Cranberry Orange Bundt Cake
A delightful cake that combines tart cranberries with bright orange zest, perfect for holidays or as a sweet treat.
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!
Notes
For best results, use room temperature ingredients. Store cake wrapped at room temperature for a few days or freeze for up to three months.