Irresistible Orange Cranberry Bundt Cake — Cranberry Bundt Cake Recipes

Cranberry Bundt Cake fans — this one’s for you. Bright orange zest and tart fresh cranberries team up in a moist, tender Bundt that’s as pretty as it is delicious. Imagine slicing into a cake that smells like a citrus grove hugged by a cranberry bush. Ready? Let’s bake.

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Why You’ll Love This Recipe

Short answer: flavor + texture + ease.
Long answer: the zesty orange lifts the tart cranberries, sour cream keeps every slice unbelievably moist, and the glaze gives a glossy, festive finish. This isn’t fuss; it’s impact. Perfect for weeknight desserts, brunch, or stealing the show among Christmas Bundt Cakes.

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The Story Behind the Recipe

I baked this in a cozy kitchen near Columbus, Ohio, where the winter winds make anything citrus-related feel like sunshine. It blends simple pantry ingredients with fresh-season flair — the kind of recipe that sparks comments like, “Did you bring that in? It’s amazing.” That joy of sharing is the core of why we bake: connection, memories, and a little sugary mischief. FYI: it doubles as a killer potluck flex.

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Quick Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 10
• Difficulty: Easy
• Cuisine: American
• Best Season: Fall/Winter

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Ingredients Breakdown (with short blurbs)

• 1 1/2 cups all-purpose flour — Use a good-quality flour for best crumb.
• 2 teaspoons baking powder — Leavening for a nice rise.
• 1/4 teaspoon salt — Balances sweetness.
• 1 cup sour cream — Key for moisture; full-fat is best. (Plain yogurt works in a pinch.)
• 1 cup sugar — Granulated; adjust slightly if you prefer less sweet.
• 3 large eggs — Room temperature for smoother batter.
• Zest of one orange (about 1 tablespoon) — Zest, not pith. That pith = bitterness.
• Juice of one orange — Freshly squeezed if possible.
• 1/2 cup butter, softened — For richness and structure.
• 2 tablespoons sugar (for the pan) — Creates a light caramelized bottom with the cranberries.
• 1 1/2 cups fresh cranberries — Use firm, bright berries. Frozen works too (don’t thaw).
• Icing: 1 cup powdered sugar + 2–3 tbsp water, milk, or orange juice — Thin to drizzle.

Ingredient tip: Toss frozen berries in a tablespoon of flour before folding them into the batter so they don’t sink.

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How to Make It — Step-by-Step

1. Preheat oven to 350°F (175°C). Grease a Bundt pan with nonstick spray and sprinkle the 2 tablespoons of sugar evenly on the bottom. Scatter 1/4 cup fresh cranberries over the sugar. (This makes a cute cranberry-bottom when you invert the cake.)
2. In a large bowl, cream together the butter and 1 cup sugar until pale and slightly fluffy — about 4–5 minutes.
3. Add the eggs one at a time, mixing fully after each addition. Your mixture should look smooth and a touch glossy.
4. Stir in the orange juice and zest, then fold in the sour cream until combined.
5. In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mix to the wet, mixing just until combined — don’t overmix.
6. Fold in the remaining 1 1/4 cups cranberries gently so they don’t burst.
7. Pour batter into the prepared pan, smooth the top, and pop it in the oven. Bake 50–55 minutes, checking with a toothpick for doneness. (If it comes out with a few crumbs clinging, you’re good.)
8. Cool in the pan about 5 minutes, then carefully invert onto a wire rack. Let cool completely before glazing.
9. Make the icing by whisking the powdered sugar with 2–3 tablespoons of your chosen liquid to a drizzle consistency. Drizzle over the cooled cake and let set.

Pro move: rotate the pan halfway through baking for even browning.

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Kitchen Secrets & Pro Tips for Perfect Results

• Bring dairy & eggs to room temp. They blend faster and the batter stays smooth.
• Don’t overmix when adding the dry ingredients — that keeps the crumb light.
• Cool completely before glazing for a clean, glossy finish.
• Use an oven thermometer if your oven runs hot or cold; this avoids overbaking.
• Zest only the colored part of the orange; the white pith tastes bitter.
• Rotate the pan at the 25–30 minute mark for even rise and browning.
• Check early: start testing at 45 minutes; every oven differs.

Bold tip: Sour cream is the secret for moist, tender cake — don’t skip it.

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Variations to Try

• Vegan Cranberry Orange Cake: Use flax eggs (1 tbsp flax seed + 3 tbsp water per egg), plant-based butter, and vegan sour cream.
• Gluten-Free: Swap with a gluten-free all-purpose blend (ensure it contains xanthan gum).
• Spiced Bundt: Add 1 tsp cinnamon and ½ tsp nutmeg to the dry ingredients — cozy vibes.
• Citrus Fusion: Mix in lemon or lime zest alongside oranges for extra zing.
• Nutty Crunch: Fold in ¾ cup chopped walnuts or pecans for texture.

Want to make muffins? Bake at 350°F for 20–25 minutes — keep an eye on them.

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Best Ways to Serve

Serve warm or at room temperature. Dress it up with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For holiday flair, garnish with candied orange slices or a few whole cranberries. Pair with a citrus spritzer or herbal tea. Hosting brunch? Slice thin and offer alongside coffee. IMO, thin slices stretch farther and keep everyone satisfied.

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Quick Tips for Storage & Leftovers

• Room temp: wrap cake tightly — good for up to 3 days.
• Fridge: store in an airtight container — lasts up to 1 week.
• Freezer: double-wrap in plastic and foil — freeze up to 3 months. Thaw overnight in the fridge before glazing.
• Reheat single slices for 10–15 seconds in the microwave to revive tenderness.

Pro tip: for travel, slice and freeze briefly to make transport neater; thaw as needed.

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FAQs (Short & Direct)

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Why This Belongs on Your Holiday Table

This cake hits all the right notes: it looks gorgeous, it smells divine, and it uses Desserts With Fresh Cranberries to bring seasonal brightness. It stands tall among Christmas Bundt Cakes because it balances festive looks with approachable technique. Guests rave and hosts relax — that’s the dream, right?

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Nutritional Snapshot (Per Slice — Estimate)

• Calories: ~220
• Protein: 3g
• Carbs: 30g
• Fat: 10g
• Fiber: 1g
• Sugar: 14g

(Estimates only — consult a nutritionist for precise info.)

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Final Thoughts — A Cozy Invite

You’re not just baking a cake — you’re making a moment. This Cranberry Bundt Cake blends nostalgia with bright citrus, giving you a dessert that feels both classic and a little adventurous. Try the base recipe, then riff: swap zest, add nuts, or go vegan. Share photos, steal a slice for yourself, and enjoy how a simple Bundt can bring people to the table.

So — are you ready to make the Orange Cranberry Bundt Cake that your family will ask for every holiday? Grab your pan and get zesty. Happy baking, and don’t forget to snap a pic before everyone takes the first slice (trust me — that’s the hardest part). 😏

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