Cranberry Orange Bundt Cake
A soft, fluffy cake bursting with vibrant orange flavor and tart cranberries, perfect for any cozy gathering.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Provides structure for the cake.
- 1.5 teaspoons baking powder Helps the cake rise.
- 0.5 teaspoon baking soda Balances the acidity from cranberries.
- 0.5 teaspoon salt Enhances sweetness.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 1 cup granulated sugar Sweetens the cake.
- 3 large eggs Acts as a binder.
- 1 tablespoon orange zest Brings bright citrus flavor.
- 1 teaspoon vanilla extract Adds comforting flavor.
- 0.5 cup orange juice Infuses cake with fresh taste.
- 1 cup fresh or frozen cranberries Provides tartness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour your bundt pan.
- Gather all your ingredients on the counter.
Mixing
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the orange zest and vanilla extract.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with orange juice, until well combined.
- Fold in the cranberries gently.
Baking
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let it cool in the pan for about 15 minutes.
- Carefully invert onto a plate and top with a dusting of powdered sugar if desired.
Notes
Use room temperature ingredients for better mixing. Do not overmix to keep the cake light and fluffy. Store wrapped in plastic wrap to maintain moisture. For a dairy-free version, substitute butter with coconut oil.