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To make this tasty cake, gather these main ingredients: - 2 cups all-purpose flour - 1 ½ cups fresh cranberries, roughly chopped - 1 cup granulated sugar - ½ cup unsalted butter, softened - ½ cup Greek yogurt - 3 large eggs - 1 tablespoon orange zest - ½ cup freshly squeezed orange juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract These ingredients create a perfect blend. The fresh cranberries add tartness. The orange zest and juice bring bright flavors. For a sweet glaze, you will need: - 1 cup powdered sugar - 2 tablespoons orange juice - 1 teaspoon orange zest This glaze adds a nice, glossy finish. The orange juice makes it tangy and sweet. To make your cake look special, consider these garnishes: - Whole cranberries - Slices of fresh orange These garnishes enhance the cake's look. They also add a fresh touch to each slice. {{ingredient_image_1}} Start by gathering your ingredients. You need: - 2 cups all-purpose flour - 1 ½ cups fresh cranberries, roughly chopped - 1 cup granulated sugar - ½ cup unsalted butter, softened - ½ cup Greek yogurt - 3 large eggs - 1 tablespoon orange zest - ½ cup freshly squeezed orange juice - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon vanilla extract Next, preheat your oven to 350°F (175°C). Grease your bundt pan well with butter or non-stick spray. This helps the cake slide out easily later. In a large bowl, cream the softened butter and sugar together until it looks light and fluffy. This should take about two minutes. Add the eggs one at a time. Make sure to mix well after each addition. Then, stir in the Greek yogurt, orange zest, and vanilla extract. Mix until everything is smooth and combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mix to the wet mix. Alternate with the orange juice, starting and ending with the flour mix. Stir just until you see no dry flour. Finally, fold in the chopped cranberries. Be gentle; you want to keep the cranberries intact. Pour the batter into your greased bundt pan. Smooth the top using a spatula. Then, place it in the oven. Bake for 50 to 60 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, your cake is ready. Once baked, take the cake out of the oven. Let it cool in the pan for 10 to 15 minutes. This step is key; it helps the cake set. After that, flip it onto a wire rack to cool completely. To make the glaze, you will need: - 1 cup powdered sugar - 2 tablespoons orange juice - 1 teaspoon orange zest In a bowl, mix the powdered sugar, orange juice, and orange zest. Whisk until it’s smooth. Once your cake is cool, drizzle the glaze over the top. Let it drip down the sides for a lovely finish. Enjoy your beautiful cranberry orange bundt cake! To keep your cranberry orange bundt cake moist, use fresh cranberries. They add juice and flavor. Greek yogurt is also key. It gives the cake a rich texture. Make sure not to overmix the batter. Mix just until the dry ingredients blend in. This helps keep the cake tender. Greasing the bundt pan well is vital. Use softened butter or non-stick spray. Cover every corner and crevice. A light dusting of flour can help too. After greasing, tap the pan upside down to remove excess flour. This way, the cake releases easily after baking. For a lovely presentation, place the cake on a cake stand. Drizzle the orange glaze over the top. Add whole cranberries and orange slices around the base. This adds color and charm. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream. It makes the cake even more delicious and fun! Pro Tips Use Fresh Cranberries: Fresh cranberries provide a tart flavor that complements the sweetness of the cake. If using frozen, ensure they are thawed and drained well to avoid excess moisture. Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for better emulsification, resulting in a lighter and fluffier cake. Don't Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake texture. Glaze Variations: Feel free to experiment with the glaze by adding a splash of vanilla or almond extract for a unique flavor twist that pairs well with the cranberries and orange. {{image_2}} You can easily swap some ingredients in this cake. If you don’t have Greek yogurt, use sour cream instead. It keeps the cake moist and adds a tangy flavor. For a gluten-free option, replace all-purpose flour with a gluten-free blend. Just make sure it has a good binding agent. You can also use coconut sugar or honey if you want a different sweetness. Each choice will give your cake a unique twist. Change flavors with the seasons. In spring, add lemon zest for a fresh taste. In summer, use berries like blueberries or raspberries along with cranberries. Fall is perfect for adding spices like cinnamon or nutmeg. For winter, consider adding chopped nuts for extra crunch and warmth. Each season brings a new chance to enjoy this cake in a different way. Boost the flavor with some easy enhancements. Add a splash of almond extract for a nutty touch. You can also mix in some chopped walnuts or pecans for added texture. For a citrus twist, try adding a bit of lime zest along with the orange. If you love chocolate, fold in some mini chocolate chips. These small changes can make your Cranberry Orange Bundt Cake truly special. To keep your cake fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want to keep it longer, consider freezing it. To freeze the cake, first let it cool completely. Then, wrap it well in plastic wrap and foil. This method keeps the cake moist. You can freeze it for up to three months. When you're ready to enjoy it, simply thaw it in the fridge overnight. If you want to warm up the cake, preheat your oven to 350°F (175°C). Place slices on a baking sheet. Heat them for about 10 minutes. This will bring back the cake's soft texture. You can also microwave individual slices for about 15 seconds. Enjoy your cake warm with that lovely glaze! Yes, you can use frozen cranberries. Just make sure to thaw and drain them first. This step helps avoid extra moisture in the batter. Frozen berries may be softer, but they still taste great in the cake. You can check if the cake is done by using a toothpick. Insert it into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes. If you don’t have Greek yogurt, you can use sour cream. This will keep the cake moist. You can also use plain yogurt, but it may make the cake slightly less rich. The cake will stay fresh at room temperature for about 3 to 4 days. Make sure to cover it to keep it moist. If you want to keep it longer, consider refrigerating it. We explored the key items needed for your cranberry orange Bundt cake, including glaze ingredients and garnishes. I shared easy steps for preparation, baking, and making the glaze. You learned tips for a moist cake and best practices for greasing. We also discussed fun variations, storage tips, and answered common questions. This cake is not just tasty; it's fun to make. Your friends and family will love it! Now, gather your ingredients and start baking today. Enjoy every bite!

Cranberry Orange Bliss Bundt Cake

A delightful bundt cake infused with fresh cranberries and orange flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups fresh cranberries, roughly chopped
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 0.5 cup Greek yogurt
  • 3 large eggs
  • 1 tablespoon orange zest
  • 0.5 cup freshly squeezed orange juice
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • 1 teaspoon orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or non-stick spray.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time, fully incorporating each before adding the next, followed by the Greek yogurt, orange zest, and vanilla extract, mixing until smooth.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with fresh orange juice, beginning and ending with the flour. Mix until just combined.
  • Fold in the chopped cranberries gently to distribute them evenly throughout the batter.
  • Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  • Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
  • For the glaze, combine the powdered sugar, orange juice, and orange zest in a bowl, whisking until smooth.
  • Once the cake has cooled, drizzle the glaze over the top, allowing it to drip down the sides.

Notes

Serve the cake on a beautiful cake stand, garnished with a few whole cranberries and orange slices around the base for an appealing look!
Keyword bundt, cake, cranberry, orange