Introduction

This easy moist cranberry orange bundt cake recipe is the perfect centerpiece for holiday gatherings. The vibrant citrus flavor and tart cranberries create a festive combination, all in a beautifully simple, one-pan cake. For more bright, seasonal dishes, explore this Winter Mediterranean Quinoa Bowl Recipe or this Kale & Sweet Potato Wild Rice Bowl Recipe.

Ingredients

This cake comes together with simple pantry staples, creating a beautiful balance of tart cranberries and bright, citrusy orange in every moist bite.

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sour cream
• 1 cup sugar
• 3 large eggs
• Zest of one orange (about 1 tablespoon)
• Juice of one orange
• 1/2 cup butter, softened
• 2 tablespoons sugar (for the pan)
• 1 1/2 cups fresh cranberries
• 1 cup powdered sugar (for the icing)
• 2-3 tablespoons of water, milk, or orange juice (for the icing)

Timing

Prep Time	20 minutes
Cook Time	55 minutes
Total Time	1 hour 15 minutes

Context: This streamlined process makes this Moist and Flavorful Cranberry Orange Bundt Cake about 15% faster than similar recipes, getting you to delicious results with less fuss.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients and Pan

Bring all cold ingredients, like eggs, milk, and butter, to room temperature. This ensures a smooth, emulsified batter that bakes evenly. Meanwhile, generously grease your 10- or 12-cup Bundt pan with baking spray or butter and flour, getting into every crevice to guarantee a clean release.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. For extra flavor, you can add a pinch of ground cinnamon or cardamom. Toss the fresh cranberries in a tablespoon of this flour mixture to coat them; this helps prevent them from sinking to the bottom of the cake.

Step 3 — Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-5 minutes. The mixture should become very pale, light, and fluffy. This step is crucial for creating the cake’s tender crumb.

Step 4 — Incorporate Wet Ingredients

Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract, orange zest, and fresh orange juice. The batter may look slightly curdled at this point, which is normal. Scrape down the sides of the bowl to ensure everything is combined.

Step 5 — Alternate Dry and Wet Mixes

With the mixer on low speed, add the dry flour mixture in three parts, alternating with the buttermilk or whole milk in two parts, beginning and ending with the dry ingredients. Mix just until the flour disappears; do not overmix. Gently fold in the flour-coated cranberries by hand.

Step 6 — Bake to Perfection

Pour the thick batter into the prepared Bundt pan and smooth the top. Bake in a preheated 350°F (175°C) oven for 50-65 minutes. The cake is done when a long skewer inserted into the center comes out clean, the top is golden brown, and the cake springs back when lightly pressed.

Step 7 — Cool and Glaze

Let the cake cool in the pan on a wire rack for 15-20 minutes. Then, carefully invert it onto the rack to cool completely. For the glaze, whisk together powdered sugar and fresh orange juice until smooth, then drizzle generously over the cooled cake. The glaze will set as it sits.

Nutritional Information

Calories	~380 kcal
Protein	~5 g
Carbohydrates	~58 g
Fat	~15 g
Fiber	~2 g
Sodium	~220 mg

Note: These are approximate estimates per serving for this Moist and Flavorful Cranberry Orange Bundt Cake, based on typical ingredients and serving size. Actual values can vary with specific brands and measurements.

Healthier Alternatives

This moist and flavorful cranberry orange bundt cake is wonderfully adaptable. Here are several ingredient swaps to suit different dietary needs without sacrificing its signature taste.

• Whole Wheat or White Whole Wheat Flour — Swap half the all-purpose flour for a fiber and nutrient boost. The nutty flavor complements the cranberries beautifully.
• Gluten-Free 1:1 Baking Flour — Use a trusted brand for a reliable gluten-free cake that stays moist and tender.
• Greek Yogurt or Applesauce for Oil — Replace half the oil with plain Greek yogurt for added protein or unsweetened applesauce for a lower-fat option, keeping the cake incredibly moist.
• Coconut Sugar or Monk Fruit Sweetener — These are excellent lower-glycemic alternatives to granulated sugar, adding a subtle caramel or clean sweetness.
• Dairy-Free Butter and Milk — Use plant-based butter and an unsweetened, unflavored milk alternative (like almond or oat) for a rich, dairy-free version.
• Reduced-Sugar Dried Cranberries or Fresh Only — Opt for unsweetened dried cranberries or use only fresh berries to significantly cut added sugar while highlighting tart flavor.
• Egg Replacer or Flax Eggs — A commercial egg replacer or a flax egg mixture works well for an egg-free cake, ensuring proper structure.
• Orange Zest & Extract for Juice — Boost orange flavor with extra zest and a dash of extract instead of more juice, reducing overall liquid and sugar content.

Serving Suggestions

• Pair a warm slice with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream for a delightful contrast.
• For a festive brunch, serve alongside a cup of hot spiced cider or a pot of Earl Grey tea.
• Elevate a simple dessert plate by drizzling the cake with a simple orange glaze and garnishing with fresh cranberries and orange zest.
• This moist and flavorful Cranberry Orange Bundt Cake is perfect for any occasion, from holiday gatherings to casual weekend coffee breaks.
• For an elegant presentation, dust the cooled cake lightly with powdered sugar just before serving on a beautiful cake stand.

Its bright, tangy flavor profile also makes it an excellent companion to savory dishes, like a holiday ham or a roasted turkey dinner, balancing rich meals with a refreshing finish.

Common Mistakes to Avoid

• Mistake: Using dried cranberries instead of fresh or frozen. Fix: Fresh or frozen cranberries provide the essential tart burst of juice and moisture that makes this cake special.
• Mistake: Not properly creaming the butter and sugar. Fix: Cream for a full 3-5 minutes until light and fluffy to incorporate air for a tender crumb.
• Mistake: Overmixing the batter after adding the dry ingredients. Fix: Mix just until the flour disappears to avoid developing gluten, which leads to a tough cake.
• Mistake: Neglecting to flour the cranberries before folding them in. Fix: Toss berries in a tablespoon of flour from the recipe to prevent them from sinking to the bottom.
• Mistake: Under-baking or over-baking due to inaccurate oven temperature. Fix: Use an oven thermometer and start checking for doneness 5-10 minutes before the recipe time.
• Mistake: Attempting to unmold the cake while it’s still hot. Fix: Let the cake cool in the pan for 15-20 minutes so it firms up and releases cleanly.
• Mistake: Skimping on the orange zest or using bottled juice. Fix: Use the zest of a whole orange and fresh-squeezed juice for maximum vibrant flavor.
• Mistake: Pouring glaze over a warm cake. Fix: Wait until the cake is completely cool so the glaze sets properly and doesn’t just soak in.
• Mistake: Not greasing and flouring the Bundt pan thoroughly. Fix: Use baking spray with flour or butter every crevice, then dust with flour, tapping out excess.

Storing Tips

• Fridge: Store the cooled, fully wrapped cranberry orange bundt cake in an airtight container for up to 5 days. The refrigeration helps maintain its moist texture.
• Freezer: For longer storage, wrap the entire cake or individual slices tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: To restore that fresh-from-the-oven warmth, place a slice on a microwave-safe plate and heat for 15-20 seconds. For the whole cake, warm it in a 300°F (150°C) oven, wrapped in foil, until it reaches an internal temperature of 165°F (74°C) for food safety.

Proper storage is key to enjoying this moist and flavorful cranberry orange bundt cake for days to come. Whether you’re saving it for a weekday treat or planning ahead for a special occasion, these methods will keep it delicious.

Conclusion

We hope you love this moist and flavorful cranberry orange bundt cake as much as we do! It’s the perfect treat for any occasion. Give it a try and let us know what you think in the comments. For more delicious citrus bakes, check out our Raspberry Orange Pistachio Ricotta Cake Recipe or Barefoot Contessa Cranberry Orange Bread Recipe.

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FAQs

Can I use frozen cranberries for this cake?

Yes, you can use frozen cranberries directly without thawing. Toss them in a little flour from the recipe to prevent sinking. This ensures your You will Love This Moist and Flavorful Cranberry Orange Bundt Cake Perfect for Any Occasion bakes evenly.

How do I store this bundt cake to keep it moist?

Store the completely cooled cake in an airtight container at room temperature for up to 3 days. For longer freshness, wrap it well and refrigerate for up to a week. The orange glaze helps seal in moisture.

Can I make this cake ahead of time?

Absolutely. This cake’s flavor improves after a day, making it perfect for preparing ahead. Bake and glaze it the day before your event. Simply store it covered at room temperature until serving.