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Cranberry Orange Bundt Cake

One-Bowl Cranberry Orange Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • 1 tablespoon all-purpose flour (for coating cranberries)
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh orange juice
  • Pinch of fine sea salt

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan. Beat butter and sugar until fluffy, about 3 minutes. Mix in eggs, orange zest, vanilla, sour cream, and orange juice.
  2. Fold in flour, baking powder, baking soda, and salt until just combined. Toss cranberries with 1 tablespoon flour, then fold them into the batter.
  3. Scrape batter into the pan and bake 45 to 55 minutes, until a toothpick comes out with a few moist crumbs. Cool in the pan on a rack for 15 minutes, then invert onto the rack to cool completely.
  4. Whisk powdered sugar with 2 tablespoons orange juice and salt until smooth. Add more juice as needed to make a thick but pourable glaze.
  5. Drizzle glaze over the cooled cake. Slice and serve.

Notes

The cake must cool completely before glazing to prevent the glaze from melting off. If you are short on time, pop the cake in the fridge for 30 minutes to speed up cooling.