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Cranberry Orange Bundt Cake Delight

Cranberry Orange Bundt Cake Delight

A bright, tender Bundt cake bursting with tart cranberries and fresh orange. Finished with a zesty orange glaze.
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Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1 tbsp unsalted butter, softened (for greasing pan)
  • 1 tbsp all-purpose flour (for dusting pan)
  • 2.6 cup all-purpose flour scoop and level
  • 2.25 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine sea salt
  • 0.75 cup unsalted butter, softened for batter
  • 1.2 cup granulated sugar
  • 0.25 cup light brown sugar, packed
  • 3 large eggs room temperature
  • 1.25 tsp pure vanilla extract
  • 1.5 tbsp finely grated orange zest from 2–3 oranges
  • 0.75 cup sour cream room temperature
  • 0.33 cup fresh orange juice for batter
  • 0.5 cup buttermilk room temperature
  • 2 cup fresh cranberries, halved
  • 1 tbsp all-purpose flour (for berries) toss with cranberries
  • 1.25 cup confectioners' sugar for glaze
  • 2.5 tbsp fresh orange juice for glaze
  • 0.5 tsp finely grated orange zest for glaze
  • 0.25 tsp pure vanilla extract for glaze
  • 0.13 tsp fine sea salt pinch, for glaze balance

Instructions

Preparation Steps

  • Preheat oven to 350°F. Grease a 10–12 cup Bundt pan with butter, then dust with flour.
  • Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.
  • Beat softened butter, granulated sugar, and brown sugar until pale and fluffy, about 3 minutes.
  • Add eggs one at a time, mixing well. Blend in vanilla and orange zest.
  • Mix in sour cream until smooth.
  • Stir orange juice and buttermilk together in a small cup.
  • Add dry ingredients to the batter in three additions, alternating with the buttermilk mixture. Mix just to combine.
  • Toss cranberries with 1 tbsp flour, then gently fold them into the batter.
  • Spoon batter into the pan and smooth the top. Tap the pan to release air bubbles.
  • Bake 48–55 minutes, until a tester comes out clean and the top springs back.
  • Cool in pan 15 minutes. Invert onto a rack and cool completely.
  • Whisk confectioners' sugar, orange juice, zest, vanilla, and a pinch of salt until thick and pourable. Drizzle over cooled cake.

Notes

Try swapping half the cranberries with chopped candied orange peel for a festive twist. For tidy slices, chill the glazed cake 20 minutes to set before cutting. Store covered at room temperature up to 2 days, or refrigerate up to 5 days.
This recipe is an original creation inspired by classic Cranberry Orange Bundt Cake Delight flavors. All ingredient ratios and instructions are independently developed.