Cranberry Cake

Cranberry Bundt Cake | by Life Tastes Good

4.15 from 64 votes

This moist, buttery cranberry cake is packed with tart, juicy cranberries and topped with a sweet orange glaze! Made with sour cream and baked in a Bundt pan, it's an easy, beautiful holiday dessert for Thanksgiving or Christmas.

Prep Time20

Cook Time55

Additional Time15

Total Time1 30

Course: 500+ Best Dessert Recipes

Keyword: bundt, cake, cranberry, dessert

Servings:

Author: Carrian Cheney

Equipment

Ingredients

2 Tablespoons Unsalted Butter softened (for greasing the pan)
2 ½ Cups All-Purpose Flour + 2 Tablespoons, divided, for flouring the pan and fresh cranberries
1 teaspoon Baking Powder
¾ teaspoon Kosher Salt
12 Ounces Fresh Cranberries 1 bag
2 Sticks Unsalted Butter softened (1 cup)
2 Cups Sugar
1 teaspoon Vanilla Extract
4 Large Eggs at room temperature
½ Cup Sour Cream
1 Cup Confectioners' Sugar or more as needed
¼ Cup Orange Juice or more as needed
Pinch Kosher Salt to taste

US Customary - Metric

Instructions

For the Cake

Preheat the oven to 350°F and generously butter and flour (using about 1 Tablespoon) a 9" bundt pan.
2 Tablespoons Unsalted Butter, 2 ½ Cups All-Purpose Flour
I recommend using 2 tablespoons unsalted butter that is softened to room temperature. Use your fingers to work the butter into the grooves of the pan. It's important to make sure you coat every bit of the pan to ensure the cake releases nicely so it looks purty.
Sprinkle with flour and distribute evenly throughout the pan. Discard any excess flour.
Combine 2 ½ cups all-purpose flour with the baking powder and kosher salt.
2 ½ Cups All-Purpose Flour, 1 teaspoon Baking Powder, ¾ teaspoon Kosher Salt
Whisk to mix well and set aside.
Place 12 ounces fresh cranberries (1 bag) in a small bowl and pick through them to weed out any mushy ones.
12 Ounces Fresh Cranberries
Add 1 tablespoon all-purpose flour and toss gently to coat the cranberries.
2 ½ Cups All-Purpose Flour
Set aside until ready to use.
In a mixing bowl, combine 2 sticks softened butter with 2 cups sugar.
2 Sticks Unsalted Butter, 2 Cups Sugar
Mix on low to combine and then turn up the speed to mid-high and beat for 2 minutes until light and fluffy.
Mix in 1 teaspoon vanilla extract.
1 teaspoon Vanilla Extract
Add eggs to the butter mixture one at a time, mixing after each addition until combined.
4 Large Eggs
Mix in 1/2 the flour mixture until combined and add 1/2 cup sour cream and mix well.
½ Cup Sour Cream
Add in the remaining flour mixture until just combined and scrape down the sides of the bowl to ensure all flour is mixed in.
Gently fold cranberries into the batter.
Spoon the batter into the prepared pan and smooth to even out.
Bake on the center rack of the preheated oven for 50-55 minutes until the top springs back when pressed gently or a cake tester inserted comes out clean.
Remove from oven and allow to cool in pan for 15 minutes.
Carefully run a flat edge, such as a butter knife, around the edge of the pan to loosen and also around the center hole.
Place a cooling rack over top of the cake pan and carefully flip the cake pan over so the cake slides out onto the cooling rack. The cake pan will be hot, so be sure to protect your hands.
Allow cake to cool completely.

For the Orange Glaze

Prepare the sweet orange glaze by combining 1 cup confecioners' sugar with 1/4 cup orange juice and a pinch of kosher salt.
1 Cup Confectioners' Sugar, ¼ Cup Orange Juice, Pinch Kosher Salt
Mix well to combine.
Add more sugar to thicken or more orange juice to thin to your desired consistency.

Finish the Cake

When cake is cooled, drizzle the glaze over the cake.
Garnish with fresh cranberries and enjoy!

Notes

Store covered in the fridge.

Nutrition