Cranberry-Orange Bundt Cake 🍊🍒
Short version: sweet, tangy, and ridiculously easy to slice and serve for guests (or just you — no judgment). This Cranberry-Orange Bundt Cake balances bright citrus with tart cranberries, keeps moist thanks to a simple oil-based batter, and looks fancy without the fuss.
Quick Snapshot ⚡
- Prep: 15 minutes • Bake: 45–55 minutes • Cool: 20 minutes
- Yield: 10–12 slices (1 standard 10–12 cup bundt pan)
- Keywords: cranberry orange bundt cake, easy bundt cake recipe, holiday dessert
- Why try it: crowd-pleaser, makes ahead, pretty on a dessert table
Why You’ll Love It 🍰
I bake this when I want something festive that doesn’t require a sugar coma. The orange brightens the cranberries, the crumb stays tender, and the glaze gives it that “I actually tried” vibe. It’s perfect for holidays, brunches, or when you want to impress without sweating.
Ingredient Lineup 🛒
| Item | Purpose | Amount |
|---|---|---|
| All-purpose flour | Structure | 2 cups (240 g) |
| Granulated sugar | Sweetness | 1 1/4 cups (250 g) |
| Baking powder | Lift | 2 tsp |
| Salt | Flavor balance | 1/2 tsp |
| Eggs | Binder | 3 large |
| Vegetable oil | Moisture | 1/2 cup (120 ml) |
| Plain yogurt or sour cream | Tenderness | 1/2 cup (120 g) |
| Fresh orange juice | Citrus flavor | 1/2 cup (120 ml) |
| Orange zest | Intense orange aroma | 1–2 tbsp |
| Vanilla extract | Round flavor | 1 tsp |
| Fresh cranberries (or thawed frozen) | Tart pop | 1 1/2 cups |
| Optional: chopped walnuts | Texture | 1/2 cup |
Pro tip: Toss cranberries with 1 tbsp flour to stop them sinking.
Step-by-Step Game Plan 🌀
- Preheat oven to 350°F (175°C). Grease and flour your bundt pan; shake out excess.
- Whisk flour, baking powder, and salt in a bowl. Set aside.
- In a large bowl, beat sugar + eggs until slightly thick. Add oil, yogurt, orange juice, orange zest, and vanilla. Mix until smooth.
- Fold dry mix into wet mix gently. Stop when mostly combined. Fold in cranberries (and walnuts if using).
- Pour batter into pan, smooth top, and bake 45–55 minutes or until a toothpick comes out clean. Rotate pan halfway if your oven runs hot.
- Cool in pan 10–15 minutes, invert onto a rack, then cool completely before glazing.
Orange Glaze (optional) ✨
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup (120 g) |
| Fresh orange juice | 2–3 tbsp |
| Orange zest (optional) | 1 tsp |
Whisk to drizzle consistency. Pour over cooled cake and let set. If you want drama, sprinkle a few sugared cranberries or extra zest on top.
Remix Ideas & Tips 🎨
- Swap yogurt for sour cream for tangier crumb.
- Make it lighter: replace 1/4 cup oil with applesauce.
- Add a teaspoon of almond extract for a cozy twist.
- Want mini cakes? Use a muffin tin and bake ~18–22 minutes.
- Storage: Cover at room temp 2 days or refrigerate up to 4 days. Freeze slices for up to 3 months.
Nutrition & Serving Notes 🍽️
| Serving | Estimate |
|---|---|
| Calories per slice | ~300–380 (depends on glaze) |
| Best served with | A cup of coffee or lightly whipped cream |
Rapid-Fire FAQ ❓
Q: Can I use frozen cranberries?
A: Yes—no need to thaw. Toss with flour first to prevent sinking.
Q: My cake sticks to the pan. Fix?
A: Use a good nonstick pan, grease well, dust with flour or powdered sugar, and cool slightly before inverting.
Q: Can I make it gluten-free?
A: Substitute a 1:1 gluten-free flour blend and check texture—you may need a touch more liquid.
Final Slice ✅
This Cranberry-Orange Bundt Cake gives you festive flavor, easy prep, and impressive presentation without drama. Bright, tart cranberries and sunshiny orange pair like they belonged together. Make it for company or because Tuesday deserves it. 😉
So yeah — if you’ve been sleeping on this combo, wake up and bake it. You’ll thank yourself later. 🙂
