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Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Swirl

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A delightful Cranberry Orange Bundt Cake with a tart cranberry sauce swirl, perfect for holiday gatherings and cozy brunches.

Ingredients

Scale
  • 2 cups (220 grams) fresh or frozen cranberries
  • 1/2 cup (120 ml) fresh orange juice (from 2–3 large oranges; zest before squeezing)
  • 1 orange (zested)
  • 2/3 cup (134 grams) granulated sugar
  • 2 ½ cups (300 grams + 8 grams) all-purpose flour + 1 tablespoon divided
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 3/4 cups (350 grams) sugar
  • 12 tablespoons unsalted butter (room temperature)
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup (180 grams) sour cream
  • ½ cup (120 ml) milk
  • ¼ cup (60 ml) orange juice (freshly squeezed)
  • 1 tablespoon orange zest
  • 1 cup (110 grams) fresh cranberries
  • 1 1/2–2 cups powdered sugar (for the glaze)
  • 1 teaspoon vanilla extract (for the glaze)
  • 2–3 tablespoons (30–45 ml) orange juice (freshly squeezed, for the glaze)

Instructions

  1. For the Cranberry Sauce: In a saucepan, combine 2 cups cranberries and 1/2 cup fresh orange juice. Cook over medium heat until the cranberries burst, about 5-7 minutes. Stir in 2/3 cup granulated sugar and simmer for another 5 minutes until thickened. Cool and set aside.
  2. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
  3. In a bowl, whisk together 2 ½ cups flour, 1 ½ teaspoons baking powder, and 1 teaspoon kosher salt.
  4. In another bowl, beat 12 tablespoons unsalted butter and 1 3/4 cups sugar until light and fluffy (about 3 minutes).
  5. Add in 4 large eggs, one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract and ¾ cup sour cream.
  6. Gradually add the dry ingredients, alternating with ½ cup milk and ¼ cup orange juice. Mix on low speed until just combined.
  7. Fold in 1 cup fresh cranberries and 1 tablespoon orange zest.
  8. Pour half of the batter into the prepared Bundt pan. Swirl in the cranberry sauce, then top with the remaining batter.
  9. Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
  10. In a bowl, whisk together 1 1/2-2 cups powdered sugar, 1 teaspoon vanilla extract, and 2-3 tablespoons fresh orange juice until smooth.
  11. Let the cake cool for 10 minutes in the pan before inverting it onto a wire rack. Allow it to cool completely before drizzling with glaze.

Notes

Store the cake in an airtight container for up to 3 days or in the fridge for up to a week. Freezes well for up to 3 months.

Nutrition

Find it online: https://us.recipesfood.org/cranberry-orange-bundt-cake/

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