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Moist Cranberry Orange Bundt Cake with Zesty Glaze

A slice removed from a beautiful cranberry orange cake topped with a thick white glaze and fresh cranberries.
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I’m Alex, and I want to share this simple recipe for a moist Cranberry Orange Bundt Cake. It balances tart cranberries with bright orange zest and finishes with a zesty orange glaze. This cake is easy to make, perfect for holiday gatherings, and tastes wonderful for dessert or brunch.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen cranberries, roughly chopped
  • 1/2 cup orange juice (for the cake)
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons fresh orange juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar smells strongly of orange. This releases the oils and adds great flavor.
  4. Add the softened butter to the orange sugar mixture. Beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a small bowl, whisk together the milk, sour cream, and 1/2 cup of orange juice.
  7. Add one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Add half of the wet ingredients and mix until combined. Repeat this process, ending with the dry ingredients. Do not overmix.
  8. Gently fold in the chopped cranberries using a spatula.
  9. Pour the batter evenly into the prepared Bundt pan.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  12. To make the glaze, whisk together the powdered sugar and 3 tablespoons of orange juice until smooth. Add more powdered sugar for a thicker glaze or more juice for a thinner glaze.
  13. Drizzle the orange glazed cake generously over the cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them first; toss them with one teaspoon of the flour mixture before adding them to the batter to prevent sinking.
  • For an extra festive look, dust the cooled cake with powdered sugar instead of the glaze.
  • This cake is excellent for holiday baking and makes a great Thanksgiving dessert centerpiece.

Nutrition

Find it online: https://www.purecookingjoy.com/cranberry-orange-cake-recipe-moist-zesty/

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