Cranberry Orange Bundt Cake – Sally’s Baking Habit

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 formidable cake that’s a welcome addition to any vacation occasion or brunch.

I initially revealed this recipe in 2017 and have since added new photographs and extra success suggestions.

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

At the moment 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 properly liked:

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

One other reader, Sherrille, commented: “I used to be somewhat apprehensive about this cake, as most comparable recipes I’ve tried had been dry. OMG, this one is moist and completely scrumptious! I made mini-Bundt desserts for items and am on my second batch now. All reward recipients raved in regards to 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 dwelling to among the most scrumptious and irresistible taste combos. However there’s one duo that’s utterly underrated: cranberry and orange.

I like this taste duo yr spherical, however particularly in the course of the holidays (hiya, cranberry sauce) after we might all use somewhat pop of candy/tart taste in between chocolatey, spiced, and wealthy desserts. Don’t get me fallacious, this cranberry orange Bundt cake is certainly decadent—and I like the flavour profile this cake provides to a vacation unfold. Just a few 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 start line for as we speak’s recipe. It’s actually among the finest desserts I’ve ever made, even in case you skip the chai cinnamon swirl inside. It’s tremendous buttery, moist, and dense with out being too heavy.

With a high quality base recipe like that, the choices are infinite. (Attempt my rum cake subsequent!) I knew that’s the place I wished to start out when crafting a vacation impressed cake.

Components in Cranberry Orange Bundt Cake

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

Some substances 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 substances.
• 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 not 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 suggest 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 a variety of quantity, however bear in mind, this can be a massive cake!
• Cranberries: Use recent, frozen, or dried cranberries—I examined the cake with each recent and frozen. If utilizing frozen, don’t thaw. If utilizing recent cranberries, you possibly can reduce some in half or give them a tough chop earlier than including to the batter; this simply offers somewhat extra texture selection, and ensures cranberry taste in each chunk.

Curdled Components: The moist substances will look considerably curdled earlier than you add the dry substances—that is as a result of ranging temperatures of the substances. It’s regular. The butter could also be hotter than the eggs, the bitter cream could also be colder than the butter, and so forth. It would all come collectively when the dry substances 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 load of the cake batter rises and falls because it bakes, transferring the cinnamon swirl together with it.

Success Tip: While you sprinkle the cinnamon-sugar filling over the underside layer of cake batter, attempt to hold it away from the sides of the pan as greatest you possibly can. If a variety of the cinnamon-sugar layer touches the perimeters or middle of the Bundt pan, the cake is extra prone to persist with the pan while you attempt to invert it.

Simple Orange Icing

I like making icings and glazes with recent citrus juices, just like the topping on these lemon shortbread cookies. A bit of tang with somewhat candy is all the time a good suggestion! You’ll discover that the icing is a bit skinny, however it’ll “set” on high of the cake. For an alternate, strive 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 degree 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 opinions

• Creator: Sally
• Prep Time: quarter-hour
• Cook dinner Time: 65 minutes
• Whole Time: 5 hours, half-hour
• Yield: serves 12
• Class: Cake
• Methodology: 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 formidable 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 pace till mixed. Scrape down the perimeters and backside of the bowl as wanted. The combination will look curdled; that’s okay—it’ll come collectively while you add the dry substances.
3. Pour the dry substances into the moist substances, add the milk and recent orange juice, and beat on medium pace 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 substances evenly on high, doing all of your greatest to keep away from sprinkling close to the sides. Maintain the cinnamon sugar within the middle, so it doesn’t bake/get caught onto the pan, which makes inverting the cake troublesome. 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 evenly moist crumbs. This can be a giant, heavy cake so don’t be alarmed if it takes somewhat longer in your oven.
7. As soon as carried out, 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. Enable to chill utterly.
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 whole 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 might be frozen as much as 3 months. Enable to thaw in a single day within the fridge and produce 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 need to use 1/2 cup plain Greek yogurt as a substitute of bitter cream. Simply as moist and scrumptious!
4. Orange Juice: Use recent 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 recent juice than with store-bought OJ.
5. Cranberries: 1 and three/4 cups of recent, frozen, or dried cranberries work.
6. Elective Garnish: I added some sugared cranberries for garnish.