Cranberry Orange Bundt Cake is a delightful treat that perfectly combines the tartness of cranberries with the bright zest of oranges. This moist and flavorful cake brings a burst of flavor into every bite. Whether you’re preparing for a holiday gathering or simply looking to indulge in a homemade dessert, this cake offers both simplicity and satisfaction.
Why We Love This Cranberry Orange Bundt Cake
There are several reasons why this Cranberry Orange Bundt Cake becomes a favorite among bakers and dessert lovers alike. First, the vivid contrast between the sweet orange juice and the tart cranberries creates a harmonic balance that excites the palate. The moist texture results from a well-crafted mixture of ingredients, which ensures the cake stays soft and tender, even days after baking. The Bundt shape adds an elegant touch, making it perfect for special occasions or a lovely afternoon tea. The vibrant colors also enhance its visual appeal, making it a showstopper on any dessert table. Furthermore, it’s simple to prepare, requiring minimal effort yet yielding impressive results. The versatility of this recipe allows room for personal touches, making it an ideal base for experimentation while still retaining its classic charm.
Ingredients for Cranberry Orange Bundt Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 cup fresh orange juice
- Zest of 2 oranges
- 2 cups fresh or frozen cranberries
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter or non-stick spray.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together to ensure even distribution.
- In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy. This usually takes about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Incorporate the vanilla extract and the orange zest, mixing until combined.
- Gradually add the flour mixture to the butter mixture, alternating with the orange juice. Start and end with the flour mixture, mixing until just combined. Be careful not to over-mix.
- Gently fold in the cranberries until they are evenly distributed throughout the batter.
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for about 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
How to Serve Cranberry Orange Bundt Cake
To enjoy your Cranberry Orange Bundt Cake at its best, consider how you serve it. This cake shines as a standalone dessert but also opens up various serving suggestions that elevate its appeal. Dust the top lightly with powdered sugar for a touch of elegance, allowing the bright flavors to stand out. You can also slice the cake and serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a rich treat. If you want to create a vibrant presentation, consider garnishing with fresh cranberries and orange slices. For an added flavor boost, drizzle it with a simple orange glaze made of powdered sugar and fresh orange juice. This glaze not only adds moisture but also enhances the citrus notes. Pair the cake with a cup of herbal tea or coffee, and you have the perfect afternoon delight that will impress guests or satisfy your sweet tooth.
Expert Tips for Cranberry Orange Bundt Cake
For the best results when making your Cranberry Orange Bundt Cake, here are some expert tips to keep in mind. First, ensure all your ingredients are at room temperature, particularly the butter and eggs. This helps create a smoother batter and promotes better rising. Use fresh cranberries if possible, as they lend the best flavor and texture. If using frozen cranberries, do not thaw them before adding them to the batter to keep them from sinking during baking. When greasing your Bundt pan, be generous with the butter or non-stick spray to prevent sticking. It’s helpful to dust the pan with flour after greasing, especially in decorative Mold designs. Monitor the baking time closely since ovens can vary, and inserting a toothpick should come out clean when fully baked; a few crumbs are acceptable. Let the cake cool in the pan only briefly to help it maintain its shape, then invert it onto a rack for complete cooling. To amp up the flavor, consider adding a teaspoon of almond extract or orange liqueur for depth. Finally, be patient before slicing the cake, as waiting allows time for the flavors to meld and enhances the overall taste experience.
How to Store Cranberry Orange Bundt Cake
Storing your Cranberry Orange Bundt Cake properly will help maintain its freshness and flavor. If you plan to consume the cake within a few days, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature. This way, it stays moist and flavorful. For longer storage, consider placing it in an airtight container. You can freeze the cake for up to three months. To do this, wrap it in plastic wrap, followed by aluminum foil, and store it in the freezer. When ready to enjoy, thaw the cake overnight in the refrigerator or leave it at room temperature for a few hours. Avoid icing the cake before freezing, as the glaze can become soggy. Instead, add frosting or icing once the cake is fully thawed to retain its beautiful presentation.
Variations of Cranberry Orange Bundt Cake
While the classic Cranberry Orange Bundt Cake is a standout on its own, experimenting with variations can lead to delightful new versions. One approach is to incorporate nuts into the batter; chopped walnuts or pecans add a delightful crunch that pairs beautifully with the cake’s moist texture and flavors. You could also substitute different citrus fruits, such as lemon or lime, for a fun twist; just adjust the zest accordingly. For a spiced version, consider adding ground cinnamon or nutmeg to the batter, which adds warmth and complexity to the cake. Another option is to layer it with a cream cheese filling; simply mix cream cheese, sugar, and an egg, then swirl it into the batter before baking. For those who wish to make it healthier, incorporate whole wheat flour for added nutrition and texture, and reduce the sugar by substituting honey or maple syrup. Finally, consider using a glaze made with different extracts such as almond or coconut, giving your cake an entirely new personality with each variation.
FAQ about Cranberry Orange Bundt Cake
When baked properly, a Cranberry Orange Bundt Cake should have a tender, moist crumb with a hint of citrus and tartness from the cranberries. You may wonder if you can use dried cranberries instead of fresh ones. While fresh cranberries yield the best results, you can use dried cranberries if you soak them in orange juice for about 30 minutes prior to adding them to the batter. This rehydrates them and enhances their flavor. Another common question is about the substitution of gluten-free flour. Yes, you can make this cake gluten-free by using a suitable gluten-free flour blend, but make sure to include a binding agent like xanthan gum to help with the cake’s structure. If you want to make the cake ahead of time, it can be baked a day in advance. Just ensure it cools completely before wrapping it up to stay fresh. Finally, feel free to play with the orange flavor by adding more zest for a bolder taste, or using orange extract for a stronger essence.
Cranberry Orange Bundt Cake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 cup fresh orange juice
- 2 cups fresh or frozen cranberries If using frozen cranberries, don't thaw.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly with butter or non-stick spray.
- In a mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
- Gradually add the flour mixture to the butter mixture, alternating with the orange juice, starting and ending with the flour. Mix until just combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared Bundt pan, smoothing the top.
Baking
- Bake for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!