Description

A bright, moist Cranberry Orange Bundt Cake with fresh cranberries, zesty orange, buttery crumb, brushed with orange syrup and topped with a tangy glaze—your festive holiday centerpiece.

Ingredients

Baking spray with flour (or 1 tbsp softened butter + 1 tbsp flour for the pan)

2 1/2 cups (300g) all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp fine sea salt

1 tbsp finely grated orange zest (from 2 oranges)

1 1/4 cups granulated sugar

1/2 cup light brown sugar, packed

1 cup (226g) unsalted butter, softened

4 large eggs, room temperature

1 tsp pure vanilla extract

1/2 cup sour cream, room temperature

3/4 cup buttermilk, room temperature

2 cups fresh or frozen cranberries (if frozen, do not thaw)

1 tbsp all-purpose flour (to toss with cranberries)

Optional: 1/2 cup chopped toasted pecans

Orange Syrup: 1/3 cup fresh orange juice + 2 tbsp granulated sugar

Orange Glaze: 1 1/2 cups powdered sugar, 2–3 tbsp fresh orange juice, 1 tsp orange zest, pinch of salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan, brushing into all crevices.

2. Toss cranberries with 1 tbsp flour; set aside.

3. Whisk flour, baking powder, baking soda, and salt.

4. Cream butter with granulated and brown sugars until light and fluffy, 3 minutes.

5. Beat in orange zest and vanilla, then add eggs one at a time, mixing well.

6. Whisk sour cream and buttermilk together. Add dry ingredients in 3 additions, alternating with sour cream mixture, beginning and ending with dry. Mix just to combine.

7. Fold in floured cranberries (and pecans if using).

8. Spread batter in pan; smooth top. Bake 45–55 minutes until a toothpick comes out clean or with a few moist crumbs.

9. Simmer orange juice and sugar until dissolved to make syrup.

10. Cool cake 10 minutes; invert onto rack. Brush warm cake with orange syrup.

11. Cool completely (about 60 minutes).

12. Whisk powdered sugar, orange juice, zest, and a pinch of salt into a thick, pourable glaze; drizzle over cooled cake and let set 15 minutes.

Notes

Use room-temperature ingredients for a silky batter. Do not overmix after adding flour. Toss cranberries with flour to prevent sinking. Grease every crevice of the Bundt pan. Start checking for doneness at 45 minutes.