Description
A tender, moist Bundt cake studded with tart cranberries and bright orange zest, topped with a simple vanilla glaze. Perfect for holidays or any occasion, this easy recipe comes together in one bowl and uses simple ingredients.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs, at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup full-fat sour cream
- 2 tablespoons fresh orange zest (from about 2 large oranges)
- 1/4 cup fresh orange juice
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1 tablespoon all-purpose flour (for coating cranberries)
- For the Vanilla Glaze:
- 2 cups powdered sugar, sifted if lumpy
- 1 1/2 teaspoons vanilla extract
- 3–4 tablespoons milk
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10- to 12-cup Bundt pan thoroughly with butter and dust with flour, or use a baking spray with flour.
- In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down sides halfway through.
- Add eggs one at a time, beating well after each addition. Add vanilla extract with the last egg.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low speed, add about one-third of the flour mixture, then half of the sour cream, then another third of flour, the remaining sour cream, and finally the last of the flour. Mix just until combined.
- Fold in orange zest and orange juice gently with a rubber spatula.
- Toss cranberries with 1 tablespoon flour in a small bowl, then gently fold them into the batter.
- Pour batter into prepared pan and spread evenly. Tap pan gently on counter to release air bubbles.
- Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
- Cool cake in pan on a wire rack for 15 minutes. Invert onto rack and cool completely, at least 1 hour.
- For the glaze: Whisk together powdered sugar, vanilla extract, and 3 tablespoons milk in a small bowl. Add more milk, 1 teaspoon at a time, until thick but pourable.
- Once cake is completely cool, place on serving plate and drizzle glaze evenly over top. Let set for about 15 minutes before slicing.
Notes
Room temperature ingredients are key for best texture. Don’t overmix the batter. Coat cranberries in flour to prevent sinking. Let cake cool exactly 15 minutes in pan before inverting. Cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 42
- Sodium: 220
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 62
- Fiber: 2
- Protein: 5
Keywords: cranberry orange bundt cake, easy bundt cake, holiday cake, vanilla glaze, sour cream cake