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Cranberry Orange Bundt Cake

Cranberry orange Bundt cake pairs a tender, buttery crumb with tart coarsely chopped cranberries and fresh orange zest. Baked in a 12-cup Bundt pan, it has a bright citrus flavor and a moist finish.
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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: 452
Ingredients Equipment Method Notes

Ingredients
  

  • 1 baking spray nonstick with flour, for the pan; as needed
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 tbsp orange zest finely grated
  • 4 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 1 cup sour cream at room temperature
  • 0.5 cup orange juice
  • 2 cups cranberries coarsely chopped

Equipment

  • 1 12-cup Bundt pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F.
  2. Thoroughly coat a 12-cup Bundt pan with baking spray.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, sugar, and orange zest with an electric mixer on medium speed until pale and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla.
  7. Whisk the sour cream and orange juice together in a small bowl.
  8. With the mixer on low, add the flour mixture in three additions, alternating with the sour cream mixture in two additions; begin and end with the flour mixture, mixing just until combined.
  9. Fold in the cranberries.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 55 to 65 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs.
  12. Cool the cake in the pan for 15 minutes.
  13. Invert it onto a wire rack.
  14. Cool completely.

Notes

For easy release, thoroughly coat every crevice of the Bundt pan and invert the cake after its 15-minute pan cooling. Store covered in the refrigerator for up to 4 days; freezer-friendly. Full-fat Greek yogurt can replace the sour cream.