Orange Cranberry Bundt Cake With Sour Cream
If you’re looking for a cake recipe that is the perfect balance of sweet and tangy, look no further. This moist orange cranberry cake filled with sweet cranberries offers a delightful spin on a classic flavor combination.
The sweet citrus flavor of orange shines in this cranberry orange bundt cake. The addition of the sour cream not only adds a flavorful twist but also keeps the cake incredibly moist and delicious! The soft fluffy texture is unmatched.
The Best Orange Bundt Cake
When it comes to effortless yet visually stunning desserts, bundt cakes are a top choice. Their unique shape makes them just as show-stopping as a layer cake with only half the work. Topped with a simple orange glaze, this bundt cake becomes a bakery-worthy dessert that you can enjoy in the comfort of your own home.
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Why You’ll Love This Recipe
What’s not to love about this orange cranberry cake recipe? Here are some of the many reasons why we can’t stop making this simple bundt cake:
- Easy to make: With simple ingredients and a few basic instructions, this recipe is easy to whip up in no time.
- Moist and soft: The moist, fluffy texture makes this cake insanely satisfying.
- Refreshing citrus flavor: The tangy orange and sweet cranberries create a unique flavor profile that offers an alternative to traditional chocolate or vanilla desserts.
- Simple yet stunning: This bundt cake is a cinch to make compared to a layered cake, but it's equally stunning with its standout appearance.
- Perfect for any season: With its delicious flavors and moist texture, this bundt cake is a versatile treat that can be enjoyed year-round.
- Enjoy anytime: Serve this bundt for breakfast, brunch, or dessert!
Creating the best-ever orange cranberry cake with glaze begins with carefully selecting the perfect ingredients. To make this delicious recipe, you'll need the following items:
All-purpose flour: We recommend using all-purpose flour. It provides structure to the cake batter, helping it rise and hold its shape during baking.
Baking powder: Baking powder creates carbon dioxide gas, making the cake rise and giving it a fluffy texture.
Baking soda: Baking soda reacts with acidic ingredients to produce carbon dioxide gas, also contributing to a light and airy cake.
Salt: The salt enhances the flavor of the other ingredients and helps to balance out the sweetness of this cake.
Butter: The butter adds flavor, moisture, and richness to the cake while also creating a tender crumb. We like to use salted butter in this cake but unsalted works also.
Granulated sugar: The granulated sugar adds sweetness to the cake and also helps to retain moisture, contributing to the overall texture of the cake.
Eggs: The eggs provide structure, moisture, and richness to the cake and act as a binder that holds the cake together.
Orange juice: We love fresh-squeezed orange juice in this orange cranberry cake with glaze but store-bought orange juice works as well. Choose one without added sugar so your cake isn't overly sweet.
Orange zest: The oils from the orange zest add an extra kick of orange flavor to the cake.
Pure vanilla extract: The vanilla adds a subtle warm vanilla flavor to the cake that pairs well with the orange and cranberry flavors.
Buttermilk: Buttermilk adds moisture, tenderness, and flavor to the cake. It also reacts with the baking soda to help the cake rise.
Sour cream: Sour cream adds even more moisture and richness to the cake.
Cranberries: Fresh or frozen cranberries work well in this recipe, adding a sweet-tart burst of flavor that compliments the orange cake.
Powdered sugar: The powdered sugar adds sweetness and a smooth texture to the glaze.
How To Make This Recipe
prepare the ingredients
Before getting started on this orange cranberry cake with glaze, bring the cold ingredients to room temperature. Using room temperature ingredients is best for a smooth and even batter.
To quickly warm up cold eggs, you can place them in a warm water bath. If you need to soften butter in a pinch, check out THIS POST for our tips!
make the cake
Start by preheating the oven to 350°F and preparing a 10-inch nonstick bundt pan. Grease the pan thoroughly with shortening or butter, then sprinkle flour evenly to coat the entire pan. Make sure to cover it well to avoid sticking.
In a medium bowl, add the flour, baking powder, baking soda, and salt. Whisk until combined and set it aside.
In a large mixing bowl, beat the softened butter until smooth (about 3-4 minutes). Then, add the granulated sugar and continue mixing for 2-3 minutes until the consistency is light and fluffy.
Next, add the eggs one at a time to the butter mixture, beating well after each addition.
Add the orange juice, zest, vanilla extract, and sour cream to the butter mixture. Mix until the ingredients are fully incorporated.
Finally, gently mix in the flour mixture in 3 additions, alternating with the buttermilk. Be sure to start and end with the flour mixture. Mix just until all of the ingredients are fully combined.
In a small bowl, toss the cranberries in flour until they are thoroughly coated.
Then, gently fold them into the batter with a wooden spoon or rubber spatula.
Pour the cake batter into the prepared bundt pan and smooth the top with a rubber spatula. Bake for 50-55 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Let the cake cool in the pan for 15-20 minutes. Then, carefully transfer the cake from the pan to a wire cooling rack to finish cooling.
If you’re having trouble getting your cake to release from the bundt pan, keep reading for some helpful tips!
make the glaze
In a medium mixing bowl, combine the powdered sugar and orange juice. Whisk them together until a smooth glaze is formed with no lumps. Adjust the consistency by adding more powdered sugar or orange juice as needed to achieve your desired thickness.
Once the cake is completely cooled, pour the glaze evenly across the top, allowing it to drizzle down the sides of the cake. Slice the cake, serve, and enjoy!
Recipe Tips and Tricks
Use room temperature ingredients. This can make a huge difference in the texture and consistency of your cake. Room-temperature ingredients mix more easily and evenly, resulting in a smoother batter and a more uniform bake.
Measure the flour correctly. Accurately measuring the flour is key to the success of any cake recipe. Flour provides structure to cakes but too much can result in a dry and dense texture. To accurately measure flour, use a spoon to scoop the flour into a dry measuring cup and level off the excess with a straight edge.
Don’t overmix the batter. Be sure to mix the cake batter just until all of the ingredients are combined. Overmixing can cause your cake to be tough and dense.
Coat the cranberries in flour: Lightly coat the cranberries in all-purpose flour before adding them to the batter. This will ensure they’re evenly distributed throughout the batter and prevent them from sinking to the bottom of your cake.
Grease and flour the pan: Make sure to grease the bundt pan really well with butter or shortening and then lightly flour it. This will prevent the cake from sticking to the pan and make it easier to remove once it's baked.
Let the cake cool before glazing. You’ll want to let the cake cool completely before adding the glaze on top. Otherwise, the glaze will melt off the cake.
How to Release a Stuck Bundt Cake
No need to worry if your bundt cake gets stuck in the pan! Just follow these simple steps to release the cake:
Allow the cake to cool in the pan for about 15-20 minutes after removing it from the oven. This will help the cake set and reduce the risk of it falling apart when releasing it from the pan. Covering the cake with a dry dish towel during this initial cooling period to trap steam will help release the cake from the pan.
Gently run a thin, flexible spatula or a butter knife around the edges of the cake to loosen it from the sides of the pan. Be careful not to scratch the surface of the pan.
If your cake is still stuck, place your bundt pan on a clean countertop with the bottom of the cake facing down (the cake should be touching the counter). Run a dishtowel under hot water and wring it out slightly so it’s not soaking wet.
Then, carefully place the hot, damp cloth over the bundt pan, covering it completely. Allow it to rest until it cools down completely (about 5 minutes).
Pick up the bundt pan and gently shake the cake out of the pan onto the wire rack to finish cooling. The steam from the hot towel will help release the cake from the pan. Repeat this process if needed.
How To Store Leftovers
This orange cranberry cake can be stored well-covered at room temperature for up to 3 days. It can also be kept in an airtight container in the refrigerator for up to 5 days.
For longer storage, the unglazed bundt cake can be stored in the freezer for up to 2 months. Let the cake thaw to room temperature before glazing and serving.
Here are a few easy recipe variations that you can try to switch up the flavors in this orange cranberry bundt cake with sour cream:
- Swap out the citrus: You can directly swap the orange juice and zest in this recipe for lemon juice and lemon zest. This is an easy way to change up the cake flavor.
- Use cranberry alternatives: Try using blueberries, raspberries, or blackberries instead of cranberries.
- Try different toppings: We love topping this cake with an orange glaze drizzle, but there are many delicious alternatives to try! Other topping ideas include powdered sugar, sugar-coated cranberries, vanilla glaze, and cream cheese frosting.
- Add a hint of spice: Turn this cranberry orange bundt cake into a cozy fall bake by adding spices such as cinnamon, nutmeg, clove, and ginger to the batter.
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Orange Cranberry Cake With GlazeApril 21, 2023
FOR THE CAKE
- 2¾ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 2 cups granulated sugar
- 4 eggs room temperature
- ½ cup orange juice
- 2 tablespoon orange zest
- 2 teaspoon pure vanilla extract
- ¾ cup buttermilk room temperature
- ½ cup sour cream room temperature
- 1½ cups cranberries
- 1 tablespoon all-purpose flour (for coating cranberries)
FOR THE GLAZE
- 1½ cups powdered sugar
- ¼ cup orange juice
FOR THE CAKE
- Preheat the oven to 350°F. Thoroughly grease a 10-inch nonstick bundt pan with shortening or butter followed by a light coat of flour.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter until smooth (3-4 min.). Add granulated sugar and beat for 2-3 minutes until fluffy.
- Beat eggs into the butter mixture one at a time, beating well after each addition. Add orange juice, zest, vanilla, and sour cream. Mix until fully combined.
- Add the flour mixture in 3 additions, alternating with the buttermilk, begining and ending with the flour mixture. Mix just until ingredients are fully combined.
- In a small bowl, toss the cranberries in flour until evenly coated. Then, gently fold them into the batter with a rubber spatula.
- Pour the batter into the greased bundt pan and bake for 50-55 minutes, or until a toothpick comes out clean. Let the cake cool for 15-20 minutes in the pan. Then, carefully transfer the cake from the pan to a cooling rack to cool completely.
FOR THE GLAZE
- In a mixing bowl, whisk together the powdered sugar and orange juice until smooth.
- When the cake is completely cool, pour the glaze on top, serve, and enjoy!
- Use a nonstick bundt pan
- Thoroughly grease and flour the pan to prevent sticking
- Use room temperature ingredients for best results
- Coat the cranberries in flour to help prevent sinking
- Be careful not to overmix the batter