Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Cranberry Orange Bundt Cake with Fresh Cranberry Sauce bakes moist orange-scented pound cake studded with tart cranberries, crowned with glossy homemade cranberry sauce for holiday table stunner.

Ready in 90 minutes, it serves 12-14 with citrus tang and festive ruby shine.

Why This Recipe Works

Orange zest-sugar rub maximizes oil extraction. Sour cream tenderizes without gumminess. Cranberries coated in flour prevent sinking. Buttermilk glaze soaks without sogginess. Cranberry sauce sets jewel-like.

Ingredients & Prep

Cake:

• 3 cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp salt
• 2 cups sugar
• Zest of 2 oranges
• 1 cup butter, softened
• 4 eggs
• 1 cup sour cream
• ½ cup orange juice
• 2 tsp vanilla
• 2 cups fresh cranberries + 2 tbsp flour

Cranberry Sauce:

• 12 oz fresh cranberries
• 1 cup sugar
• ½ cup orange juice
• Zest of 1 orange

Glaze:

• 1½ cups powdered sugar
• 3 tbsp orange juice

Step-by-Step Instructions

1. Preheat 325°F; grease/flour 12-cup bundt pan.
2. Rub orange zest into sugar until fragrant; cream with butter 5 minutes fluffy.
3. Add eggs one-by-one; beat in sour cream, juice, vanilla.
4. Whisk flour, baking powder, salt; fold into batter. Toss cranberries in 2 tbsp flour; fold in.
5. Bake 60-70 minutes until toothpick clean. Cool 15 minutes; invert.
6. Simmer cranberry sauce ingredients 10 minutes until thick; cool.
7. Whisk glaze; drizzle cooled cake. Spoon sauce over top.

Flavor Variations

Storage Tips

Room temp 3 days covered; refrigerate sauce separate 1 week.

FAQs

Cranberries sink?
Flour coat; don’t overmix.

Stuck pan?
Generous grease + flour.

Sauce runny?
Cook longer; chill sets.

Conclusion

Cranberry Orange Bundt Cake jewels holidays citrus tart perfection.

Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Recipe

Print Recipe

A festive cranberry orange Bundt cake with a tender, moist crumb and a bright, tangy fresh cranberry sauce. Perfect for holiday gatherings or special occasions.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 55 mins
• Total Time: 1 hr 15 mins
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Cake:
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• Zest of 2 oranges
• 1/2 cup orange juice
• 1 cup sour cream
• Fresh Cranberry Sauce:
• 2 cups fresh cranberries
• 1/2 cup sugar
• 1/4 cup water
• Zest and juice of 1 orange

Instructions

• 1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
• 2. In a medium 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. Stir in vanilla and orange zest.
• 6. Alternate adding dry ingredients and sour cream, mixing until just combined.
• 7. Add orange juice and mix gently.
• 8. Pour batter into prepared Bundt pan and smooth the top.
• 9. Bake 50–60 minutes or until a toothpick comes out clean.
• 10. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
• 11.
• 12. For the cranberry sauce: Combine cranberries, sugar, water, orange juice, and zest in a saucepan. Cook over medium heat until cranberries burst and sauce thickens, about 10 minutes.
• 13. Serve cake drizzled with fresh cranberry sauce or on the side.

Notes

• Zest the oranges just before using for maximum flavor.
• The cranberry sauce can be made a day ahead and refrigerated.
• Dust cake lightly with powdered sugar for a festive touch.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 28g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 70mg

Keywords: cranberry orange Bundt cake, holiday cake, festive dessert