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Moist Cranberry Orange Bundt Cake with Zesty Orange Glaze

Cross-section of a moist cranberry orange cake, drizzled with white glaze and topped with whole cranberries.
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Bake this easy cranberry orange cake, perfect for holidays or brunch. It features a moist crumb, tart cranberries, bright orange zest, and a simple, zesty orange glaze for a festive citrus dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • Zest of 2 large oranges
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1/2 cup sour cream or plain Greek yogurt
  • 1 cup fresh or frozen cranberries, lightly floured
  • For the Glaze: 1 1/2 cups powdered sugar, 3 tablespoons fresh orange juice, 1 teaspoon orange zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, combine the granulated sugar and orange zest. Rub the zest into the sugar with your fingers until the sugar is fragrant and moist.
  4. Add the softened butter to the sugar mixture and beat with an electric mixer until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. In a small bowl, whisk together the milk and sour cream.
  7. Alternate adding the dry ingredients and the wet ingredients to the butter mixture, beginning and ending with the dry ingredients (add 1/3 dry, 1/2 wet, 1/3 dry, 1/2 wet, 1/3 dry). Mix only until just combined. Do not overmix.
  8. Gently fold in the lightly floured cranberries using a spatula.
  9. Pour the batter into the prepared Bundt pan and spread evenly.
  10. Bake for 45 to 55 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  12. Prepare the glaze: Whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more juice, a drop at a time, if the glaze is too thick.
  13. Drizzle the zesty orange glaze over the completely cooled cake before serving.

Notes

  • If you use frozen cranberries, do not thaw them; lightly toss them in a tablespoon of flour before adding them to the batter to prevent sinking.
  • For an extra festive touch, sprinkle coarse sugar over the glaze while it is still wet.
  • This cake keeps well covered at room temperature for up to three days.

Nutrition

Find it online: https://completelyyummy.com/cranberry-orange-cake-moist-zesty-glaze/