Orange-Cranberry Bundt Cake

Celebrate the holidays with this vibrant Orange-Cranberry Bundt Cake! Layers of fluffy, citrus-infused cake are studded with tart cranberries and topped with a sweet, drizzleable orange icing. Garnish with sugared cranberries for a stunning centerpiece dessert that’s as beautiful as it is delicious.

Recipe Information

Total Time:

Yield:

16 servings

Ingredients

Cake

3 cups plus 2 tablespoons all-purpose flour, divided

1 tablespoon baking powder

1 teaspoon salt

2 cups granulated sugar

5 large eggs, room temperature

1 cup sour cream

½ cup buttermilk

1 cup vegetable oil

3 tablespoon orange zest

½ cup fresh orange juice

1 teaspoon vanilla extract

1 teaspoon almond extract

3 cups fresh or frozen cranberries

Sugared Cranberries, for garnish

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Orange icing

2 cups powdered sugar

2 tablespoons salted butter, softened

3 to 4 tablespoons fresh orange juice

Directions

Preheat oven to 350°F. Spray a 9- or 10-inch nonstick Bundt pan with nonstick cooking spray or grease with shortening; dust with flour. Set pan aside.
For batter, in a medium bowl whisk together 3 cups flour, baking powder and salt; set aside.
Using an electric mixer, beat sugar, eggs, sour cream and buttermilk until combined. Add oil, orange zest and juice, vanilla and almond extract; beat until combined. Add half the flour mixture, beating on low speed just until combined. Beat in remaining flour mixture.
Toss 3 cups cranberries with 2 tablespoons flour. Spoon one-fourth of the batter into the prepared pan; spread evenly. Sprinkle one-third of the cranberry mixture evenly over batter. Repeat layers two more times, ending with batter.
Bake for 75 to 80 minutes or until a toothpick inserted near center comes out clean and the cake is golden. Cool cake in the pan on wire rack for 30 minutes. Loosen edges of cake from pan with a thin metal spatula or plastic knife. Place wire rack on top and invert the pan. Remove pan and cool cake completely.
For icing, beat together powdered sugar, butter and enough orange juice to make a drizzling consistency.
Drizzle icing over cake and garnish with Sugared Cranberries, if desired.