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This festive juicy cranberry orange bundt cake is packed with vibrant tart cranberries and sweet citrus for this perfect holiday treat!
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Holiday Cranberry Citrus Bundt Cake
My grandmother has always made bundt cake for Christmas. It is one of my family’s favorites, she always makes it with orange zest and juice, but I decided to add some cranberries to make it even more festive.
This cranberry orange bundt cake is packed with orange citrus and tart cranberries. When this cake is baking in the oven it makes you whole house smell like Christmas. I use buttermilk and baking powder and soda so that I can get a really nice light texture in this bundt cake. The yogurt adds some moisture so that you don’t ever get a dry bite of cake. While you can always just make the cake itself, I love to top it with the orange glazes and candied cranberries. If you don’t want to put the leftover cranberries in the center of the cake you can always use them as a garnish for drinks or other holiday dishes.
How to Make Cranberry Orange Bundt Cake
First you will need to assemble the following ingredients:
- Eggs (3) – eggs add protein and a good structure and taste to this bundt cake.
- Granulated Sugar (2 cups) – sugar is essential for any cake but especially here to balance out the tartness of the cranberries.
- Unsalted Butter (12 tbsp) – unsalted butter adds some richness and fat to the batter.
- Coconut Oil (1/3 cup) – coconut oil is my favorite oil to use since it has a light flavor, but you can also use or canola or vegetable oil to add flavor to this mixture.
- Vanilla extract (2 tsp) – vanilla extract has a lovely aromatic fragrant sweet flavor that balances out the cake batter.
- Buttermilk (1/2 cup) – if you dont have buttermilk on hand you can make some by adding a teaspoon of white vinegar to some milk and let it sit about 5 minutes.
- Greek Yogurt (1/2 cup) – Greek yogurt adds moisture to the batter and gives it a nice light moist texture.
- All-purpose Flour (3 cups) – all purpose flour has the perfect protein content to get a good light texture for this bundt cake.
- Baking Powder (1 tsp) and Baking Soda (1/2 tsp) – these two raising agents will interact with the buttermilk to make a light texture for the cake.
- Salt (1/2 tsp) – you need salt to draw the flavor out of all the other ingredients. Use a fine grain sea salt.
- Cranberries (2 cups) – you can use fresh or frozen cranberries that are rinsed, dried. You will want to toss these with 1/2 tablespoon flour this will help the cranberries not sink to the bottom of the cake.
- Orange Zest – orange zest will accentuate the citrus aromatic orange flavor.
- For the Sugared Cranberries – you will need more fresh cranberries, sugar, and water to be able to make those super simple shiny cranberries to garnish this cake.
- Orange Glaze – for the glaze you will need powdered sugar, orange juice, and some orange zest. This will give you that fresh orange shiny glaze.
Once you have assemble the ingredients, use this method
Prep. Butter and flour a bundt pan and preheat the oven.
Make wet batter. In a large mixing bowl beat the eggs and sugar for three minutes on high speed until it if fluffy and pale in color. You need to add some air to the eggs. Add the butter, oil, and vanilla blending it all together really thoroughly. Add the buttermilk and yogurt, blend well.
Mix the dry ingredients. In another bowl sift together the flour, baking powder, baking soda, and salt combine well. Add the dry ingredients to the wet ingredients slowly and combine well.
Finish Batter and Bake. Toss the cranberries in the flour, this will prevent them from all sinking to the bottom of the mixture. Fold the cranberries into the mixture along with the orange zest. Pour the batter into the bundt pan, bake for about an hour or until a toothpick comes out clean. Let it cool for 15 minutes then turn it out of the bundt pan onto a wire rack. Let it cool completely.
Make the sugar cranberries. In a saucepan combine the water and sugar for the cranberries. Let it simmer on low heat about minutes. Pour over the cranberries and fully coat. Set the cranberries out on parchment paper and let dry for 1 hour. Roll them in the sugar in batches to finish.
Make glaze. In a small bowl combine the confectioners’ sugar, orange juice, and a bit of orange zest. Stir it together until smooth, it should be a pourable consistency. Add more orange juice if you need to thin it.
Assemble. Pour the glaze over the cooled bundt cake and top with the sugared cranberries, pour more cranberries in the center.
Tips and Tricks for Perfect Cranberry Orange Bundt Cake
Prep your pan well. Make sure you grease your pan very well. I like to use my hand to do this so I get in all the nooks and crannies of the pan. Sprinkle it with lots of flour then pat the pan upside down to drop out any extra flour.
Sift well. Sifting the dry ingredients is the ideal way to remove lumps and ensure things are evenly distributed, don’t skip that step.
Room Temperature Ingredients. Its best to allow the eggs, butter, and dairy to come to room temperature this will ensure that everything can be creamed together well without curdling.
Add the eggs slow. Its best to add the eggs gradually and cream them one at a time. This helps to promote a creamy smooth texture.
Don’t overmix. overmixing the bundt cake can result in a tough cake so make sure you blend it until just combined.
Tap before baking. After you pour the batter into the pan tap it gently on the counter to release the air bubbles so that you don’t end up with big holes in your cake.
FAQs
Store this bundt cake in an airtight container at room temperature. If it gets a little stale, you can revive it a bit by lightly toasting the individual slices.
Yes, you can use dry cranberries, I recommend you try to revive them before baking by adding them to a bowl of hot water and letting them soak about 5 minutes before draining.
Yes! You can but make sure you thaw them first and drain any excess mixture. Extra moisture can affect the texture of the cake.
Yes, simply wrap it tightly in plastic wrap and then in aluminum foil and place it in the freezer. It will keep for 3-4 months when properly frozen.
You can make this gluten free by using a high-quality gluten free flour. I prefer using King Arthur’s Measure for Measure Gluten Free Flour.
What to Serve With Cranberry Orange Bundt Cake
Whipped Cream: A dollop of freshly whipped cream is a classic choice to serve with cranberry orange cake. Its light and airy texture complements the cake’s moist crumb, and the slightly sweetened cream adds a delightful contrast to the tartness of the cranberries and the zesty orange flavor.
Vanilla Ice Cream: Vanilla ice cream is a timeless companion to many desserts, and it works beautifully with cranberry orange cake. The creamy, cold ice cream provides a cooling contrast to the warm cake and adds a touch of indulgence.
Custard or Crème Anglaise: A rich and silky custard sauce, such as crème anglaise, can elevate your dessert experience. Drizzle it over a slice of cranberry orange cake for an extra layer of flavor and decadence.
Fresh Berries: Serve the cake with a medley of fresh berries, such as raspberries, blueberries, or strawberries. The vibrant colors and natural sweetness of the berries complement the tartness of the cranberries in the cake.
Caramel Sauce: A drizzle of warm caramel sauce can add a delightful caramelized sweetness to your cranberry orange cake, creating a contrast of flavors and textures.
Citrus Glaze: Enhance the citrusy notes in the cake by drizzling it with a simple citrus glaze made with powdered sugar and orange or lemon juice. It adds a bright, zesty touch to each bite.
Tea or Coffee: A hot cup of tea or coffee, whether it’s herbal, black, or flavored, is an excellent beverage choice to serve alongside cranberry orange cake. The warm and aromatic qualities of tea or coffee complement the cake’s comforting flavors.
Fruit Compote: Create a complementary fruit compote using cranberries, oranges, and a touch of sugar. Spoon it over the cake for an extra layer of fruity goodness.
Crème Fraîche: Crème fraîche is a slightly tangy and creamy dairy product that pairs well with fruity desserts. Its richness balances the tartness of the cranberries and citrus in the cake.
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Cranberry Orange Bundt Cake Recipe
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Cranberry Orange Bundt Cake
Equipment
- BelleGuppy Lemon Zester & Cheese Grater, Professional Zesting tool for Parmesan, Citrus, Ginger, Nutmeg, Garlic, Chocolate, Fruits, Razor-Sharp Stainless Steel Blade Protective cover, Dishwasher Save
- DI ORO Silicone Spatula Set – Rubber Kitchen Spatulas for Baking, Cooking, & Mixing – 600°F Heat-Resistant & BPA Free Silicone Scraper Spatulas for Nonstick Cookware – Dishwasher Safe (4pc, Black)
Ingredients
Cranberry Orange Cake
- 3 large Eggs room temperature
- 2 cups granulated Sugar
- 12 tablespoons unsalted Butter melted
- ⅓ cup Coconut Oil or canola or vegetable oil
- 2 teaspoons Vanilla extract
- ½ cup Buttermilk room temperature
- ½ cup Greek Yogurt room temperature
- 3 cups all-purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 2 cups fresh or frozen Cranberries (rinsed, dried and tossed with 1/2 tablespoon flour)
- 1 tablespoon Orange Zest plus more for glaze
Sugared Cranberries
- ½ cup water
- 1 ½ cups granulated Sugar divided
- 2 cups fresh Cranberries rinsed and dried
Orange Glaze
- 1 ½ cup Confectioner’s Sugar
- 3 tablespoons Orange Juice
- 1 teaspoon Orange Zest
Instructions
- Preheat oven to 350 ?F with a rack in the center of the oven. Generously butter and flour a Bundt pan, tapping out excess flour.
- In a large mixing bowl, beat together Eggs and Sugar for 3 minutes on high speed, until fluffy and pale in color.
- Add Butter, then Coconut Oil, and finally Vanilla, blending between each ingredient.
- Add in Buttermilk and Greek Yogurt until well blended.
- In a separate bowl, sift together Flour, Baking Powder, Baking Soda, and Salt. Slowly add the dry ingredients into the wet ingredients and mix on low speed until blended.
- Toss Cranberries with 1/2 tablespoon Flour, and fold them into the batter with 1
tablespoon Orange Zest. - Pour batter into prepared Bundt pan. Bake for 55-60 minutes, or until a toothpick comes out mostly clean, with some moist crumbs. Cool 15 minutes in pan, then invert onto a wire rack, remove Bundt pan, and cool completely.
- Next make the sugared cranberries. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil, then let simmer on low heat for 5 minutes.
- Pour the sugar water into a bowl with the Cranberries, toss to fully coat. Remove Cranberries with a slotted spoon and transfer to parchment-lined baking sheet or metal rack, to let cranberries dry for 1 hour.
- Roll Cranberries in the remaining 1 cup of Sugar to coat. Do it in small batches.
- Finally, make the orange glaze. In a small bowl, combine Confectioner’s Sugar, freshly squeezed Orange Juice, and a bit of Orange Zest.
- Stir together until smooth. You should have a thick, pourable consistency. Add more Orange Juice to thin the glaze, or more Sugar to thicken it.
- Top the cooled bundt cake with the orange glaze and sugared cranberries, pour remaining berries into the middle if desired. Slice and Enjoy!
