Description
This Cranberry Bundt Cake is a delightful holiday treat featuring a moist, tender crumb with fresh cranberries evenly distributed throughout. Infused with the bright flavors of orange zest and glaze, this cake offers a perfect balance of sweetness and tanginess. Ideal for festive gatherings, it combines traditional baking techniques with fresh seasonal ingredients to create a stunning centerpiece dessert.
Ingredients
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 cup 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)
Orange Glaze
- 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
- Prepare Bundt Pan. Preheat your oven to 350˚F (175˚C) and position the oven rack in the center. Generously butter and flour a bundt pan, then tap out any excess flour to ensure the cake releases easily after baking.
- Beat Eggs and Sugar. In a large mixing bowl, beat the 3 room-temperature eggs and 2 cups of granulated sugar on high speed for about 3 minutes until the mixture becomes pale and fluffy. This step helps to incorporate air for a light cake texture.
- Add Fats and Vanilla. Slowly add 1/3 cup of light olive oil (or canola oil) to the egg-sugar mixture, blending well. Next, add the 12 tablespoons of melted (but not hot) unsalted butter, mixing between each addition. Finally, blend in 2 teaspoons of vanilla extract for flavor.
- Incorporate Buttermilk. Mix in 1 cup of room-temperature buttermilk to the wet ingredients until fully combined, contributing moisture and tangy richness to the batter.
- Combine Dry Ingredients. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry mix to the wet ingredients on low speed, blending until no flour streaks remain. This keeps the batter smooth and uniform.
- Fold in Cranberries and Orange Zest. Toss 2 cups of fresh cranberries with 1/2 tablespoon of flour to prevent them from sinking in the batter. Gently fold the cranberries along with 1 tablespoon of orange zest into the batter to evenly distribute both flavor and fruit.
- Bake the Cake. Pour the batter into the prepared bundt pan, smoothing the top. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs attached. Once baked, allow the cake to cool in the pan for 15 minutes.
- Cool and Remove from Pan. After cooling 15 minutes in the pan, invert the cake onto a wire rack and allow it to cool completely before adding the glaze to prevent melting.
- Prepare Orange Glaze. In a small bowl, whisk together 1 1/2 cups powdered sugar, 3 tablespoons of freshly squeezed orange juice, and 1 teaspoon of orange zest until smooth. Adjust consistency by adding more orange juice to thin or more powdered sugar to thicken until you get a thick, pourable glaze.
- Glaze and Garnish. Drizzle the orange glaze evenly over the cooled cake. Optionally, garnish with 1 cup of sugared cranberries for a festive and elegant finish.
Notes
- Make sure all your wet ingredients, like eggs and buttermilk, are at room temperature to create a smoother batter and even baking.
- Tossing cranberries with flour prevents them from sinking to the bottom of the cake while baking.
- If you prefer a less tangy cake, reduce the orange zest slightly or omit sugared cranberries as garnish.
- The cake is best served the day after baking as flavors develop more fully.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.