Cranberry Orange Bundt Cake Delightful and Easy Recipe
If you’re looking for a sweet treat that bursts with flavor, you’ve found it! My Cranberry Orange Bundt Cake recipe combines the tartness of cranberries with the zesty brightness of fresh oranges. It’s easy to make, perfect for any occasion, and looks stunning on the table. Dive into this delightful recipe and impress your friends and family with your baking skills. Let’s get started!
Why I Love This Recipe
- Bright and Flavorful: This bundt cake combines the tartness of cranberries with the zesty brightness of fresh orange juice, creating a delightful flavor that’s perfect for any occasion.
- Simple to Make: The straightforward steps make this recipe accessible even for beginner bakers, allowing anyone to create a stunning dessert with minimal effort.
- Beautiful Presentation: The bundt shape is inherently elegant, and a light dusting of powdered sugar or a simple glaze elevates its visual appeal, making it perfect for gatherings.
- Versatile Serving Options: Whether served at brunch, as a dessert, or for holiday festivities, this cake fits seamlessly into any menu, making it a versatile treat for all occasions.
Ingredients
List of Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter
– 1 ½ cups granulated sugar
– 4 large eggs
– Zest of 1 large orange
– 1 cup freshly squeezed orange juice
– 1 cup cranberries, halved
– 1 teaspoon pure vanilla extract
The ingredients for this Cranberry Orange Bundt Cake are simple yet flavorful. Each element plays a vital role in creating the cake’s texture and taste.
– All-purpose flour gives the cake structure.
– Baking powder and baking soda help it rise.
– Salt enhances the sweetness.
– Unsalted butter adds richness.
– Granulated sugar sweetens and helps with moisture.
– Eggs provide moisture and help bind the ingredients.
– Orange zest brings a fresh aroma.
– Fresh orange juice adds brightness and flavor.
– Cranberries offer a fun tartness.
– Vanilla extract rounds out the flavor profile.
This blend of ingredients makes for a delightful cake that’s perfect for any gathering. Each bite bursts with the sweet and tangy flavors of orange and cranberry, making it a festive treat.
Kitchen Tools Needed
– Bundt pan
– Electric mixer
– Mixing bowls
– Whisk
– Spatula
– Toothpick
Having the right tools makes cooking easier. A Bundt pan shapes your cake beautifully. An electric mixer helps mix ingredients quickly. Mixing bowls hold your ingredients while you prep. A whisk combines dry items, while a spatula helps you fold in the cranberries. A toothpick tests if the cake is done.
With these ingredients and tools, you are ready to create a wonderful Cranberry Orange Bundt Cake. Enjoy the process!
Step-by-Step Instructions
Prepping the Batter
– Preheat your oven to 350°F (175°C).
– Grease and flour a 10-cup bundt pan. This helps the cake come out easily.
– In a medium bowl, mix 2 cups of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Whisk them well and set aside.
– In a large bowl, beat 1 cup of softened butter with 1 ½ cups of granulated sugar. Use an electric mixer at medium speed. Mix until the blend is light and fluffy, about 3-4 minutes.
Mixing Ingredients
– Add 4 large eggs to the butter mixture, one at a time. Mix well after each egg.
– Next, add the zest of 1 large orange and 1 teaspoon of vanilla extract. Mix until combined.
– Gradually add the flour mixture to the butter-egg mix. Do this in three parts, alternating with 1 cup of orange juice. Start and end with flour. Mix gently to avoid overmixing.
Final Steps
– Carefully fold in 1 cup of halved cranberries. Make sure they are evenly spread throughout the batter.
– Pour the batter into the prepared bundt pan. Smooth the top with a spatula.
– Bake in the oven for 55-65 minutes. Check if it’s done by inserting a toothpick in the center. It should come out clean or with a few moist crumbs.
– Once baked, take the pan out and cool it for 15 minutes. Then, invert the pan onto a wire rack. Let the cake cool completely.
Tips & Tricks
Perfecting Your Cranberry Orange Bundt Cake
Using room temperature ingredients helps your cake rise evenly. Cold butter or eggs can cause the batter to clump. Let your butter and eggs sit out for about 30 minutes before mixing. This simple step makes a big difference in texture.
To avoid overmixing, mix your batter just until combined. When you add the flour mixture, do it in three parts. Alternate with the orange juice. Stir gently until you see no dry flour. Overmixing can make your cake tough.
Evenly distribute cranberries by folding them in carefully. Use a spatula to gently mix them through the batter. This keeps the cranberries intact and spreads the tart flavor throughout.
Frosting and Presentation Ideas
For a simple orange glaze, mix powdered sugar with fresh orange juice. Start with one cup of powdered sugar and add juice until you reach a smooth consistency. Drizzle this glaze over the cooled cake for a sweet finish.
Garnish your cake with whole cranberries and thin orange slices. This adds color and makes it look festive. You can also sprinkle powdered sugar on top for a snowy touch.
Serve slices on decorative plates to make it special. A little care in presentation goes a long way in impressing your guests!
Pro Tips
- Use Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before you start mixing. This helps create a smoother batter and a fluffier cake.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
- Enhance Flavor with Extra Zest: Feel free to add more orange zest than the recipe calls for to amplify the citrus flavor and aroma in your cake.
- Cool Properly: Allow the cake to cool in the pan for the recommended time. This helps it set and prevents it from breaking when you invert it onto a wire rack.
Variations
Flavor Enhancements
You can make this cake even better with some fun changes. Instead of cranberries, try using blueberries or raspberries. These fruits add a different taste and color. They also bring a sweetness that pairs well with the orange flavor.
Adding spices is another great option. A dash of cinnamon or nutmeg can warm up the cake. These spices blend well with the citrus, giving it a cozy feel. Just a little goes a long way, so start small. You can always add more later.
Dietary Modifications
If you’re looking for gluten-free options, you can swap the all-purpose flour for a gluten-free blend. Many brands offer great mixes that work well in cakes. Make sure the blend you choose has a good binding agent for the best texture.
For vegan substitutions, replace the eggs with flax eggs or applesauce. Use a dairy-free butter for the same rich taste. You can also use almond or oat milk in place of orange juice. These swaps keep the cake moist and delicious while meeting your dietary needs.
Storage Info
How to Store Leftovers
To keep your Cranberry Orange Bundt Cake fresh, use an airtight container. A cake dome or plastic wrap works great too. Store it at room temperature for up to three days. If you want it to last longer, place it in the fridge. It will stay good for about a week. Just make sure it is sealed well to avoid drying out.
Freezing Instructions
You can freeze this cake whole or in slices. To freeze the entire cake, wrap it tightly in plastic wrap, then in aluminum foil. This helps prevent freezer burn. If you prefer slices, wrap each slice in plastic wrap separately. Either way, it can last up to three months in the freezer.
For defrosting, move the cake to the fridge overnight. If you need it faster, let it sit at room temperature for an hour or two. Enjoy your cake fresh and tasty!
FAQs
Common Questions
Can I use frozen cranberries?
Yes, you can use frozen cranberries in this recipe. Just make sure to halve them before adding. They will add a nice tartness and blend well with the orange flavor.
How do I know when the cake is done?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. It usually takes about 55 to 65 minutes.
Can I make the batter in advance?
You can prepare the batter ahead of time. Just store it in the fridge for a few hours before baking. Let it sit at room temperature for about 30 minutes before pouring into the pan.
What can I substitute for butter?
If you need a butter substitute, use the same amount of coconut oil or a plant-based butter. Both options work well and keep the cake moist.
How to ensure the cake doesn’t stick to the pan?
To prevent sticking, generously grease and flour your bundt pan before adding the batter. This step is key for a clean release after baking.
You now have all the details to make a tasty cranberry orange bundt cake. We covered the key ingredients, kitchen tools, and step-by-step instructions. I shared tips for perfecting the cake and ideas for tasty variations. Don’t forget storage and freezing tips to keep it fresh. Try this recipe to impress family and friends with your baking skills. With these easy steps, you’ll enjoy success in the kitchen every time. Happy bakin
Cranberry Citrus Bliss Bundt Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1.5 cups granulated sugar
- 4 large eggs, at room temperature
- 1 large zest of orange
- 1 cup freshly squeezed orange juice
- 1 cup fresh or frozen cranberries, halved
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup capacity bundt pan to ensure easy release after baking.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Whisk the mixture together until evenly blended, then set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Continue mixing until the mixture is light and fluffy, approximately 3-4 minutes.
- Add the eggs to the butter mixture one at a time, ensuring each egg is thoroughly incorporated before adding the next. Once all the eggs are added, mix in the zest of the orange and the vanilla extract until well combined.
- Gradually incorporate the flour mixture into the butter-egg mixture in three additions, alternating with the freshly squeezed orange juice. Begin and end with the flour mixture, mixing gently until just combined to avoid overmixing.
- Carefully fold in the halved cranberries, ensuring they are evenly distributed throughout the batter without breaking them apart.
- Carefully pour the prepared batter into the bundt pan, smoothing the top with a spatula to create an even surface.
- Place the bundt pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.
- Once baked, remove the cake from the oven, allowing it to cool in the pan for 15 minutes. Then, carefully invert the bundt pan onto a wire rack to release the cake and allow it to cool completely.
