Moist Cranberry Orange Bundt Cake with Cinnamon-Sugar Ribbon
Every holiday season calls for a stunning centerpiece dessert, and this Cranberry Orange Bundt Cake answers that call with both beauty and brilliant flavor. This is an exceptionally moist and flavorful cake, boasting a rich, buttery brown sugar crumb infused with bright citrus notes. Tart, juicy cranberries are suspended throughout the batter, and a hidden ribbon of cinnamon-sugar swirls through the center, adding a delightful surprise to every slice. Drizzled with a simple, vibrant orange glaze, this cake is visually impressive and tastes even better than it looks. It is the perfect blend of winter’s favorite flavors—cranberry, orange, and cinnamon—making it a welcome addition to any holiday party or festive brunch. The Bundt pan creates a beautiful presentation without requiring any elaborate decorating skills.
Why You’ll Love This:
- Guaranteed Moisture: The combination of softened butter, full-fat sour cream, and a blend of granulated and brown sugars ensures this cake remains incredibly moist and tender. This recipe is designed to be substantial, yet still light and velvety in texture.
- The Ribbon of Flavor: The cake features a unique, internal ribbon of cinnamon-sugar filling. This swirl bakes into a delightful sweet and spiced layer that runs through the center, enhancing the cake’s texture and providing a burst of warm spice in every bite.
- Perfect Holiday Balance: The recipe achieves an ideal balance between the sweet richness of the cake and the tart, bright flavor of the fresh cranberries and orange zest. This prevents the cake from being overly sweet, making it satisfying for brunch or dessert.
- Effortless Presentation: Using a Bundt pan creates a gorgeous, sculpted cake shape effortlessly. The only decoration needed is a simple, vibrant orange glaze, making this a high-impact dessert with minimal decorating stress.
Perfect Occasion:
This Cranberry Orange Bundt Cake is perfectly suited for seasonal celebrations that require a showstopping, yet manageable, dessert. It is an excellent centerpiece for a Christmas morning brunch, a Boxing Day tea, or a festive winter dinner party. Its robust structure makes it easy to slice and serve for a crowd, and it pairs exceptionally well with coffee, making it a wonderful addition to a holiday afternoon coffee gathering. The bright red cranberries and warming cinnamon flavor make it the quintessential cake for capturing the spirit of winter holiday traditions.
Serving and Decoration Tips:
- The Glaze Drizzle: Drizzle the orange glaze over the completely cooled cake using a spoon or fork in a slow, steady stream. The goal is to let the glaze run naturally down the flutes of the Bundt cake for an attractive, cascading effect.
- Garnish with Zest: For an extra pop of color and aroma, sprinkle a little finely grated fresh orange zest over the glaze just after drizzling. The bright orange flakes make the cake look professionally finished.
- Sugared Cranberries: For a truly elegant garnish, top the cake with a few sugared cranberries and small rosemary sprigs (see previous recipes for instructions). This creates a sophisticated, frosted look that highlights the cake’s main flavor components.
- Warm Service: This cake is delicious at room temperature, but if serving it plain (without the glaze), warming a slice briefly in the microwave can enhance the buttery flavor and moist crumb.
Ingredients:
- For the Cake: The cake requires all-purpose flour (3 cups), which should be spooned and leveled for accuracy, along with baking powder (2 1/2 tsp) and salt (1 1/4 tsp). The fat base is softened unsalted butter (1 1/2 cups), creamed with packed brown sugar (1 cup) and granulated sugar (1/2 cup) for moisture and flavor. Fresh orange zest (2 Tbsp) provides intense citrus aroma. Five large eggs, full-fat sour cream (1/2 cup), and vanilla extract (2 tsp) add richness. Milk (1/2 cup) and fresh orange juice (1/4 cup) provide the liquid needed for the batter. Finally, fresh or frozen cranberries (1 3/4 cups) are folded in.
- For the Filling: This simple swirl requires packed brown sugar (2/3 cup) for moisture and a rich taste, mixed with ground cinnamon (2 tsp).
- For the Orange Glaze: The quick icing is made from confectioners’ sugar (1 1/2 cups) and fresh orange juice (3–4 Tablespoons), which provides both the liquid and the required citrus flavor.
Instructions:
Step 1: Prep Ingredients and Make Cake Batter
Preheat the oven to 350°F (177°C) and thoroughly grease a 10-inch Bundt pan. Proper greasing is vital to prevent sticking; use butter and a light dusting of flour, or a baking spray that contains flour. In a large bowl, whisk the flour, baking powder, and salt together. Set aside. In a separate large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, granulated sugar, and orange zest together until the mixture is light and creamy, about 3 minutes. Add the eggs, sour cream, and vanilla extract and beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture may look slightly curdled at this stage due to the addition of the sour cream; this is normal and will correct itself when the dry ingredients are added. Pour the dry ingredients into the wet ingredients, add the milk and fresh orange juice, and beat on medium speed until the batter is completely combined. Beat or stir in the cranberries until they are evenly distributed. The finished batter should be thick and silky.
Step 2: Layer and Bake the Cake
In a small bowl, mix the 2/3 cup of brown sugar and 2 teaspoons of cinnamon together to create the swirl filling. Pour half of the cake batter evenly into the prepared Bundt pan. Using a spoon, sprinkle the cinnamon-sugar filling evenly over the top of the batter. Do your best to avoid sprinkling the filling near the edges of the pan; keep the cinnamon-sugar concentrated in the center, as sugar near the pan’s edges can melt, caramelize, and cause the cake to stick when inverting. Cover the cinnamon-sugar layer evenly with the remaining cake batter. Bake for 55-70 minutes or until a long toothpick or wooden skewer inserted into the center of the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake, so the baking time is substantial.
Step 3: Cool, Invert, and Glaze
Once done, remove the cake from the oven and allow it to cool for exactly 1 hour inside the Bundt pan. This cooling time allows the cake to pull away slightly from the pan’s surface without being so fragile that it breaks. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow the cake to cool completely before applying the glaze. To make the glaze, whisk the confectioners’ sugar and 3 Tablespoons of orange juice together. Add an extra tablespoon of juice to thin out the consistency as needed, or add an extra tablespoon or two of confectioners’ sugar to thicken it, if desired. Drizzle the finished glaze over the completely cooled cake before slicing and serving.
Make Ahead Options
This Cranberry Orange Bundt Cake is excellent for preparing in advance. The baked cake (un-glazed) can be stored tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to 1 week. The simple Orange Glaze can be prepared a day in advance and stored in an airtight container in the refrigerator. If chilled, the glaze may thicken; simply whisk in a few drops of orange juice to restore its drizzling consistency before use. The cake is easiest to slice and serve when it has cooled completely, making it an ideal candidate for baking the day before your event.
Storage Tips for Cranberry Orange Bundt Cake
- Room Temperature: Cover the leftover cake tightly with plastic wrap or store it in an airtight container. The cake can be kept at room temperature for up to 2 days.
- Refrigeration: For longer freshness, the cake can be stored, tightly covered, in the refrigerator for up to 1 week. Bring slices back to room temperature before serving for the best flavor and texture.
- Freezer (Un-glazed): The completely cooled, un-glazed cake can be frozen. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Tips for the Best Bundt Cake
- Proper Pan Greasing: Use a high-quality baking spray that contains flour, or use softened butter followed by a light dusting of flour, ensuring you get into every nook and cranny of the pan. This is the single most important step for preventing the cake from sticking.
- Use Room Temperature Ingredients: Ensure the butter, eggs, sour cream, and milk are all at room temperature. This allows the ingredients to emulsify properly, creating a smooth batter that results in a lighter, more even crumb.
- Avoid the Edges with Filling: As noted in the instructions, keep the cinnamon-sugar filling in the center of the batter layers. If the sugar hits the sides of the pan, it will caramelize and solidify, effectively gluing the cake to the pan and preventing clean removal.
- Test Accurately: When checking for doneness, use a long wooden skewer. Because this is a dense cake, ensure the skewer is inserted deeply and comes out mostly clean. If you see wet batter, continue baking.
- Cooling is Critical: Adhering to the 1-hour cooling time in the pan is essential. Too soon, and the cake is too fragile to invert; too late, and the cake may fuse itself to the pan as it cools and shrinks.
Cranberry Orange Bundt Cake Variations & Substitutions:
- Lemon Citrus Swap: Substitute the orange zest and orange juice with lemon zest and fresh lemon juice for a slightly sharper, more traditional holiday flavor.
- Add Nuts: Fold in 1 cup of finely chopped walnuts or pecans along with the cranberries. The nuts will toast beautifully as the cake bakes, adding a lovely crunch.
- Cream Cheese Glaze: For a richer finish, replace the simple glaze with a cream cheese frosting by beating softened cream cheese and butter with confectioners’ sugar and orange juice until fluffy.
- Different Berries: Substitute the cranberries with raspberries or blueberries for a year-round version of this moist Bundt cake. If using frozen berries, do not thaw them first.
What to Serve with Cranberry Orange Bundt Cake:
The bright citrus and warm spice flavors of this cake make it a wonderful pairing for simple, rich beverages. Serve it with a cup of strong, black coffee or a vanilla latte to complement the sweetness. For a festive brunch, a glass of sparkling cider or a light champagne provides a lovely, effervescent contrast. For an after-dinner dessert, a small glass of Frangelico or a simple digestif can enhance the cake’s underlying buttery notes.
Cranberry Orange Bundt Cake FAQs:
- Why did my Bundt cake stick to the pan?
The cake stuck likely because the pan was not greased properly, or the cinnamon sugar filling seeped to the edge and caramelized. Always grease heavily, including all the intricate nooks of the Bundt pan, and dust with flour. Ensure the cinnamon sugar stays in the center of the batter layers. - Can I use frozen cranberries?
Yes, you can use frozen cranberries, but it is crucial that you do not thaw them first. Fold them directly into the batter while they are still frozen to prevent their color from bleeding excessively into the dough. - Why does the batter look curdled?
The batter may look curdled after adding the sour cream and eggs because they are cold or simply because of the difference in fat content. This is a common and normal stage in baking. The batter will smooth out completely once you add the dry ingredients. - Can I make this as a loaf cake instead?
Yes, you can. You can divide the batter between two standard loaf pans. The baking time will be significantly shorter—likely around 45–55 minutes. Always check for doneness with a skewer. - How do I know the cake is fully baked?
Because this is a large, dense cake, test it with a long wooden skewer or toothpick inserted deep into the center. The skewer should come out clean with just a few moist crumbs clinging to it, not wet batter. The substantial bake time (55-70 minutes) is necessary to cook the center thoroughly.
Cranberry Orange Bundt Cake
Ingredients
For the Cake
- 3 cups 375g all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 1/4 teaspoons salt
- 1 1/2 cups 340g unsalted butter, softened
- 1 cup 200g packed brown sugar
- 1/2 cup 100g granulated sugar
- 2 Tablespoons fresh orange zest
- 5 large eggs at room temperature
- 1/2 cup 120g full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup 120ml milk, at room temperature
- 1/4 cup 60ml fresh orange juice
- 1 3/4 cups 220g fresh or frozen cranberries
For the Filling
- 2/3 cup 135g packed brown sugar
- 2 teaspoons ground cinnamon
For the Orange Glaze
- 1 1/2 cups 180g confectioners’ sugar
- 3 –4 Tablespoons 45-60ml fresh orange juice
Instructions
- Prep: Preheat oven to 350°F. Grease a 10-inch Bundt pan. Whisk flour, baking powder, and salt.
- Make Cake: Cream butter, sugars, and orange zest. Beat in eggs, sour cream, and vanilla. Add dry ingredients, milk, and orange juice; beat until combined. Stir in cranberries.
- Layer: Mix filling ingredients. Pour half the batter into the pan. Sprinkle filling mixture in the center (avoiding edges). Top with remaining batter.
- Bake: Bake for 55–70 minutes. Cool in the pan for 1 hour. Invert onto a wire rack and cool completely.
- Glaze: Whisk confectioners’ sugar and 3 Tbsp orange juice (add more juice to thin if needed). Drizzle over the cooled cake.
Notes
- Inverting: Cool for exactly 1 hour in the pan before inverting to prevent sticking.
- Filling Placement: Keep the cinnamon-sugar filling away from the pan’s edges to ensure clean removal.
- Storage: Store covered at room temperature for up to 2 days or in the refrigerator for up to 1 week.
