When the holiday season rolls around, my kitchen transforms into a hub of delightful aromas and sweet memories. One particular recipe has become a staple in my festive baking repertoire: the Cranberry Orange Bundt Cake. The moment I pull this beauty from the oven, the rich scent of orange zest mingling with the tartness of fresh cranberries brings a warm smile to my face. This cake boasts a moist, buttery crumb and features a delightful swirl of cinnamon sugar that makes every slice irresistible.
Perfect for brightening up brunch gatherings or as a stunning centerpiece for holiday celebrations, this Cranberry Orange Bundt Cake captures the spirit of the season in every bite. Plus, with its simple preparation and eye-catching presentation, it’s a crowd-pleaser that anyone can master, no matter their baking experience. Join me as I walk you through this delicious recipe that’s destined to become a cherished family favorite!
Why is this Cranberry Orange Bundt Cake irresistible?
Moist, every bite of this cake features a buttery crumb that melts in your mouth, making it a holiday favorite. Tart cranberries balance the sweetness, creating a delightful flavor explosion. Easy to prepare, with straightforward steps, even beginner bakers will enjoy it! Festive appeal ensures it’s perfect for any gathering, brightening up your table. Versatile enough for brunch or dessert, this cake will impress everyone with its stunning presentation!
Cranberry Orange Bundt Cake Ingredients
For the Batter
- All-Purpose Flour – Provides structure and texture for the cake; consider using gluten-free flour for gluten-free options.
- Granulated Sugar – Sweetens the cake and enhances the flavor profile; can be replaced with alternative sweeteners if necessary.
- Brown Sugar – Adds moisture and a rich caramel flavor; replace with white sugar if desired, but the result will be less moist.
- Unsalted Butter – Contributes to the cake’s richness and moisture; using margarine may affect the flavor.
- Eggs – Bind the ingredients together and provide structure; substitute with flax eggs for a vegan option.
- Sour Cream – Adds moisture and a slight tang; Greek yogurt can be used as a substitute.
- Milk – Keeps the batter moist; almond milk can be a non-dairy alternative.
- Fresh Cranberries – Empowers distinct tartness in the Cranberry Orange Bundt Cake; dried cranberries or blueberries can be used for variation.
- Orange Zest and Juice – Imparts fresh citrus flavor, intensifying the overall taste; can substitute with clementines for a sweeter flavor.
- Cinnamon – Provides warmth and spice; nutmeg can be an alternative for a deeper flavor.
- Baking Powder & Baking Soda – Help to leaven the cake, ensuring it rises properly.
For the Glaze
- Powdered Sugar – Creates a sweet, smooth glaze that complements the tartness; adjusting the sugar can make the glaze thicker or thinner.
- Fresh Orange Juice – Adds citrus brightness to the glaze; lemon juice can be a substitute for a different tangy flavor.
How to Make Cranberry Orange Bundt Cake
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Preheat Oven: Begin by setting your oven to 350°F (175°C). Don’t forget to prepare your bundt pan by giving it a nice coating of baking spray for easy release later.
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Mix Wet Ingredients: In a large mixing bowl, beat together the unsalted butter and both sugars until light and fluffy. Then, add the eggs, sour cream, and milk, mixing until everything is smooth and well combined.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and cinnamon. This ensures even distribution of the leavening agents, creating a wonderfully light cake.
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Combine Mixtures: Gradually fold your dry mixture into the wet mixture. Stir gently until just combined; avoid overmixing, which can lead to a dense cake texture.
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Layer and Fill: Pour half of the batter into the prepared pan. Sprinkle a delightful cinnamon-sugar filling (a mixture of cinnamon and sugar) on top, then gently pour the remaining batter over it.
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Bake: Place the cake in your preheated oven and bake for about 60-65 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
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Cool and Glaze: Let your cake cool in the pan for about 10 minutes. Carefully invert it onto a wire rack, then drizzle with the orange glaze made from orange juice and powdered sugar for that perfect finishing touch.
Optional: Serve warm for extra deliciousness!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Cranberry Orange Bundt Cakes are ideal for busy home cooks seeking to simplify their holiday baking! You can prepare the batter up to 24 hours in advance by mixing all the wet and dry ingredients, storing it in an airtight container in the refrigerator to keep it fresh. Simply layer it into your prepared bundt pan when ready to bake. If you’d like, the cake can be baked ahead and stored at room temperature, wrapped in plastic, for up to 3 days. Drizzle the orange glaze just before serving to maintain its vibrant flavor and visual appeal. This way, you can enjoy a delightful festive treat with minimal last-minute effort!
What to Serve with Cranberry Orange Bundt Cake?
When serving this delightful cake, think about pairing it with options that enhance the sweet and tangy flavors while providing textural contrasts.
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Fresh Fruit Salad: A vibrant mix of seasonal berries and citrus fruits brightens up the table and balances the cake’s richness.
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Vanilla Ice Cream: The creamy sweetness of vanilla ice cream pairs beautifully with the tartness of cranberries, adding a delightful touch of indulgence.
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Coffee or Tea: A warm cup of coffee or herbal tea enhances the cozy atmosphere, making it a perfect pairing for this festive cake.
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Cheese Platter: Soft cheeses like brie or goat cheese provide a savory counterpoint, elevating the dessert experience with a balance of flavors.
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Whipped Cream: Light and airy whipped cream adds a touch of elegance, making each slice even more decadent without overwhelming the palate.
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Chocolate Sauce: Drizzling a bit of chocolate sauce brings richness to the mix, making each bite even more deliciously irresistible.
For a special touch, consider serving this Cranberry Orange Bundt Cake with a warm cup of spiced apple cider, which will warm hearts and fill the room with delightful holiday aromas.
Cranberry Orange Bundt Cake Variations
Customize this festive delight and discover new flavors that will make your taste buds dance with joy!
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend for a delightful cake without the gluten.
- Nutty Crunch: Add 1 cup of chopped walnuts or pecans for a deliciously crunchy texture that complements the moist cake.
- Citrus Burst: Increase orange zest by 2 tablespoons for an even more vibrant citrus flavor that brightens each slice.
- Dried Fruit: Swap out fresh cranberries for dried ones or add a mix of dried cherries for added sweetness and chewiness.
- Chocolate Lovers: Mix in 1 cup of chocolate chips for a rich, decadent twist that pairs beautifully with the orange and cranberry flavors.
- Spiced Variation: Incorporate a pinch of ginger or cloves along with the cinnamon for an extra layer of warmth and spice.
- Mini Bundts: Bake in mini bundt pans, adjusting baking time to 25-30 minutes for adorable, individual servings perfect for sharing.
- Lemon Glaze: Swap orange juice for lemon juice in the glaze for a tangy twist that balances the sweetness of the cake beautifully.
Expert Tips for Cranberry Orange Bundt Cake
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Ingredient Temperature: Keep ingredients at room temperature for better incorporation. Cold ingredients can lead to a dense texture in your Cranberry Orange Bundt Cake.
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Avoid Overmixing: Gently fold the batter to maintain moisture and tenderness. Overmixing can create a tough cake, so stir just until combined.
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Cinnamon-Sugar Placement: Be cautious when layering the cinnamon-sugar mixture. Ensure it doesn’t touch the pan edges to prevent sticking during inversion.
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Proper Baking Time: Check for doneness around 60 minutes. Bundt cakes can dry out quickly, so watch closely to achieve perfect moistness.
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Cooling Technique: Allow the cake to cool in the pan to set, but don’t let it sit too long; the longer it remains, the more it might stick.
Storage Tips for Cranberry Orange Bundt Cake
Room Temperature: Store leftover cake in an airtight container at room temperature for up to 4 days to maintain its moistness and flavor.
Fridge: If you want the cake to last longer, refrigerate in an airtight container for up to a week. Allow it to come to room temperature before serving for the best taste.
Freezer: For longer storage, wrap the fully cooled Cranberry Orange Bundt Cake tightly in plastic wrap and then foil, freezing for up to 3 months. Thaw overnight in the fridge before serving.
Reheating: To enjoy a warm slice, microwave individual pieces for about 15-20 seconds or place in a 350°F oven for 10 minutes, ensuring it stays moist and delicious.
Cranberry Orange Bundt Cake Recipe FAQs
How do I select the best cranberries for the Cranberry Orange Bundt Cake?
Absolutely! Look for fresh cranberries that are plump, firm, and bright in color. Avoid cranberries with soft spots or wrinkled skins, as these indicate they may be past their prime. If fresh cranberries aren’t available, you can opt for dried cranberries, but they will alter the flavor slightly.
How should I store leftover Cranberry Orange Bundt Cake?
The more the merrier when it comes to storage! To keep your cake moist, store it in an airtight container at room temperature for up to 4 days. If you want to keep it fresh longer, feel free to refrigerate it for up to a week. Just remember to allow it to come to room temperature before digging in for the best flavor experience!
Can I freeze the Cranberry Orange Bundt Cake?
Definitely! To freeze your cake, first ensure it has completely cooled. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. You can freeze it for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge, and it will be just as delicious as the day you made it.
What should I do if my cake doesn’t rise properly?
Don’t worry, it happens! First, make sure that your baking powder and baking soda are fresh. If they are expired, they won’t provide the necessary lift. Also, avoid overmixing the batter, which can lead to a dense texture. Lastly, ensure your oven is at the correct temperature, as baking too cool can prevent the desired rise.
Can I modify the recipe to be gluten-free?
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum or use almond flour for a delightful nutty flavor. Just keep in mind that baking times may vary slightly, so start checking for doneness a little earlier than the original recipe suggests.
Is this Cranberry Orange Bundt Cake safe for my pets?
While the cake is a delightful treat for humans, it’s important to note that cranberries are not recommended for dogs or cats in large quantities. If you’ve added any sugar or glaze to the cake, it could be harmful to pets. Always share human treats with caution and stick to pet-friendly snacks for your furry friends.
Mouthwatering Cranberry Orange Bundt Cake for Festive Gatherings
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare your bundt pan with baking spray.
- In a large bowl, beat together the unsalted butter and both sugars until light and fluffy. Add the eggs, sour cream, and milk, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- Gradually fold the dry mixture into the wet mixture, stirring until just combined.
- Pour half of the batter into the prepared pan, sprinkle a cinnamon-sugar filling on top, and then pour the remaining batter over it.
- Bake in the preheated oven for about 60-65 minutes, checking doneness with a toothpick.
- Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack. Drizzle with orange glaze before serving.