Dessert: United States – Cranberry Orange Bundt Cake with Orange Glaze

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 20 min

Cook 1 hr

Additional 15 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

For the cake:
2 1 / 2 cups (300 g) all-purpose flour, plus 1 tbsp (8 g) for cranberries
2 tsp (10 ml) baking powder
1 / 2 tsp (2.5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 cup (240 ml) (2 sticks / 7 7/8 oz (225 g)) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
4 large eggs, room temperature
2 tbsp (30 ml) finely grated orange zest (from 2–3 oranges)
1 / 4 cup (60 ml) fresh orange juice
1 cup (240 ml) sour cream or full-fat Greek yogurt, room temperature
2 tsp (10 ml) pure vanilla extract
2 cups (200 g) fresh or frozen cranberries (do not thaw if frozen)
Optional: 1 / 2 cup (60 g) chopped pecans or walnuts
For the orange glaze:
1 cup (120 g) powdered sugar
2–3 tbsp (30–45 ml) fresh orange juice (as needed for consistency)
1 tsp (5 ml) finely grated orange zest
Pinch of salt

Show original ingredient measurements

For the cake:
2 1 / 2 cups (300 g) all-purpose flour, plus 1 tbsp (8 g) for cranberries
2 tsp baking powder
1 / 2 tsp baking soda
1 / 2 tsp fine salt
1 cup (2 sticks / 225 g) unsalted butter, softened
1 1 / 2 cups (300 g) granulated sugar
4 large eggs, room temperature
2 tbsp finely grated orange zest (from 2–3 oranges)
1 / 4 cup (60 ml) fresh orange juice
1 cup (240 ml) sour cream or full-fat Greek yogurt, room temperature
2 tsp pure vanilla extract
2 cups (200 g) fresh or frozen cranberries (do not thaw if frozen)
Optional: 1 / 2 cup (60 g) chopped pecans or walnuts
For the orange glaze:
1 cup (120 g) powdered sugar
2–3 tbsp (30–45 ml) fresh orange juice (as needed for consistency)
1 tsp finely grated orange zest
Pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup (2400 to 2880 ml) bundt pan (or use baking spray with flour).
Mix dry ingredients: In a medium bowl, whisk 2 1/2 cups (600 ml) flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl with a hand or stand mixer, beat butter and granulated sugar on medium-high until light and fluffy, 2–3 minutes. Scrape bowl.
Add eggs and flavor: Beat in eggs one at a time until incorporated. Mix in orange zest and vanilla.
Combine wet and dry: On low speed, mix in half of the dry ingredients. Add sour cream and orange juice, then the remaining dry ingredients; mix just until combined (do not overmix).
Fold in fruit: Toss cranberries (and nuts, if using) with 1 tbsp (15 ml) flour. Fold into batter with a spatula.
Bake: Spoon batter into prepared pan and smooth the top. Bake 50–60 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Cool: Let cake cool in pan 15 minutes, then invert onto a wire rack and cool completely.
Make glaze: Whisk powdered sugar, orange juice, zest, and a pinch of salt until smooth and pourable (add a few drops more juice if needed).
Finish and serve: Drizzle glaze over the cooled cake. Let set 10 minutes, slice, and serve. Store covered at room temperature up to 3 days (or refrigerate up to 5 days).

Prep: Preheat oven to 350°F (175°C). Generously grease and flour a 10–12 cup bundt pan (or use baking spray with flour).
Mix dry ingredients: In a medium bowl, whisk 2 1/2 cups flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl with a hand or stand mixer, beat butter and granulated sugar on medium-high until light and fluffy, 2–3 minutes. Scrape bowl.
Add eggs and flavor: Beat in eggs one at a time until incorporated. Mix in orange zest and vanilla.
Combine wet and dry: On low speed, mix in half of the dry ingredients. Add sour cream and orange juice, then the remaining dry ingredients; mix just until combined (do not overmix).
Fold in fruit: Toss cranberries (and nuts, if using) with 1 tbsp flour. Fold into batter with a spatula.
Bake: Spoon batter into prepared pan and smooth the top. Bake 50–60 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
Cool: Let cake cool in pan 15 minutes, then invert onto a wire rack and cool completely.
Make glaze: Whisk powdered sugar, orange juice, zest, and a pinch of salt until smooth and pourable (add a few drops more juice if needed).
Finish and serve: Drizzle glaze over the cooled cake. Let set 10 minutes, slice, and serve. Store covered at room temperature up to 3 days (or refrigerate up to 5 days).