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Cranberry Orange Bundt Cake With Cream Cheese Icing – Homemade Recipe

Cranberry orange Bundt cake is baked with fresh cranberries and orange zest, then finished with a thick, pourable cream cheese icing. A golden exterior and tender crumb make this homemade cake a bright centerpiece for dessert.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling 15 minutes
Total Time 1 hour 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 tbsp nonstick baking spray with flour
  • 3 cup all-purpose flour
  • 2 cup cranberries fresh or frozen, unthawed if frozen
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup unsalted butter softened
  • 1.75 cup granulated sugar
  • 4 eggs large, at room temperature
  • 2 tbsp orange zest finely grated
  • 2 tsp vanilla extract
  • 1 cup sour cream at room temperature
  • 0.25 cup orange juice
For the cream cheese icing
  • 4 oz cream cheese softened
  • 1.5 cup powdered sugar
  • 2 tbsp milk

Equipment

  • 1 12-cup Bundt pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Thoroughly coat a 12-cup Bundt pan with the baking spray.
  3. Toss the cranberries with 1 tablespoon of the measured flour in a small bowl; set aside.
  4. Whisk the remaining flour with the baking powder, baking soda, and salt in a medium bowl.
  5. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy.
  6. Beat in the eggs one at a time.
  7. Mix in the orange zest and vanilla.
  8. Stir the orange juice into the sour cream until smooth.
  9. Add the flour mixture and sour cream mixture alternately, beginning and ending with flour; mix on low just until combined.
  10. Fold the cranberries into the batter.
  11. Spread the batter evenly in the prepared pan.
  12. Bake for 55 to 65 minutes, until golden and a tester inserted into the cake—not a cranberry—comes out clean or with a few moist crumbs.
  13. Cool the cake in the pan for 15 minutes.
  14. Invert the cake onto a wire rack.
  15. Cool completely.
Make the icing
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Beat in the powdered sugar and milk until thick and pourable.
  3. Drizzle the icing over the cooled cake.
  4. Let the icing set before serving.

Notes

For the best texture, keep frozen cranberries unthawed and coat them with the measured flour before folding them into the batter. Refrigerate covered for up to 4 days; freezing is suitable, preferably before icing. For a gluten-free version, use a 1:1 gluten-free baking flour blend.