This cranberry bundt cake is a delightful treat that’s both sweet and tart. With juicy cranberries mixed into a soft, fluffy cake, it’s perfect for any gathering!
Baking this cake fills your kitchen with a warm, yummy smell. I love serving it with a sprinkle of powdered sugar on top—it looks fancy but is super easy to make!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cake. If you need a gluten-free option, consider using a 1:1 gluten-free flour blend. I find that these blends work well in bundt cakes.
Butter: Unsalted butter is best for controlling the salt level. However, you can use margarine or coconut oil as a substitute if you’re looking for a dairy-free option.
Sour Cream: This adds moisture and richness. You can replace it with Greek yogurt or buttermilk if needed. I prefer Greek yogurt for its similar texture and tanginess.
Cranberries: Fresh cranberries are ideal for this recipe, but frozen ones work just as well. If cranberries are out of season, you could use blueberries or cherries for a different twist.
Lemon Zest: This adds a lovely brightness. If you’re looking for a different flavor, try orange zest instead—it pairs nicely with cranberries!
How Do You Achieve a Perfectly Moist Bundt Cake?
One crucial step is to alternate adding the dry ingredients with sour cream, which helps keep the batter light and fluffy. Mixing too much can lead to a dense cake. Here’s how:
- Always start and finish with the dry ingredients to avoid overmixing.
- When creaming butter and sugar, ensure they’re well combined for a fluffy texture.
- Let the cake cool in the pan for about 15 minutes to firm up, making it easier to invert.
Following these tips will help ensure your cranberry bundt cake turns out moist and delicious every time! Enjoy!
Cranberry Bundt Cake
Ingredients You’ll Need:
Basic Ingredients:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh or frozen cranberries
- 1 tbsp lemon zest (optional)
- ½ cup granulated sugar (for cranberry toss)
- Powdered sugar for garnish (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk or lemon juice
How Much Time Will You Need?
This delightful cranberry bundt cake will take about 20 minutes of prep time, plus 50-60 minutes of baking time. Allow for an additional 15 minutes of cooling in the pan before inverting. You’ll need just over an hour and a half from start to finish to enjoy this sweet treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Begin by preheating your oven to 350°F (175°C). Grease and flour a bundt pan to ensure your cake comes out smoothly after baking. A good coating of butter or cooking spray followed by a dusting of flour works wonders!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This step is important for even rising and flavor throughout the cake. Set this mix aside for later.
3. Prepare the Cranberries:
In a small bowl, toss the fresh or frozen cranberries with ½ cup of granulated sugar. This will help reduce their tartness and prevent them from sinking in the batter. Set the bowl aside as well.
4. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to beat together the softened butter and remaining sugar until the mixture is light and fluffy, which should take about 3-4 minutes. This creates a nice texture for your cake!
5. Add the Eggs and Vanilla:
Add the eggs one at a time, ensuring each one is well mixed in before adding the next. Stir in the vanilla extract until all is blended smoothly.
6. Combine Dry Ingredients and Sour Cream:
Add the dry ingredient mixture in three portions, alternating with the sour cream. Start and finish with the flour mixture. Mix gently until everything is just combined to keep the cake light and fluffy.
7. Fold in the Cranberries:
Gently fold in the sugared cranberries and lemon zest if you are using it. Be careful not to overmix here; a few streaks of flour are okay!
8. Bake the Cake:
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool and Invert:
Once baked, allow the cake to cool in the pan for about 15 minutes. After this time, carefully invert the cake onto a wire rack to cool completely.
10. Prepare the Glaze:
For the glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk or lemon juice until smooth. Adjust to your desired consistency—thicker for drizzling or thinner for pouring!
11. Glaze the Cake:
Once the cake has cooled, drizzle the glaze over the top. This adds a sweet finish that complements the tart cranberries beautifully.
12. Serve and Enjoy:
Optionally garnish with extra cranberries or a dusting of powdered sugar if you want to get a little fancy! Slice and serve your gorgeous cranberry bundt cake as a delightful treat for family and friends.
This cake is not only moist but also bursting with tart cranberry flavor, accompanied by a sweet glaze—perfect for any occasion! Enjoy every slice!
Can I Use Frozen Cranberries for This Recipe?
Absolutely! Frozen cranberries work just as well as fresh ones. There’s no need to thaw them before use; just toss them in the mixture straight from the freezer, as this helps prevent them from sinking in the batter.
Can I Make This Cake Ahead of Time?
Yes, you can prepare the cake a day in advance. Just store it in an airtight container at room temperature. If you’d like, you can glaze it right before serving to keep it looking fresh and pretty!
How Should I Store Leftover Cake?
Store any leftover cranberry bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, consider cutting it into slices and freezing them. Just wrap the slices tightly in plastic wrap and place them in a freezer-safe container for up to 2 months.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, you can substitute it with plain Greek yogurt or buttermilk. Both will provide similar moisture and tanginess to the cake.