Cranberry Orange Bundt Cake
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
Zest of 2 oranges
½ cup fresh orange juice
1 cup plain yogurt or sour cream
1 tsp vanilla extract
1 ½ cups dried cranberries
For the Orange Glaze:
1 ½ cups powdered sugar
3–4 tbsp fresh orange juice
1 tsp orange zest
Topping (optional):
Extra dried cranberries
Orange zest or orange sugar crumbs
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan well.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in orange zest, orange juice, vanilla, and yogurt.
6. Gradually add the dry ingredients and mix until just combined.
7. Fold in the dried cranberries.
8. Pour the batter into the prepared Bundt pan and smooth the top.
9. Bake for 45–55 minutes, or until a toothpick inserted comes out clean.
10. Let the cake cool for 10–15 minutes, then invert onto a wire rack to cool completely.
Orange Glaze
1. In a bowl, whisk powdered sugar with orange juice until smooth and pourable.
2. Stir in orange zest.
3. Drizzle the glaze over the cooled cake.
4. Garnish with dried cranberries and extra zest if desired.
Serving Tips
Perfect with tea or coffee
Can be stored at room temperature for 2 days or refrigerated for up to 5 days.
