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 powerful cake that’s a welcome addition to any vacation get together or brunch.

I initially printed this recipe in 2017 and have since added new pictures and extra success suggestions.

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

Immediately 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 effectively beloved:

One reader, Emma, commented: “This cake is wonderful… 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 slightly 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 presents 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 couple of weeks in the past. Completely wonderful. 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 12 months is house to a few of the most scrumptious and irresistible taste combos. However there’s one duo that’s fully underrated: cranberry and orange.

I like this taste duo 12 months spherical, however particularly through the holidays (hey, cranberry sauce) after we might all use slightly pop of candy/tart taste in between chocolatey, spiced, and wealthy desserts. Don’t get me unsuitable, 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 at present’s recipe. It’s actually among the finest truffles I’ve ever made, even if you happen to 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 needed to start out when crafting a vacation impressed cake.

Components in Cranberry Orange Bundt Cake

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

Some components notes earlier than you start:

• Flour: We use sturdy all-purpose flour as the bottom as a result of it’s sturdy sufficient to carry as much as the cranberries and all of the liquid components.
• 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 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 large 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’ll be able to reduce some in half or give them a tough chop earlier than including to the batter; this simply offers slightly extra texture selection, and ensures cranberry taste in each chunk.

Curdled Components: The moist components will look considerably curdled earlier than you add the dry components—that is because of the ranging temperatures of the components. It’s regular. The butter could also be hotter than the eggs, the bitter cream could also be colder than the butter, and many others. It would all come collectively when the dry components 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 truly swirl it, the oven will care for that. The burden of the cake batter rises and falls because it bakes, shifting the cinnamon swirl together with it.

Success Tip: If you sprinkle the cinnamon-sugar filling over the underside layer of cake batter, attempt to hold it away from the perimeters of the pan as finest you’ll be able to. If a variety of the cinnamon-sugar layer touches the perimeters or heart of the Bundt pan, the cake is extra more likely to persist with the pan whenever 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 little bit tang with slightly candy is at all times a good suggestion! You’ll discover that the icing is a bit skinny, however it would “set” on high 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 essentially 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
• 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 get together 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 would come collectively whenever you add the dry components.
3. Pour the dry components into the moist components, 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 components evenly on high, doing all your finest to keep away from sprinkling close to the perimeters. Hold the cinnamon sugar within the heart, 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 frivolously moist crumbs. This can be a giant, heavy cake so don’t be alarmed if it takes slightly 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 further 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 can also 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 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 should use 1/2 cup plain Greek yogurt as an alternative 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 expend 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. Optionally available Garnish: I added some sugared cranberries for garnish.