen cranberries work just as well as fresh. You do not need to thaw them; just fold them directly into the batter. They may release a bit more moisture, but they will add the same delicious tartness!
How Can I Make This Cake Ahead of Time?
This cake is perfect for making ahead of time! You can bake it a day or two in advance. Just store it in an airtight container at room temperature if unglazed, or in the fridge once it’s glazed to keep it fresh. Allow it to come to room temperature before serving.
What’s the Best Way to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it, but be sure to wrap it well to maintain moisture. Reheat slices in the microwave for a few seconds if you prefer it warm!
Can I Add Nuts or Other Mix-Ins?
Definitely! Chopped walnuts or pecans can add a nice crunch. Just fold about 1 cup of your favorite nuts into the batter along with the cranberries. You can also experiment with other dried fruits for a unique twist!
