Cranberry Orange Bundt Cake

A cranberry orange bundt cake on a white plate.

Print Recipe

5 from 2 votes

This citus tangy cranberry orange bundt cake is a family favorite in the summer and around the holidays!

Prep Time25

Cook Time1

Cool Time1

Total Time2 25

Course: cakes

Cuisine: American

Keyword: christmas dessert, circle cake, citrus, citrus cake, holiday bundt cake, summer cake, thanksgiving desserts

Servings: slices

Calories: 598kcal

Author: Courtney O'Dell

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
Cuisinart 1.5 Quart Saucepan w/Cover, Chef's Classic Stainless Steel Cookware Collection, 719-16
USA Pan Bakeware Nonstick Fluted Tube Cake Pan, Aluminized Steel 10-Inch
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!

Nutrition