cranberry orange bundt cake
Golden and finely crumbed, bursting with citrus and jeweled cranberries, this cranberry orange bundt cake is the best for the holiday season!
Dressed up with a drizzle of sweet orange glaze and sparkling sugared cranberries, this beauty makes a gorgeous table centerpiece and a wonderfully festive holiday dessert.
The Best Cranberry Orange Bundt Cake
- Bring all of your cake ingredients to room temperature before beginning. When your butter, eggs, and buttermilk are all at room temperature, they mix together uniformly.
- Use fresh and sweet oranges for this bundt cake – you’ll need both orange zest and freshly squeezed orange juice.
- For an added burst of citrus flavor, I like to make my own orange-sugar. To infuse the sugar, simply combine sugar and orange zest in a food processor and pulse for 1 minute until the orange zest is finely ground and the sugar is fragrant.
- Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 45 minutes.
- While the cake bakes, make the sugared cranberries for the topping. Once the cake is completely cool, drizzle with orange glaze and top with sugared cranberries. Enjoy!
Golden and finely crumbed, bursting with citrus and jeweled cranberries, this is the BEST cranberry orange bundt cake for the holiday season!
- 2 1/2 cups flour
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/3 cups sugar
- 2 Tbsp fresh orange zest
- 10 Tbsp unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 cup low-fat buttermilk, at room temperature
- 1/4 cup freshly squeezed orange juice
- 1 tsp vanilla extract
- 1 1/4 cups fresh cranberries, chopped
- 2 Tbsp sugar
- 2 Tbsp water
- 1/2 cup fresh cranberries
- 1/4 cup sugar
- 2/3 cup powdered sugar
- 1/8 tsp salt
- 1 1/2 Tbsp fresh orange juice
- Preheat oven to 350°F and spray a 10-cup bundt pan generously with nonstick spray. Whisk together flour, baking powder, baking soda, and salt in a medium bowl; reserve one tablespoon flour mixture to toss with cranberries.
- Combine sugar and orange zest in a food processor and pulse for 1 minute; combine with butter in a large mixer bowl and beat on medium speed until pale and fluffy. Reduce speed to low and add eggs one at a time. Combine buttermilk, orange juice, and vanilla in a small bowl. Beat in flour mixture in three additions, alternating with buttermilk mixture (begin and end with flour mixture), just until incorporated. Toss cranberries with reserved flour mixture and gently fold into batter.
- Spoon batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. Bake for 45 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out clean or with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
- While the cake bakes, make the sugared cranberries. Place a wire rack over a parchment-lined baking sheet. Combine sugar and water in a small saucepan and bring to a simmer, stirring until the sugar is completely dissolved. Add cranberries to the saucepan and coat completely in the simple syrup. Use a slotted spoon to transfer the cranberries to the wire rack. Separate the cranberries into a single layer, spaced 1-inch apart. Let dry for 1 hour, then roll the cranberries in sugar to coat. Transfer to a clean baking sheet and let dry for 1 hour before using.
- For the glaze, whisk together powdered sugar, salt, and orange juice in a small bowl. Drizzle glaze over cooled cake and let set before topping with sugared cranberries and serving. Store leftovers in an airtight container at room temperature.
- Baking pan: I used this 10-cup Heritage Bundt Pan
- Calories: 345
- Carbohydrates: 58
Keywords: Cranberry, Orange, Bundt, Bundt Cake