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Cranberry Orange Bundt Cake with Fresh Cranberry Sauce Recipe

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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.

Ingredients

Scale
  • 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

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

Find it online: https://dishfoody.com/cranberry-orange-bundt-cake-recipe/