Each slice of this tremendous moist, extremely flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a easy orange glaze for a powerful cake that’s a welcome addition to any vacation occasion or brunch.

I initially printed this recipe in 2017 and have since added new photographs and extra success ideas.

Step apart Christmas cookies as a result of this Bundt cake is a must-make this—and each!—vacation season.

At this time we’re combining tart cranberries, a thick cinnamon swirl, and candy orange glaze to create a dessert that’s good for a celebration! It’s additionally very nicely cherished:

One reader, Emma, commented: “This cake is superb… I make a cake each week to take to tennis and this was voted my finest cake ever and I’ve been taking a cake since 2008! ★★★★★”

One other reader, Sherrille, commented: “I used to be just a little apprehensive about this cake, as most related recipes I’ve tried had been dry. OMG, this one is moist and completely scrumptious! I made mini-Bundt truffles for items and am on my second batch now. All present recipients raved concerning the taste and moistness! ★★★★★”

And one other reader, Andi, commented: “I made this a number of weeks in the past. Completely superb. I plan to make it for breakfast Christmas morning. I imply, why not? Yum! ★★★★★”

Cranberry & Orange Taste Pairing

Peppermint and mocha. Pumpkin and spice. Ginger and molasses. Mint and chocolate. There’s little question this time of yr is house to among the most scrumptious and irresistible taste combos. However there’s one duo that’s fully underrated: cranberry and orange.

I like this taste duo yr spherical, however particularly through the holidays (hi there, cranberry sauce) after we might all use just a little pop of candy/tart taste in between chocolatey, spiced, and wealthy desserts. Don’t get me incorrect, this cranberry orange Bundt cake is certainly decadent—and I like the flavour profile this cake provides to a vacation unfold. A couple of different orange-cranberry recipes I like? Orange cranberry bread, cranberry orange icebox cookies, and cranberry orange muffins.

Behind the Recipe

Chai Bundt cake is the place to begin for at present’s recipe. It’s actually among the finest truffles I’ve ever made, even should you skip the chai cinnamon swirl inside. It’s tremendous buttery, moist, and dense with out being too heavy.

With a top quality base recipe like that, the choices are countless. (Strive my rum cake subsequent!) I knew that’s the place I wished to begin when crafting a vacation impressed cake.

Elements in Cranberry Orange Bundt Cake

As a result of they’re so massive, Bundt truffles tend to dry out. Not this one! We’re utilizing plenty of energy elements to make sure the easiest taste, moisture, and texture. Right here’s what you want:

Some elements notes earlier than you start:

• Flour: We use sturdy all-purpose flour as the bottom as a result of it’s robust sufficient to carry as much as the cranberries and all of the liquid elements.
• Butter: Be sure to use room-temperature butter that’s nonetheless cool to the contact. If it’s too heat, the butter and sugar can’t correctly cream.
• Sugars: Use brown sugar as the first sweetener, with only a contact of granulated sugar.
• Oranges: Can’t have a cranberry orange cake with out the flavour from actual oranges. We use each orange zest and juice for added taste and moisture. I don’t advocate store-bought OJ, as a result of it’s too thick and I discovered it made the cake too moist.
• Eggs, Bitter Cream, + Milk: 5 eggs, bitter cream, and milk add moisture. It’s plenty of quantity, however bear in mind, this can be a large cake!
• Cranberries: Use contemporary, frozen, or dried cranberries—I examined the cake with each contemporary and frozen. If utilizing frozen, don’t thaw. If utilizing contemporary cranberries, you’ll be able to reduce some in half or give them a tough chop earlier than including to the batter; this simply offers just a little extra texture selection, and ensures cranberry taste in each chunk.

Curdled Elements: The moist elements will look considerably curdled earlier than you add the dry elements—that is because of the ranging temperatures of the elements. It’s regular. The butter could also be hotter than the eggs, the bitter cream could also be colder than the butter, and so on. It would all come collectively when the dry elements are added.

Cinnamon Swirl Filling

Layer the cinnamon swirl between the cake batter—half of the cake batter on the underside, half of the cake batter on the highest. There’s no want to really swirl it, the oven will deal with that. The burden of the cake batter rises and falls because it bakes, shifting the cinnamon swirl together with it.

Success Tip: Once you sprinkle the cinnamon-sugar filling over the underside layer of cake batter, attempt to preserve it away from the sides of the pan as finest you’ll be able to. If plenty of the cinnamon-sugar layer touches the perimeters or heart of the Bundt pan, the cake is extra prone to keep on with the pan while you attempt to invert it.

Simple Orange Icing

I like making icings and glazes with contemporary citrus juices, just like the topping on these lemon shortbread cookies. A bit of tang with just a little candy is all the time a good suggestion! You’ll discover that the icing is a bit skinny, however it can “set” on prime of the cake. For another, attempt the brown butter icing used on my peach Bundt cake or the cream cheese frosting used on my hummingbird Bundt cake.

To actually take this cake presentation to the subsequent stage of festive, serve it with the sparkly sugared cranberries that I additionally use to garnish pumpkin pie.

Cranberry Orange Bundt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 29 critiques

• Writer: Sally
• Prep Time: quarter-hour
• Cook dinner Time: 65 minutes
• Complete Time: 5 hours, half-hour
• Yield: serves 12
• Class: Cake
• Technique: Baking
• Delicacies: American

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Description

Each slice of this tremendous moist, extremely flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a easy orange glaze for a powerful cake that’s a welcome addition to any vacation occasion or brunch.

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Cake

Filling

Orange Glaze

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Directions

1. Preheat the oven to 350°F (177°C) and grease a 10-inch Bundt pan.
2. Make the cake: In a big bowl, whisk the flour, baking powder, and salt collectively. Put aside. Utilizing a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter, brown sugar, granulated sugar, and orange zest collectively till creamed, about 3 minutes. Add the eggs, bitter cream, and vanilla and beat on medium velocity till mixed. Scrape down the perimeters and backside of the bowl as wanted. The combination will look curdled; that’s okay—it can come collectively while you add the dry elements.
3. Pour the dry elements into the moist elements, add the milk and contemporary orange juice, and beat on medium velocity all of it till the batter is totally mixed. Beat or stir in cranberries. Batter is thick, but silky.
4. Make the filling: In a small bowl, combine the two/3 cup (135g) brown sugar and cinnamon collectively.
5. Pour half of the cake batter evenly into the ready Bundt pan. Sprinkle the swirl elements evenly on prime, doing all of your finest to keep away from sprinkling close to the sides. Preserve the cinnamon sugar within the heart, so it doesn’t bake/get caught onto the pan, which makes inverting the cake tough. Cowl evenly with remaining cake batter.
6. Bake for 55-70 minutes or till a toothpick inserted into the cake comes out clear with only a couple frivolously moist crumbs. This can be a massive, heavy cake so don’t be alarmed if it takes just a little longer in your oven.
7. As soon as completed, take away from the oven and permit to chill for simply 1 hour contained in the pan. Then, invert the marginally cooled Bundt cake onto a wire rack or serving dish. Permit to chill fully.
8. Make the icing: Whisk confectioners’ sugar and three Tablespoons of orange juice collectively. Add 1 additional Tablespoon of juice to skinny out as wanted. (Alternatively, add an additional Tablespoon or 2 of confectioners’ sugar to thicken, if desired.) Drizzle icing over cake earlier than slicing and serving.
9. Cowl leftover cake tightly and retailer at room temperature for as much as 2 days or within the fridge for as much as 1 week.

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Notes

1. Make Forward Directions: You may make the complete cake forward of time (earlier than topping with icing). Cowl cooled cake and refrigerate for as much as 2 days. Carry to room temperature earlier than icing and serving. Baked cake could be frozen as much as 3 months. Permit to thaw in a single day within the fridge and convey to room temperature (if desired) earlier than icing and serving.
2. Particular Instruments (affiliate hyperlinks): 10-inch Bundt Pan | Glass Mixing Bowls | Whisk | Electrical Mixer (Handheld or Stand) | Citrus Juicer | Citrus Zester | Silicone Spatula | Cooling Rack
3. Bitter Cream: You should use 1/2 cup plain Greek yogurt as an alternative of bitter cream. Simply as moist and scrumptious!
4. Orange Juice: Use contemporary orange juice. You’ll want an orange for the zest anyway, so deplete that juice within the cake and icing. The cake tastes MUCH higher with contemporary juice than with store-bought OJ.
5. Cranberries: 1 and three/4 cups of contemporary, frozen, or dried cranberries work.
6. Elective Garnish: I added some sugared cranberries for garnish.