This Cranberry Bundt Cake is moist and bursting with tart cranberries. The sweet, buttery flavor makes it perfect for any gathering or just a cozy afternoon treat!
You won’t believe how easy this cake is to whip up. I love serving it with a light dusting of powdered sugar—it’s like giving it a fancy hat! 🎩
Key Ingredients & Substitutions
All-Purpose Flour: This is the backbone of your cake. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose blend. Just make sure it has xanthan gum if needed!
Cranberries: Fresh cranberries are ideal for their tartness and texture. If they’re out of season, frozen cranberries work too—just toss them in without thawing.
Sour Cream: This adds moisture and richness. You can substitute Greek yogurt for a similar effect, or even buttermilk if you prefer.
Butter: Use unsalted butter for better control of sodium levels. If you need a dairy-free option, coconut oil can work well for texture, but may add a slight coconut flavor.
How Do I Prevent My Cranberries from Sinking in the Cake?
One common challenge with cranberry cakes is that the fruit tends to sink to the bottom. To avoid this, coat the cranberries with a bit of flour before adding them to the batter. This helps them stay suspended while baking.
- In a bowl, toss the cranberries with about 1/4 cup of flour.
- Gently fold the floured cranberries into the batter just before pouring it into the Bundt pan.
What’s the Best Way to Prepare a Bundt Pan?
To ensure your cake comes out clean, proper preparation of the Bundt pan is key. Grease it generously with butter or non-stick spray, and then dust it with flour, tapping out the excess. This creates a barrier that makes it easier for the cake to release.
- Use a pastry brush to spread the butter evenly, making sure to get into all the crevices.
- After flouring, tap the pan to knock out any extra flour, which can leave unsightly patches on the cake.
These tips will help you achieve a wonderfully moist and flavorful Cranberry Bundt Cake that impresses your friends and family! Enjoy the process!
Delicious Cranberry Bundt Cake Recipe
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Zest of 1 orange (optional, for extra flavor)
- 1/4 cup all-purpose flour (for coating cranberries)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice or milk
- Extra cranberries for garnish
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This scrumptious Cranberry Bundt Cake takes about 20 minutes for preparation and around 55-65 minutes for baking. After baking, allow it to cool for about 15 minutes in the pan and then completely on a wire rack. In total, you’re looking at approximately 1 hour and 40 minutes from start to finish, but it’s well worth the wait!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First, let’s get your oven ready by preheating it to 350°F (175°C). While that’s warming up, grab your Bundt pan and grease it generously with butter or a non-stick spray. Sprinkle some flour inside, tapping out the excess. This will help our cake slide out beautifully later!
2. Mixing Dry Ingredients:
In a medium bowl, whisk together the 3 cups of flour, baking powder, baking soda, and salt. This ensures that all the leavening agents are evenly distributed. Set this bowl aside for later.
3. Creaming Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and sugar together on medium speed until light and fluffy. This should take about 3-5 minutes. It’s the first layer of flavor for our cake!
4. Adding Eggs and Vanilla:
Next, add the eggs one at a time to the butter mixture, mixing well after each addition. Then, stir in the vanilla extract and orange zest if you’re using it. This will give a lovely, bright flavor!
5. Combining Wet and Dry Ingredients:
Now it’s time to mix the wet and dry ingredients together. Add the dry mixture alternately with the sour cream to the butter mixture, starting and ending with the dry ingredients. Mix just until everything is combined, being careful not to overmix—this ensures your cake stays tender!
6. Preparing the Cranberries:
To keep those juicy cranberries from sinking, toss them in 1/4 cup of flour to coat. Now, gently fold the cranberries into your cake batter. Take care to mix them in just enough so they are evenly dispersed.
7. Pouring the Batter:
Pour your delicious batter into the prepared Bundt pan, smoothing the top to make it even. It’s looking good already!
8. Baking the Cake:
Place the Bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. The aroma will be amazing—don’t be tempted to open the oven too soon!
9. Cooling the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. This helps it set before we flip it. Then, invert it onto a wire rack to cool completely.
10. Making the Glaze:
After the cake has cooled, whisk together the powdered sugar and orange juice (or milk) until smooth. This will be our sweet, citrusy glaze. Drizzle it over the cooled cake for a beautiful finish!
11. Garnishing the Cake:
Feel free to garnish with extra cranberries on top, and a light dusting of powdered sugar if you want it to look extra special!
12. Slice and Enjoy:
Finally, slice into your beautiful Cranberry Bundt Cake and enjoy! It’s perfect for holidays, gatherings, or just treating yourself. Happy baking!
This cake has a tender crumb with tart bursts from the cranberries and a lovely citrus glaze that adds a festive touch. Enjoy every bite!
Can I Use Other Fruits Instead of Cranberries?
Absolutely! You can substitute cranberries with other fruits like blueberries, cherries, or even chopped apples. Just keep in mind that the sweetness level may change, so adjust the sugar if needed.
How Should I Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly and freeze it for up to 3 months. Thaw in the fridge overnight before serving!
Can I Make This Cake Ahead of Time?
Yes, you can make the cake a day in advance! Just allow it to cool completely and store it covered at room temperature. Glaze it just before serving to keep it looking fresh.
What If I Don’t Have a Bundt Pan?
If you don’t have a Bundt pan, you can use a regular cake pan or a loaf pan instead. Just adjust the baking time; check for doneness about 10-15 minutes earlier, as they may bake faster in different shapes!