Cranberry Orange Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">2 tbsp orange zest (from about 2 oranges)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">120ml fresh orange juice</li><li class="ingredients-single-item">120g sour cream (or Greek yogurt)</li><li class="ingredients-single-item">200g fresh or frozen cranberries (if frozen, do not thaw)</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">180g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh orange juice</li><li class="ingredients-single-item">1 tsp orange zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">24cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease your bundt pan, making sure to get into all the crevices. For extra insurance against sticking, dust the greased pan with flour, tapping out any excess. This careful preparation is crucial for a clean release later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisking the dry ingredients separately ensures they'll be evenly distributed throughout the batter, giving you consistent texture and leavening.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or the bowl of your stand mixer, beat the butter on medium speed until creamy, about 1 minute. Add the sugar and beat on medium-high speed until pale and fluffy, about 3-4 minutes. Don't rush this step! Properly creaming the butter and sugar incorporates air bubbles that help the cake rise and creates a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. This gradual incorporation prevents the batter from curdling. Add the orange zest and vanilla extract, mixing until combined. The fragrant oils in the orange zest will release during mixing, infusing your batter with citrus flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Combine the orange juice and sour cream in a measuring cup. Beginning and ending with the dry ingredients, alternate adding the flour mixture and the orange juice-sour cream mixture to the butter-sugar mixture (flour → liquid → flour → liquid → flour). Mix on low speed just until incorporated after each addition. This alternating method prevents gluten from developing too much, ensuring your cake stays tender rather than tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the cranberries using a rubber spatula. If using fresh cranberries, you can toss them with 1 tablespoon of flour first to help them distribute evenly rather than sinking to the bottom. Pour the batter into your prepared bundt pan and smooth the top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake for 50-55 minutes, or until a long skewer inserted into the center comes out clean or with a few moist crumbs. The cake should be golden brown, and you'll notice it starting to pull away from the edges of the pan slightly. If you notice the top browning too quickly, you can loosely cover it with aluminum foil.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cake to cool in the pan for exactly 15 minutes—not more, not less. This timing is important: if you try to remove it too soon, it may fall apart; leave it too long, and it might stick. After 15 minutes, place a cooling rack over the pan and carefully invert it. If the cake doesn't release immediately, gently tap the pan and shake it slightly until the cake comes free. Let the cake cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>To make the glaze, whisk together the powdered sugar, 2 tablespoons of orange juice, and orange zest in a bowl until smooth. Add more orange juice, a teaspoon at a time, until you reach a pourable consistency that's thick enough to coat the back of a spoon. The glaze should be opaque but fluid enough to drizzle beautifully down the sides of the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place your cooled bundt cake on a wire rack set over a baking sheet (to catch drips). Pour or spoon the glaze over the top of the cake, allowing it to flow naturally down the ridges and sides. For the most beautiful presentation, work slowly and evenly around the entire cake. Let the glaze set for about 20 minutes before serving. Your Cranberry Orange Bundt Cake will keep well at room temperature, covered, for up to 3 days, or refrigerated for up to a week.</li></ol>