Cranberry Orange Bundt Cake

Prep Time: 20 minutes | Bake Time: 50–60 minutes | Serves: 10–12

Ingredients (Cake)

• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp orange zest
• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk (or 1 cup milk + 1 Tbsp lemon juice, let sit 5 mins)
• 1 cup fresh or frozen cranberries, roughly chopped
• 1 Tbsp flour (for tossing cranberries)

Ingredients (Orange Glaze)

• 1 cup powdered sugar
• 2-3 Tbsp orange juice (freshly squeezed best)

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan very thoroughly.
2. Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
3. Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Combine: Gradually add the dry ingredients to the wet ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Cranberries: In a small bowl, toss the chopped cranberries with 1 Tbsp flour. Fold the floured cranberries gently into the cake batter.
6. Bake: Pour the batter into the prepared Bundt pan and spread evenly. Bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
8. Make Glaze: Once the cake is cool, whisk together the powdered sugar and orange juice until a smooth, drizzling consistency is reached.
9. Serve: Drizzle the glaze over the cooled Bundt cake. Garnish with fresh cranberries and orange zest if desired.