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Cranberry Bundt Cake
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Cranberry Bundt Cake

If you love citrus desserts, festive holiday cakes, or anything with bright berry flavor, this Cranberry Bundt Cake is a recipe you will return to all season long. It is visually beautiful, simple to prepare, and bursting with sweet and tangy flavor that tastes like pure winter comfort. Make it for your next gathering and watch it disappear slice by slice.
Course Dessert
Cuisine American
Keyword Cranberry Bundt Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12

Ingredients

For the Cranberry Orange Cake:

  • 1/3 cup light olive oil or canola oil
  • 1 cups buttermilk room temperature
  • 3 cups all-purpose flour
  • 3 large eggs room temperature
  • 2 cups granulated sugar
  • 12 tablespoon unsalted butter melted (not hot)
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest plus more for glaze
  • 2 cups fresh cranberries rinsed, dried and tossed with 1/2 tablespoon flour

For the Orange Glaze and Topping:

  • 1 1/2 cup powdered sugar
  • 3 tablespoon freshly squeezed orange juice or to reach desired consistency
  • 1 teaspoon orange zest
  • 1 cup sugared cranberries optional garnish

Instructions

  • Start by heating your oven to 350˚F and position the rack in the center.
  • Carefully butter and flour a bundt pan, tapping out any extra flour so the cake releases easily.
  • In a large bowl, whisk the eggs and sugar together on high speed for about 3 minutes, until the mixture turns pale and light.
  • Slowly pour in the olive oil, followed by melted butter, blending well after each addition. Stir in the vanilla extract, then gently fold in the buttermilk until everything is smooth and silky.
  • In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add these dry ingredients to the wet mixture on low speed, just until there are no streaks of flour.
  • Toss the cranberries with half a tablespoon of flour to keep them from sinking, and fold them into the batter along with a tablespoon of fresh orange zest.
  • Pour the batter into the prepared bundt pan and smooth the top gently.
  • Bake for 60 minutes, until a toothpick inserted comes out with just a few moist crumbs.
  • Let the cake rest in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

For the Orange Glaze:

  • In a small bowl, stir together powdered sugar, fresh orange juice, and a touch of orange zest until smooth.
  • Adjust the consistency by adding more juice to thin it or more sugar to thicken.
  • Drizzle over the cooled cake for a bright, tangy finish.