When the holidays roll around, or you just crave a touch of winter cheer, nothing quite hits the spot like a slice of homemade Cranberry Orange Bundt Cake. This stunning dessert isn't just a treat for the taste buds; its vibrant colors and elegant shape make it a true showstopper on any table.
Imagine a moist, tender cake infused with the bright, zesty aroma of fresh oranges, punctuated by the delightful tartness of plump cranberries. Drizzled with a simple yet irresistible orange glaze, it’s a symphony of flavors that perfectly balances sweet and tangy. It’s the kind of cake that makes memories.
Why You'll Love This Cranberry Orange Bundt Cake
This isn't just any Bundt cake; it's the Bundt cake you'll want to make year after year. Here's why it's a favorite:
- Festive Flavors: The combination of cranberry and orange is a classic for a reason, especially during the cooler months.
- Stunning Presentation: A Bundt cake always looks impressive with minimal effort, making it perfect for entertaining.
- Incredibly Moist: Thanks to a few special ingredients, this cake stays moist and tender for days.
- Easy to Make: Don't let its elegant appearance fool you; this recipe is straightforward and accessible for bakers of all skill levels.
Key Ingredients for Success
Making a truly memorable Cranberry Orange Bundt Cake starts with high-quality ingredients. Here’s what you’ll need:
- All-Purpose Flour: The foundation of our cake.
- Granulated Sugar: For sweetness and moisture.
- Unsalted Butter: Provides richness and tenderness.
- Large Eggs: Binders that add structure and moisture.
- Fresh Orange Zest & Juice: The star of the citrus flavor, providing an irresistible aroma and tang.
- Fresh or Frozen Cranberries: Their tartness beautifully cuts through the sweetness of the cake.
- Buttermilk: Adds tenderness and a slight tang, reacting with baking soda for a perfect rise.
- Baking Powder & Baking Soda: Our leavening agents for a light, airy crumb.
- Vanilla Extract: Enhances all the other flavors.
Tips for a Perfect Bundt Cake Every Time
Baking a Bundt cake can seem intimidating with its intricate designs, but with a few simple tricks, you'll achieve perfection every time:
- Grease and Flour Thoroughly: This is perhaps the most crucial step! Use a baking spray with flour or generously grease your pan with softened butter and then dust with flour, ensuring every crevice is coated. For more detailed advice on handling your Bundt pan, check out these tips for baking with a Bundt pan.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Fill Evenly: Spoon the batter evenly into the prepared Bundt pan.
- Cool Properly: Allow the cake to cool in the pan on a wire rack for about 10-15 minutes before inverting. This allows the cake to set, making it easier to release. Don't let it cool completely in the pan, or it might stick.
- Cool Completely Before Glazing: Ensure the cake is fully cooled before applying the glaze; otherwise, the glaze will melt and soak into the cake instead of forming a nice coating.
Serving Suggestions
This Cranberry Orange Bundt Cake is absolutely divine on its own, but a few garnishes can elevate it further:
- A dusting of powdered sugar
- Fresh cranberries and orange slices
- A dollop of whipped cream or crème fraîche
- A scoop of vanilla bean ice cream
Variations & Substitutions
Feel free to get creative with your Bundt cake!
- Nuts: Add 1/2 cup of chopped walnuts or pecans to the batter for extra crunch.
- Spices: A pinch of ground cinnamon or nutmeg can add a lovely warmth.
- Other Citrus: Lemon or lime zest can be used in place of orange for a different flavor profile.
Whether it's for a holiday brunch, a festive dinner, or simply a cozy afternoon treat, this Cranberry Orange Bundt Cake is guaranteed to bring smiles. Its beautiful appearance and delightful flavor make it a truly special bake. So, preheat your oven and get ready to fill your home with the irresistible aroma of cranberry and orange!
FAQs
Can I use frozen cranberries for this Bundt cake recipe?
Yes, absolutely! Frozen cranberries work wonderfully in this Cranberry Orange Bundt Cake. There's no need to thaw them beforehand; simply toss them directly into the batter.
What's the best way to ensure my Bundt cake doesn't stick to the pan?
To prevent sticking, generously grease your Bundt pan with butter or a baking spray that contains flour (like Baker's Joy), making sure to get into all the nooks and crannies. Then, lightly flour the pan, tapping out any excess. This creates a non-stick barrier.
How far in advance can I make this Cranberry Orange Bundt Cake?
This Bundt cake can be baked 2-3 days in advance. Store it, uncovered until completely cool, then tightly wrapped at room temperature. Add the glaze just before serving for the best presentation and taste.
What can I substitute for Grand Marnier in the glaze?
If you prefer not to use Grand Marnier, you can substitute it with an equal amount of fresh orange juice. This will still provide a lovely citrus flavor to your glaze.
Cranberry Orange Bundt Cake
- Total Time: 1 hour 10 minutes
- Yield: 10-12 servings 1x
- Diet: Vegetarian
Description
A festive and flavorful Bundt cake featuring tart cranberries and bright orange zest, perfect for any special occasion or holiday gathering.
Ingredients
2 ¾ cups all-purpose flour, plus 1 tablespoon for cranberries
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
2 tbsp orange zest (from 2 large oranges)
1 tsp vanilla extract
1 cup buttermilk, at room temperature
1 ½ cups fresh or frozen cranberries
For the Orange Glaze:
2 cups powdered sugar
¼ cup fresh orange juice
1 tbsp Grand Marnier or other orange liqueur (optional)
Instructions
Step 1: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated. Set aside.
Step 2: In a medium bowl, whisk together the 2 ¾ cups flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes).
Step 4: Add the eggs one at a time, beating well after each addition. Mix in the orange zest and vanilla extract.
Step 5: Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Step 6: In a small bowl, toss the cranberries with the remaining 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the cake.
Step 7: Gently fold the floured cranberries into the cake batter.
Step 8: Pour the batter evenly into the prepared Bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 9: Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
Step 10: While the cake cools, prepare the glaze. In a medium bowl, whisk together the powdered sugar, orange juice, and Grand Marnier (if using) until smooth. Adjust consistency by adding more powdered sugar for a thicker glaze or more orange juice for a thinner glaze.
Step 11: Once the cake is completely cool, drizzle the orange glaze over the top, allowing it to drip down the sides. Serve immediately or store.
Notes
Ensure all cold ingredients like butter, eggs, and buttermilk are at room temperature for a smoother, more emulsified batter. For best results, use fresh oranges for zest and juice. If your Bundt pan is dark-colored, you might need to reduce the baking time slightly as dark pans conduct heat more intensely.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
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