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Cranberry Orange Bundt Cake with Orange Glaze

Cranberry orange Bundt cake bakes up tender with tart cranberries and bright orange zest in every slice. A smooth orange glaze adds a citrus finish once the cake has cooled completely.
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Prep Time 25 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 528
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • Nonstick cooking spray for the pan
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 1.75 cups 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
  • 2 cups cranberries fresh or frozen; do not thaw if frozen
For the orange glaze
  • 2 cups powdered sugar
  • 0.25 cup orange juice

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 electric mixer

Method
 

Bake the cake
  1. Heat the oven to 350°F.
  2. Generously coat a 10- to 12-cup Bundt pan with nonstick cooking spray.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy.
  5. Beat in the eggs one at a time, mixing well after each.
  6. Mix in the orange zest and vanilla extract.
  7. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream in two additions; begin and end with the flour mixture, mixing just until combined.
  8. Fold in the cranberries.
  9. Spread the batter evenly in the prepared pan.
  10. Bake for 55 to 65 minutes, until the cake is golden and a tester inserted into the cake between cranberries comes out clean or with a few moist crumbs.
  11. Cool the cake in the pan for 15 minutes.
  12. Invert it onto a wire rack.
  13. Cool completely.
Make the orange glaze
  1. Whisk the powdered sugar and orange juice in a medium bowl until smooth.
  2. Drizzle the glaze over the completely cooled cake.
  3. Let it set before serving.

Notes

For the cleanest slices, let the cake cool completely before glazing. Store covered in the refrigerator for up to 4 days; freeze slices for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free sour cream.