This Cranberry Bundt Cake is a lovely mix of tart cranberries and sweet cake, making it perfect for any occasion. It’s moist, fluffy, and gets an extra burst of flavor from a hint of orange.
I love how easy it is to whip up and pop in the oven! Plus, the way it looks on the table is a showstopper—everyone will want a slice. Don’t forget to save a piece for yourself! 😉
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for our cake, giving it structure. If you’re gluten-free, you can use a gluten-free 1-to-1 baking flour blend instead.
Cranberries: Fresh or frozen cranberries give that tart flavor. If cranberries are not available, you could substitute with chopped cherries or blueberries, but it will change the flavor.
Butter: Using unsalted butter adds richness. If you want to make it dairy-free, try using a plant-based butter or coconut oil in the same amount.
Sour Cream or Greek Yogurt: Both add moisture and a slight tang. If you’re looking for lighter options, you might substitute with plain applesauce, but the cake could be drier.
How Can I Bake a Bundt Cake Evenly?
Baking a Bundt cake can be tricky, but simple tips can help ensure even baking. Here’s how to set yourself up for success:
- Make sure your oven is fully preheated before placing the cake inside. This ensures even cooking from the start.
- Grease the Bundt pan generously. I often use baking spray with flour—this helps the cake release easily.
- Check for doneness at the lower end of the baking time. Insert a toothpick into the center; it should come out clean or with a few crumbs.
- Cool the cake in the pan for just 15 minutes. Invert it carefully onto a wire rack to prevent it from becoming soggy.
Cranberry Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest (optional, for extra flavor)
- 1 cup sour cream or plain Greek yogurt
- 2 cups fresh or frozen cranberries, chopped
- 1 tablespoon all-purpose flour (to toss cranberries)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice or milk
How Much Time Will You Need?
You’ll need about 20-30 minutes for preparation and 50-60 minutes for baking. After baking, allow the cake to cool for about 15 minutes in the pan before inverting it. Plan for at least a total of 1 hour and 30 minutes to enjoy this delicious treat!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a Bundt pan generously, making sure to tap out any excess flour. This will help the cake come out easily later!
2. Mixing the Dry Ingredients:
In a medium mixing bowl, whisk together 2 ½ cups of flour, baking powder, and salt. Set this aside; you’ll add it to the wet ingredients later.
3. Creaming the Butter and Sugar:
In a large bowl, use a mixer to cream the room temperature butter and granulated sugar together until they are light and fluffy. This should take about 3-5 minutes. It’s important to get some air in there for a nice rise!
4. Adding Eggs and Flavor:
Now, add the eggs one at a time, making sure to beat well after each addition. Stir in the vanilla extract and orange zest if you’re using it. This adds a lovely flavor!
5. Combining Wet and Dry Ingredients:
Mix half of the prepared dry flour mixture into the butter mixture on low speed until combined. Then add the sour cream (or yogurt) and mix again until combined. Finally, add the remaining dry ingredients and mix just until everything is barely combined. Remember, don’t overmix!
6. Preparing the Cranberries:
Toss the chopped cranberries with 1 tablespoon of flour—this helps keep them from sinking to the bottom of the cake. Gently fold the cranberries into the batter. Be careful not to break them too much.
7. Filling the Bundt Pan:
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula so it’s even. This helps it bake correctly!
8. Baking the Cake:
Place the Bundt pan in the preheated oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. If you see wet batter, give it a few more minutes.
9. Cooling the Cake:
When baked, remove the cake from the oven, and let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely.
10. Making the Glaze:
For the glaze, whisk together the powdered sugar and orange juice (or milk) until it’s smooth and drizzly. If it’s too thick, you can add a little more liquid.
11. Finishing Touches:
Drizzle the glaze over the cooled cake, letting it drip down the sides. Slice up the cake, serve, and enjoy this delightful blend of flavors!
This Cranberry Bundt Cake is perfect for holiday brunches, tea time, or any time you want a sweet treat with a fruity twist. Enjoy every bite!
Can I Use Frozen Cranberries Instead of Fresh?
Absolutely! If you’re using frozen cranberries, there’s no need to thaw them. Just chop them up and toss them in the batter straight from the freezer. This will help keep their shape and prevent the batter from getting too watery.
Can I Make This Cake Ahead of Time?
Yes, you can make the cake a day in advance. Once completely cooled, wrap it tightly in plastic wrap and store it at room temperature. For an even fresher taste, wait to glaze it until just before serving.
How Should I Store Leftover Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze slices for up to 3 months. Just thaw in the fridge before enjoying!
What Can I Substitute for Sour Cream?
If you don’t have sour cream, plain Greek yogurt works great as a substitute. You can also use buttermilk or even unsweetened applesauce for a lighter option, but note that it might change the cake’s texture slightly.
