Cranberry Bundt Cake Recipe (VIDEO)

 Bundt cakes are probably the easiest kind of cake to make, but it looks super impressive. It’s baked in a single bundt cake pan, and there is no layering or frosting required. A simple glaze is usually all you need.

Bundt cakes typically have a heavy batter that bakes into a rich, moist crumb. It is such a satisfying cake and keeps really well so you can make it ahead.

Most glazes are a simple combination of powdered sugar and some liquid like milk or water. Using orange juice and a bit of orange zest takes this glaze to the next level. We used a similar glaze on our Blueberry Lemon Muffins and they were a hit.

Ingredients

For the Cranberry Orange Cake:

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 cups 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

For the Orange Glaze and Topping:

1 1/2 cup powdered sugar

3 Tbsp freshly squeezed orange juice or to reach desired consistency

1 tsp orange zest

1 cup sugared cranberries optional garnish

Instructions

How to Make Cranberry Bundt Cake:

Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.

In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.

Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.

Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.

Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.

To Make the Orange Glaze:

In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.

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