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Cranberry Orange Bundt Cake with Cream Cheese Glaze

Cranberry orange Bundt cake pairs a tender, sour-cream-rich crumb with tart cranberries and a smooth cream cheese glaze. It bakes in a 10- to 12-cup Bundt pan and gets a bright finish from orange zest and juice.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • nonstick baking spray with flour for the pan
  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 1.75 cups granulated sugar
  • 4 eggs large, room temperature
  • 1 tablespoon orange zest finely grated
  • 1 teaspoon vanilla extract
  • 1 cup sour cream room temperature
  • 0.25 cup orange juice
  • 2 cups cranberries fresh or frozen
For the cream cheese glaze
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 tablespoons orange juice

Equipment

  • 1 10- to 12-cup Bundt pan
  • 1 electric mixer

Method
 

Make the cake
  1. Heat the oven to 350°F.
  2. Thoroughly coat a 10- to 12-cup Bundt pan with baking spray with flour.
  3. Set aside 1 tablespoon of the flour.
  4. Whisk the remaining flour with the baking powder, baking soda, and salt in a medium bowl.
  5. Beat the butter and granulated sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes.
  6. Beat in the eggs one at a time.
  7. Mix in the orange zest and vanilla.
  8. Mix the sour cream and 1/4 cup orange juice in a small bowl.
  9. Add the flour mixture and sour cream mixture to the butter mixture in alternating additions, beginning and ending with the flour mixture; mix just until combined.
  10. Toss the cranberries with the reserved tablespoon of flour.
  11. Gently fold the cranberries into the batter.
  12. Spread the batter evenly in the prepared pan.
  13. Bake until golden and a toothpick inserted near the center comes out with a few moist crumbs, 55 to 65 minutes.
  14. Cool the cake in the pan for 15 minutes.
  15. Invert the cake onto a wire rack and cool completely.
Make the cream cheese glaze
  1. Beat the cream cheese in a medium bowl until smooth.
  2. Beat in the powdered sugar and orange juice until the glaze is smooth and pourable.
  3. Drizzle the glaze over the completely cooled cake.
  4. Let the glaze set before serving.

Notes

For the best texture, bring the eggs and sour cream to room temperature and avoid overmixing once the flour is added. Store covered in the refrigerator for up to 4 days; freeze the unglazed cake tightly wrapped for up to 2 months. For a gluten-free version, use a cup-for-cup gluten-free flour blend.