Recipes

Orange-Cranberry Bundt Cake

Inspired by the popularity of coffee-shop lemon bread, this recipe transforms the everyday loaf into a knockout orange-cranberry Bundt cake. It’s seriously so good, our testers preferred it to their former lemon-bread favorite. Fresh-squeezed orange juice flavors the batter and frosting, and the tender, moist texture—like that of a really good sweet bread—is studded with 3 cups of tart cranberries. Yum! Serve it to family or company, then individually wrap leftover slices in plastic wrap, freeze, then grab for quick snacks with coffee or tea.

Makes 16 servings

Ingredients

  • CAKE
  • 3 cups plus 2 tablespoons all-purpose flour, divided
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 cups granulated sugar
  • 5 large eggs, room temperature
  • 1 cup sour cream
  • ½ cup buttermilk
  • 1 cup vegetable oil
  • 3 tbsp orange zest
  • ½ cup fresh orange juice
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 3 cups fresh or frozen cranberries
  • Sugared Cranberries, for garnish
  • ORANGE ICING
  • 2 cups powdered sugar
  • 2 tbsp salted butter, softened
  • 3 to 4 tablespoons fresh orange juice

Directions

  1. Preheat oven to 350°F. Spray a 9- or 10-inch nonstick Bundt pan with nonstick cooking spray or grease with shortening; dust with flour. Set pan aside.
  2. For batter, in a medium bowl whisk together 3 cups flour, baking powder and salt; set aside.
  3. Using an electric mixer, beat sugar, eggs, sour cream and buttermilk until combined. Add oil, orange zest and juice, vanilla and almond extract; beat until combined. Add half the flour mixture, beating on low speed just until combined. Beat in remaining flour mixture.
  4. Toss 3 cups cranberries with 2 tablespoons flour. Spoon one-fourth of the batter into the prepared pan; spread evenly. Sprinkle one-third of the cranberry mixture evenly over batter. Repeat layers two more times, ending with batter.
  5. Bake for 75 to 80 minutes or until a toothpick inserted near center comes out clean and the cake is golden. Cool cake in the pan on wire rack for 30 minutes. Loosen edges of cake from pan with a thin metal spatula or plastic knife. Place wire rack on top and invert the pan. Remove pan and cool cake completely.
  6. For icing, beat together powdered sugar, butter and enough orange juice to make a drizzling consistency.
  7. Drizzle icing over cake and garnish with Sugared Cranberries, if desired.

Associated Recipes

Sugared Cranberries

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