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Cranberry Orange Bundt Cake

Baker-Bettie-cranberry-orange-bundt-cake

Prep Time: 25 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

Yield: 12 servings

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Baker-Bettie-cranberry-orange-bundt-cake

This cranberry orange bundt cake is incredibly light, tender, and moist. The bright orange flavor pairs perfectly with fresh cranberries to make a festive desert that looks stunning with very little effort!

Recipe by Baker Bettie

Ingredients

  • 2 C. (240 grams) all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • ¼ tsp. fine sea salt
  • 1 C. (227 grams ) unsalted butter, room temperature
  • 1 ½ C. (300 grams) granulated sugar
  • 2 Tbsp. orange zest
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 4 large eggs (200 grams), room temperature
  • 1/4 C. (57 grams) milk, room temperature
  • 2 Tbsp. orange juice
  • 2 C. (250 grams) fresh or frozen cranberries
  • Baker’s Joy® Non-Stick Baking Spray

Directions

Prep

  1. At least 30 minutes before mixing the batter, take the butter, eggs, and milk out of the refrigerator to come to room temperature. It is especially important that the eggs are room temperature for this recipe due to the large quantity. Measure out the rest of the ingredients.
  2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C

 

To Make The Cake Batter

  1. Dry Ingredients: In a medium bowl, sift the flour and baking powder together. Add the salt,whisk together and set aside.
  2. Wet Ingredients: Combine the milk with the orange juice and set aside.
  3. Cream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter until fluffy. Add the sugar and cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing. Add the orange zest and mix to combine.
  4. Eggs: Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process. With the mixer running, add the vanilla.
  5. Alternate Wet & Dry: Alternate adding the dry ingredients into the bowl in three additions with the wet ingredients in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated.
  6. Cranberries: Fold the cranberries into the batter until evenly distributed.
  7. Pan: Liberally spray a 10 or 12 cup Bundt pan with non-stick spray. Transfer the batter to the pan and gently tap on the counter to release any air bubbles.
  8. Bake: Place the cake pan on a baking sheet and place in the oven at 350°F/175°C for 55-65 minutes until a cake tester inserted into the middle of the cake comes out with moist crumbs.
  9. Cool: Set the pan on a cooling rack and allow the cake to cool for 10 minutes before carefully turning out of the pan to fully cool on the cooling rack.
  10. To Make the Glaze: Whisk together the powdered sugar and orange zest with enough orange juice until you have a pourable glaze. Drizzle over the cooled cake before serving.
  11. Store: Wrap leftover cake in plastic wrap and keep at room temperature for up to 3 days.

Tips

Sugared cranberries and rosemary can be made the same way by dipping them in simple syrup and then coating them with granulated sugar. Follow the homemade sugared cranberry tutorial for detailed instructions. https://bakerbettie.com/sugared-cranberries/

Cranberry Orange Bundt Cake

Baker-Bettie-cranberry-orange-bundt-cake

Prep Time: 25 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 30 minutes

Yield: 12 servings

Ingredients

  • 2 C. (240 grams) all-purpose flour
  • 2 tsp. Clabber Girl® Baking Powder
  • ¼ tsp. fine sea salt
  • 1 C. (227 grams ) unsalted butter, room temperature
  • 1 ½ C. (300 grams) granulated sugar
  • 2 Tbsp. orange zest
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 4 large eggs (200 grams), room temperature
  • 1/4 C. (57 grams) milk, room temperature
  • 2 Tbsp. orange juice
  • 2 C. (250 grams) fresh or frozen cranberries
  • Baker’s Joy® Non-Stick Baking Spray

Directions

Prep

  1. At least 30 minutes before mixing the batter, take the butter, eggs, and milk out of the refrigerator to come to room temperature. It is especially important that the eggs are room temperature for this recipe due to the large quantity. Measure out the rest of the ingredients.
  2. Position an oven rack to the center position. Preheat the oven to 350°F/175°C

 

To Make The Cake Batter

  1. Dry Ingredients: In a medium bowl, sift the flour and baking powder together. Add the salt,whisk together and set aside.
  2. Wet Ingredients: Combine the milk with the orange juice and set aside.
  3. Cream: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter until fluffy. Add the sugar and cream together on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing. Add the orange zest and mix to combine.
  4. Eggs: Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process. With the mixer running, add the vanilla.
  5. Alternate Wet & Dry: Alternate adding the dry ingredients into the bowl in three additions with the wet ingredients in two additions, starting and stopping with the dry ingredients. Mix on medium speed in between each addition until fully incorporated.
  6. Cranberries: Fold the cranberries into the batter until evenly distributed.
  7. Pan: Liberally spray a 10 or 12 cup Bundt pan with non-stick spray. Transfer the batter to the pan and gently tap on the counter to release any air bubbles.
  8. Bake: Place the cake pan on a baking sheet and place in the oven at 350°F/175°C for 55-65 minutes until a cake tester inserted into the middle of the cake comes out with moist crumbs.
  9. Cool: Set the pan on a cooling rack and allow the cake to cool for 10 minutes before carefully turning out of the pan to fully cool on the cooling rack.
  10. To Make the Glaze: Whisk together the powdered sugar and orange zest with enough orange juice until you have a pourable glaze. Drizzle over the cooled cake before serving.
  11. Store: Wrap leftover cake in plastic wrap and keep at room temperature for up to 3 days.

Tips

Sugared cranberries and rosemary can be made the same way by dipping them in simple syrup and then coating them with granulated sugar. Follow the homemade sugared cranberry tutorial for detailed instructions. https://bakerbettie.com/sugared-cranberries/

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