This Cranberry Bundt Cake is a sweet and tart delight! It’s packed with juicy cranberries and has a soft, fluffy texture that makes every bite a treat. Perfect for any gathering!
I love how the bright red cranberries peek through the cake—it’s like a little surprise in every slice! 🍰 Plus, it looks so pretty on the table, your guests will be impressed!
Key Ingredients & Substitutions
Flour: All-purpose flour is key for structure. You can use a gluten-free flour blend if needed, but results may vary. I find that a blend with xanthan gum gives a nice texture.
Cranberries: Fresh cranberries add a bright, tart kick. If you can’t find them, use dried cranberries, but be careful with the sweetness—reduce sugar slightly if you do.
Sour Cream: Sour cream contributes moisture and tang. For a lighter option, Greek yogurt works well too. It adds a similar creaminess without being too heavy.
Butter: Unsalted butter is best, allowing you to control the saltiness of the cake. You can substitute with vegetable oil or coconut oil if you’re looking for a dairy-free option.
How Do You Ensure the Bundt Cake Releases Perfectly?
The key to a clean release is in the pan prep. First, make sure to grease the entire Bundt pan generously with butter, then dust it with flour. Consider using a non-stick spray if you prefer that method.
- After pouring in the batter, gently tap the pan on the counter to release any air bubbles.
- Let the cake cool in the pan for 15-20 minutes before inverting it—this gives it time to set slightly.
Take your time, and don’t rush this step; it can make a big difference in presentation!
How to Make Cranberry Bundt Cake
Ingredients You’ll Need:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup granulated sugar (for coating cranberries)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons orange juice (freshly squeezed)
- Optional: extra cranberries for garnish
- Optional: powdered sugar for dusting
How Much Time Will You Need?
This Cranberry Bundt Cake takes about 20 minutes to prep and 55-65 minutes to bake. You’ll need an additional 15-20 minutes for cooling in the pan, plus more time for the cake to cool completely after inverting. Overall, expect around 2 hours from start to finish, including cooling and glazing.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat your oven to 350°F (175°C). Take your Bundt pan and grease it thoroughly with butter or non-stick spray, then dust it with flour. This step is important to help the cake release easily once baked!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that all the dry ingredients are evenly distributed. Set this bowl aside for later.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat the softened butter and 2 cups of sugar together until the mixture is light and fluffy—this will take about 3-4 minutes. It helps create a nice texture for your cake.
4. Incorporate the Eggs:
Add the eggs one at a time, mixing well after each addition. This will help incorporate air into the batter, making it rise nicely. Then, stir in the vanilla extract for that lovely flavor!
5. Add the Sour Cream:
Mix in the sour cream until just combined. This will add moisture to your cake, making it tender and rich.
6. Coat the Cranberries:
Toss the cranberries in the 1/2 cup sugar until they’re well coated. This prevents them from sinking to the bottom of the cake as it bakes.
7. Combine Wet and Dry Ingredients:
Now, add the dry ingredients to the wet ingredients in three parts. Gently fold them in using a spatula or a wooden spoon after each addition. Be careful not to overmix; a few lumps are okay!
8. Add the Cranberries:
Fold the sugared cranberries into the batter gently, ensuring they’re evenly distributed without breaking apart too much.
9. Pour Into the Pan:
Pour the batter evenly into your prepared Bundt pan, smoothing the top with a spatula. This helps create an even surface for baking.
10. Bake the Cake:
Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it toward the end to prevent over-baking!
11. Cool the Cake:
Let the cake cool in the pan for about 15-20 minutes. Then, carefully invert it onto a wire rack to cool completely. This is when you’ll see that beautiful Bundt shape!
12. Make the Glaze:
In a small bowl, whisk together the powdered sugar and orange juice until the mixture is smooth and pourable but not too thin. Adjust with more juice or powdered sugar until you reach the desired consistency.
13. Glaze the Cake:
Once the cake is completely cooled, drizzle the glaze over the top. Feel free to let it drape over the sides for a pretty look!
14. Garnish and Serve:
If you like, you can garnish with extra cranberries and a light dusting of powdered sugar for a festive touch. Allow the glaze to set for a few minutes before slicing and enjoying your cranberry delight!
This cake is tender and moist with a perfect balance of sweet and tart from the cranberries, highlighted by the citrusy glaze. Enjoy with friends or at family gatherings! 🍰
Can I Use Dried Cranberries Instead of Fresh?
Yes, you can use dried cranberries, but you may want to reduce the sugar in the recipe slightly, as dried cranberries are usually sweeter than fresh. Soak them in warm water for about 10 minutes before using to plump them up for better texture!
How to Store Leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for about a week, but be sure to allow it to come back to room temperature before serving for the best taste.
Can I Make This Cake Ahead of Time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely, wrap it tightly in plastic wrap, and store it at room temperature. Make the glaze just before serving for the best presentation and flavor.
What Should I Do If My Cake Sticks to the Pan?
If your cake does stick, don’t panic! Run a thin knife around the edges of the pan to loosen it. You can also gently tap the pan to help the cake release. If that doesn’t work, you might need to flip it back over and try again. Make sure to grease and flour the pan well next time!
