This Orange Cranberry Bundt Cake is a stunning and delicious dessert that’s perfect for the holiday season or any special occasion. The tartness of the cranberries pairs beautifully with the bright citrusy flavor of orange, all wrapped in a soft, buttery cake. A dusting of powdered sugar adds the perfect finishing touch!
Ingredients:
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
- 2 tbsp all-purpose flour (for tossing cranberries)
For the Orange Glaze (optional):
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
- Zest of 1 orange for garnish (optional)
Step-by-Step Instructions:
1. Prepare the Bundt Pan:
- Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup Bundt pan to ensure easy release.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
4. Add the Eggs and Flavoring:
- Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Mix in the orange zest and vanilla extract.
5. Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the butter mixture in three additions, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined.
6. Add the Cranberries:
- Toss the cranberries in 2 tablespoons of flour to prevent them from sinking to the bottom of the cake.
- Gently fold the floured cranberries into the batter.
7. Bake the Cake:
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
- 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 10-15 minutes before turning it out onto a wire rack to cool completely.
8. Make the Orange Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and orange juice until smooth.
- Drizzle the glaze over the cooled cake and garnish with orange zest for an extra citrus kick.
9. Serve and Enjoy:
- Slice the cake and serve with a dusting of powdered sugar or the orange glaze on top!
Tips for Orange Cranberry Bundt Cake:
- Keep the Cranberries from Sinking: Tossing the cranberries in flour helps to keep them evenly distributed throughout the cake.
- Make-Ahead Tip: This cake can be baked a day ahead and stored in an airtight container. It tastes even better the next day as the flavors meld.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
FAQs About Orange Cranberry Bundt Cake:
Can I use dried cranberries instead of fresh?
Yes, but you may want to soak the dried cranberries in warm water or orange juice for about 10 minutes to plump them up before adding them to the batter.
Can I freeze this cake?
Yes, this cake freezes well. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.
What can I substitute for buttermilk?
If you don’t have buttermilk, you can make your own by combining 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
This Orange Cranberry Bundt Cake is a perfect combination of sweet and tangy flavors, making it an irresistible dessert for the holidays or any time you want a citrusy treat. The vibrant cranberries and orange zest bring a refreshing twist to a classic Bundt cake, ensuring every bite is full of flavor.
