Description
This Cranberry Bundt Cake is a moist, tangy, and festive dessert perfect for holiday gatherings or any special occasion. Featuring tart fresh cranberries and a citrusy orange zest twist, this cake is complemented by a delicate orange glaze and optional sugared cranberries for an elegant finish.
Ingredients
Scale
Cake Ingredients
- 3 large eggs (room temperature)
- 2 cups granulated sugar
- 12 Tbsp unsalted butter (melted, not hot)
- 1/3 cup light olive oil or canola oil
- 2 tsp vanilla extract
- 1 cup buttermilk (room temperature)
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp orange zest (from 1 orange, plus more for glaze)
- 2 cups fresh cranberries (rinsed, dried, and tossed with 1/2 Tbsp flour)
Glaze and Garnish
- 1 1/2 cups powdered sugar
- 3 Tbsp freshly squeezed orange juice (or to reach desired consistency)
- 1 tsp orange zest
- 1 cup sugared cranberries (optional garnish)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking and ensure your cake releases cleanly after baking.
- Mix wet ingredients: In a large bowl, beat the eggs with granulated sugar until pale and fluffy. Slowly add the melted butter and olive or canola oil while continuing to mix. Stir in vanilla extract and buttermilk, blending until smooth and combined.
- Combine dry ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Add the orange zest to this dry mixture to disperse the citrus flavor evenly.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently but thoroughly using a spatula or wooden spoon. Mix just until combined to avoid overworking the batter.
- Add cranberries: Fold the floured fresh cranberries carefully into the batter to distribute them evenly without breaking them up.
- Transfer to pan and bake: Pour the batter into your prepared Bundt pan, smoothing the top. Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake: Remove from the oven and allow the cake to cool in the pan for 15 minutes. Then, carefully invert onto a wire rack to cool completely before glazing to prevent the glaze from melting.
- Prepare the orange glaze: In a small bowl, whisk together powdered sugar, freshly squeezed orange juice, and 1 teaspoon of orange zest until smooth and pourable. Adjust the orange juice quantity to achieve your preferred glaze consistency.
- Glaze the cake: Drizzle the orange glaze evenly over the cooled cake, letting it flow down the sides for a beautiful finish.
- Optional garnish: Decorate the top of the cake with sugared cranberries for added color, texture, and festive appeal.
Notes
- Ensure all dairy ingredients are at room temperature for better batter consistency and even baking.
- Coating the fresh cranberries with flour helps prevent them from sinking to the bottom of the cake during baking.
- You can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or vinegar if necessary.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Make sure to cool the cake completely before glazing to prevent the glaze from melting and becoming runny.
