Cranberry Orange Bundt Cake

5 from 1 vote

Cranberry Orange Bundt Cake is a simple, fruity, Christmassy cake. It is absolutely perfect for the holidays.

Prep Time15

Cook Time1

Course: Dessert recipes

Cuisine: American

Keyword: bundt cake, cake, cranberry bundt cake

Servings:

Author: chefjar

3 large eggs at room temperature
2 cups granulated white sugar
½ cup unsalted butter melted and cooled
4 tablespoons vegetable oil
1 cup milk
⅓ cup yogurt
2 teaspoons vanilla extract
3 cups all-purpose flour plus ½ tablespoon all-purpose flour, for coating cranberries
2 tablespoons corn starch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon orange zest from 1 orange
2¼ cups fresh cranberries rinsed and dried

Preheat the oven: Preheat your oven to 350°F (175°C). Generously grease and flour a 12-cup Bundt pan, making sure to coat all the crevices. Alternatively, use a nonstick baking spray containing flour.
Beat the eggs and sugar: In a large bowl, beat the eggs and sugar on high speed for 3–4 minutes, until pale, thick, and fluffy.
Add the wet ingredients: Add the melted and cooled butter, vegetable oil, vanilla extract, milk, and yogurt. Mix on low speed until combined.
Combine the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, orange zest, baking powder, baking soda, and salt.
Make the batter: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Avoid overmixing.
Add the cranberries: Toss the rinsed and thoroughly dried cranberries with ½ tablespoon of flour. Gently fold them into the batter using a spatula.
Bake: Pour the batter into the prepared Bundt pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. If needed, continue baking until done.
Cool: Let the cake cool in the pan for 15 minutes. Carefully invert onto a wire rack and allow it to cool completely before glazing.

Make the glaze: In a small bowl, whisk together the powdered sugar, orange zest, and 2 tablespoons of freshly squeezed orange juice. Add more orange juice, 1 teaspoon at a time, until the glaze is thick but pourable.
Decorate: Drizzle the glaze over the completely cooled cake. Top with sugared cranberries, if desired. Allow the glaze to set slightly before slicing and serving.