Cranberry sour cream bundt cake is a moist and tender cake filled with tart fresh cranberries and a subtle taste of orange and cinnamon. Topped with a sweet orange glaze.
This cranberry sour cream bundt cake is the perfect holiday bake. The perfect balance of sweet and tart with the most moist cake from the sour cream. It's sure to be a show stopper.
WHY YOU WILL LOVE THIS
SWEET & TART: I love the combination of sweet oranges and tart cranberries, and I've added a bit of cinnamon for a subtle spice.
BUTTERY GLAZE: This simple glaze is so easy to make and tastes so good.
EASY TO MAKE: Bundt cakes are always a favorite because they only require one pan, and always look so pretty.
- SUGAR/ZEST: You will start by rubbing the sugar and zest together to help bring our the flavor from the zest.
- OIL: I used coconut oil, but any neutral oil will work great.
- SOUR CREAM: I used a light sour cream. You could also sub in plain greek yogurt.
- ORANGE JUICE: After you zest your orange you will want to juice it, and remember to save a bit for the glaze as well.
- FLOUR: I used cake flour, but all-purpose is fine to use as well.
- CRANBERRIES: I used fresh cranberries, but frozen would be fine also.
STEP BY STEP INSTRUCTIONS
STEP ONE: In a medium bowl zest the orange over the sugar. Rub together with your finger until the zest is aromatic and completely mixed into the sugar.
STEP TWO: Add the oil, eggs, vanilla, sour cream, and orange juice to the sugar and zest and mix on medium speed for 2-3 minutes.
STEP THREE: Add salt, baking powder, cinnamon and flour and mix til combined. Fold cranberries into batter.
STEP FOUR: Pour batter into prepared bundt pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the cake has sat for about 15 minutes, transfer to a cooling rack to cool completely.
STEP FIVE: Mix together melted butter, orange juice and powdered sugar. Add more orange juice until you reach the desired consistency. Pour glaze over bundt cake.
EXPERT BAKING TIPS
Make sure that you grease your bundt pan very well. I always use a spray called Baker's Joy, but you can also butter and flour the whole pan.
When bundt is fairly cool I usually run a knife or small spatula around the cake while its still in the pan to make sure all the edges are detached and loose before turning it out of the pan.
I like having a thicker glaze, but feel free to add more juice or less powdered sugar to get your desired consistency. You can also just make a thin glaze using orange juice and powdered sugar, but I love adding the butter. It gives it so much flavor.
Yes, this can be made into 2 loaf pans, or you could half the recipe and make just one loaf. Baking time should be about the same, maybe 5 minutes less.
No, feel free to sprinkle with powdered sugar, top with buttercream or serve naked. The cake is so moist and has a lot of flavor, so it isn't necessary.
I like to use a toothpick into one of the little cracks that looks like it could still be wet. If it comes out clean then you know your cake is done baking.
STORING AND FREEZING
Cranberry sour cream bundt cake may be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
This cake freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving. You can also freeze individual slices in ziplock bags for an easy on the go breakfast or snack.
OTHER POPULAR CAKE RECIPES TO TRY
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Cranberry Sour Cream Bundt Cake
- 2 cups granulated sugar
- zest of an large orange
- 1 cup oil I used melted coconut oil
- 1 teaspoon vanilla extract
- 4 large eggs room temp
- 1 cup sour cream or greek yogurt room temp
- ¼ cup orange juice room temp
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon cinnamon
- 2¾ cups cake flour all-purpose can be used also
- 1½ cups cranberries
- ¼ cup melted butter
- 2-3 tablespoon orange juice
- 2 cups powdered sugar
- Preheat the oven to 325 F. Grease a 10 cup bundt pan with non-stick cooking spray. Set aside.
- In a medium bowl zest the orange over the sugar. Rub together with your finger until the zest is aromatic and completely mixed into the sugar.
- Add the oil, eggs, vanilla, sour cream, and orange juice to the sugar and zest and mix on medium speed for 2-3 minutes.
- Add salt, baking powder, cinnamon and flour and mix til combined.
- Fold cranberries into batter.
- Pour batter into prepared bundt pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the cake has sat for about 15 minutes, transfer to a cooling rack to cool completely.
- Mix together melted butter, orange juice and powdered sugar. Add more orange juice until you reach the desired consistency. Pour glaze over bundt cake.