Print

Moist Cranberry Orange Bundt Cake with Easy Vanilla Glaze

cranberry orange bundt cake - featured image
Print Recipe

A tender, moist bundt cake bursting with tart cranberries and bright citrus flavor, topped with a sweet vanilla glaze. Perfect for holidays or any day you need a little brightness.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (plus 1 tablespoon for coating cranberries)
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened to room temperature
  • 3 large eggs, room temperature
  • 1 cup buttermilk, shaken
  • ¼ cup fresh orange juice (from about 1 large orange)
  • 2 tablespoons orange zest (from about 2 oranges)
  • 2 teaspoons vanilla extract
  • 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups powdered sugar, sifted if lumpy
  • 3 tablespoons heavy cream (or whole milk for a lighter glaze)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease your bundt pan with softened butter, making sure to get into all the crevices. Then dust it with flour, tapping out the excess.
  2. In a small bowl, toss the cranberries with 1 tablespoon of flour until they’re lightly coated. Set them aside.
  3. In a medium bowl, whisk together the 2 ½ cups flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl halfway through.
  5. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, orange zest, and orange juice.
  6. With the mixer on low speed, add about one-third of the dry ingredients, then half of the buttermilk. Repeat with another third of the dry ingredients, the remaining buttermilk, and finish with the last of the dry ingredients. Mix just until combined.
  7. Using a rubber spatula, gently fold the floured cranberries into the batter. Be careful not to overmix.
  8. Spoon the batter into the prepared bundt pan and spread it evenly. Tap the pan gently on the counter a few times to release any air bubbles.
  9. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  10. Let the cake cool in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and let it cool completely before glazing.
  11. In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable.
  12. Once the cake is completely cool, drizzle the glaze over the top. Let it set for about 10 minutes before slicing.

Notes

Room temperature ingredients are crucial for proper creaming and batter consistency. Do not overmix once flour is added to avoid a tough cake. For best results, let the cake cool in the pan for exactly 15 minutes before inverting. The cake can be stored at room temperature for up to 3 days or frozen (unglazed) for up to 3 months.

Nutrition

Keywords: cranberry orange bundt cake, moist bundt cake, vanilla glaze, holiday cake, easy bundt cake

Find it online: https://gleamgulp.com/moist-cranberry-orange-bundt-cake-with-easy-vanilla-glaze/