Cranberry Orange Bundt Cake offers a delightful blend of tart and sweet flavors that makes it a special treat for any occasion. The moist cake, bursting with the vibrant taste of fresh cranberries and a refreshing hint of orange, is not only visually stunning but also incredibly satisfying. Whether you’re hosting a holiday gathering or simply want a lovely dessert to enjoy at home, this cake checks all the boxes. Let’s dive into what makes this cake so beloved.
Why We Love This Cranberry Orange Bundt Cake
This Cranberry Orange Bundt Cake shines in both flavor and presentation. The bright, tangy cranberries offer a beautiful contrast to the sweet, tender cake, creating a delightful balance of flavors. The addition of freshly squeezed orange juice and zesty orange peel gives the cake a lovely, fragrant aroma and a burst of citrus brightness that complements the cranberries perfectly. Each slice reveals a gorgeous swirl of red and orange, making it a showstopper for your dessert table. Plus, the Bundt shape adds elegance without any extra effort. You can prepare this cake ahead of time, making it an ideal choice for busy moments or special events.
Ingredients for Cranberry Orange Bundt Cake
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon freshly grated orange zest
- 1 cup fresh orange juice
- 2 cups fresh or frozen cranberries (if using frozen, do not thaw)
- 1 teaspoon vanilla extract
Directions
Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk until well blended and set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes of mixing.
Add the eggs one at a time, ensuring that each is fully incorporated into the mixture before adding the next. Mix in the orange zest and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Begin and end with the flour mixture, mixing just until everything is combined. Be careful not to over-mix.
Gently fold in the cranberries until well distributed throughout the batter.
Pour the batter into your prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Optionally, you can dust the cooled cake with powdered sugar or drizzle a light glaze made from powdered sugar and orange juice for an extra touch.
How to Serve Cranberry Orange Bundt Cake
When it comes time to serve your Cranberry Orange Bundt Cake, you have plenty of delicious options. For a casual gathering, simply slice the cake and place it on a decorative platter. You can accompany it with whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. The brightness of the orange flavors pairs wonderfully with a dollop of citrus-infused cream, enhancing the overall taste. If you’re aiming for a more elegant presentation, consider dusting the cake with powdered sugar or glazing it lightly with an orange juice icing. This extra touch adds visual appeal and a contrasting sweetness that balances the tartness of the cranberries. For a cozy brunch, serve the cake alongside freshly brewed coffee or tea. The flavors of the cake complement warm beverages perfectly, making each bite a comforting experience.
Expert Tips for Cranberry Orange Bundt Cake
To ensure your Cranberry Orange Bundt Cake turns out perfectly, keep these expert tips in mind. First, using fresh cranberries yields the best results, as they are naturally tart and contribute to the cake’s texture and flavor. If you choose to use frozen cranberries, add them directly to the batter without thawing to prevent excess moisture. Next, make sure your ingredients are at room temperature prior to mixing. This helps the cake batter blend more smoothly, resulting in a fluffier cake. When greasing your Bundt pan, don’t skimp on the butter or flour; this step is crucial to ensure your cake releases easily after baking. Additionally, let your cake cool in the pan for just the right amount of time; if you remove it too soon, it may break. Lastly, experiment with the glaze! A touch of citrus zest in your icing can elevate the flavor profile, making every slice even more delightful.
How to Store Cranberry Orange Bundt Cake
Storing your Cranberry Orange Bundt Cake properly ensures that it remains fresh and moist for days. Once the cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil. This keeps air out and moisture in, preventing the cake from drying out. If you plan to enjoy the cake over an extended period, you can also store it in an airtight container at room temperature for up to three days. For longer storage, consider freezing the cake. To freeze, wrap it in plastic wrap and then in heavy-duty aluminum foil to avoid freezer burn. Your cake can last in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight or at room temperature for a few hours before serving.
Variations of Cranberry Orange Bundt Cake
There are numerous ways to put your spin on Cranberry Orange Bundt Cake, allowing you to tailor it to your preferences or special occasions. For a nutty twist, consider adding chopped walnuts or pecans to the batter for added crunch and flavor. If you want to infuse more citrus notes, try incorporating lemon zest along with or instead of the orange zest. This can create a bright and flavorful layer that complements the cranberries beautifully. For a holiday-inspired version, you can add warming spices like cinnamon and nutmeg to the batter for a cozy, festive vibe. If you’re looking for a healthier alternative, consider substituting part of the all-purpose flour with whole wheat flour and using less sugar. Another option is to use unsweetened applesauce in place of some of the butter to reduce fat while maintaining moisture in the cake. Each variation brings its unique charm, making your Cranberry Orange Bundt Cake suitable for any event or personal taste.
FAQ about Cranberry Orange Bundt Cake
Many people love to ask questions about perfectly crafting the ideal Cranberry Orange Bundt Cake. One common query is whether you can use dried cranberries instead of fresh or frozen. While dried cranberries will add sweetness, they won’t give the same texture or tartness as fresh ones, so it’s best to stick with fresh for a vibrant flavor. Another frequently asked question revolves around incorporating other fruits. Besides cranberries, you can add blueberries or apples for different flavor profiles. Always keep the balance of moisture in mind, as additional fruits may alter the texture of the cake. You might also wonder about the best way to prevent the cranberries from sinking to the bottom. Tossing them in a bit of flour before folding them into the batter helps suspend them throughout the cake, ensuring a delightful distribution. Overall, the key to achieving a delightful Cranberry Orange Bundt Cake lies in the quality of your ingredients and how you handle your batter. Happy baking!
Cranberry Orange Bundt Cake
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 4 large eggs
- 1 tablespoon freshly grated orange zest
- 1 cup fresh orange juice
- 1 teaspoon vanilla extract
Add-Ins
- 2 cups fresh or frozen cranberries If using frozen, do not thaw.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk until well blended and set aside.
Batter Mix
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, ensuring that each is fully incorporated before adding the next. Mix in orange zest and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, beginning and ending with the flour mixture.
- Gently fold in the cranberries until well distributed.
Baking
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.
Serving
- Optionally dust the cooled cake with powdered sugar or drizzle with a light glaze made from powdered sugar and orange juice.
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