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Moist Cranberry Orange Bundt Cake

Close-up of a slice cut from a cranberry orange cake, showing the moist interior and citrus glaze.
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A simple recipe for a moist Bundt cake featuring bright orange zest and tart cranberries, perfect for holiday gatherings.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 2 large oranges
  • 1/4 cup fresh orange juice
  • 1/2 cup buttermilk
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh orange juice (for glaze)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
  5. In a small bowl, whisk together the 1/4 cup orange juice and buttermilk.
  6. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  7. Gently fold in the chopped cranberries.
  8. Pour the batter evenly into the prepared Bundt pan.
  9. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the wire rack and allow it to cool completely.
  11. To make the glaze, whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Drizzle the glaze over the cooled cake before serving.

Notes

  • If using frozen cranberries, do not thaw them before adding them to the batter.
  • For extra moisture, you can brush the warm cake with a simple syrup made from equal parts sugar and water infused with orange zest before glazing.
  • You can substitute sour cream for buttermilk if needed for a similar moist texture.

Nutrition

Find it online: https://delishdreams.com/cranberry-orange-cake-recipe/