Cranberry Orange Bundt Cake
A super moist and flavorful Bundt cake featuring a buttery brown sugar orange crumb, tart cranberries, and a ribbon of cinnamon-sugar, topped with an orange glaze.
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.