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A slice of Cranberry Orange Cake With Glaze, showing the moist crumb and bright red cranberries.

Cranberry Orange Cake With Glaze

This cranberry orange cake is a delightful dessert, perfect for holidays or any time you want a bright, seasonal flavor. The cake is moist and tender, with a sweet and tart combination of cranberries and orange. The simple glaze adds a beautiful finish and extra citrusy sweetness.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 35 minutes
Servings: 12 slices
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour spooned & leveled
  • 2.5 teaspoons baking powder
  • 1.25 teaspoons salt
  • 1.5 cups unsalted butter softened to room temperature
  • 1 cup light or dark brown sugar packed
  • 0.5 cup granulated sugar
  • 2 Tablespoons fresh orange zest
  • 5 large eggs at room temperature
  • 0.5 cup full-fat sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • 0.5 cup milk at room temperature
  • 0.25 cup fresh orange juice
  • 1.75 cups fresh or frozen cranberries do not thaw if frozen
For the Filling
  • 0.66 cup light or dark brown sugar packed
  • 2 teaspoons ground cinnamon
For the Orange Glaze
  • 1.5 cups confectioners’ sugar
  • 3-4 Tablespoons fresh orange juice

Equipment

  • 10-inch Bundt pan
  • Handheld or stand mixer
  • Large bowl
  • Small bowl
  • Wire rack

Method
 

  1. Preheat your oven to 350°F (177°C) and grease a 10-inch Bundt pan.
  2. In a large bowl, whisk together the flour, baking powder, and salt. Set this aside. In a separate bowl, use a mixer to beat the softened butter, brown sugar, granulated sugar, and orange zest until creamed, about 3 minutes. Add the eggs, sour cream, and vanilla extract. Beat on medium speed until combined. Scrape down the sides and bottom of the bowl as needed. The mixture may look curdled, but this is normal and will resolve when you add the dry ingredients.
  3. Add the dry ingredients to the wet ingredients. Pour in the milk and fresh orange juice. Beat on medium speed until the batter is completely combined. Stir in the cranberries. The batter should be thick yet silky.
  4. To make the filling, mix the 2/3 cup brown sugar and cinnamon together in a small bowl.
  5. Pour half of the cake batter evenly into the prepared Bundt pan. Sprinkle the cinnamon sugar mixture evenly over the batter, keeping it away from the edges to prevent sticking. Pour the remaining cake batter evenly over the filling.
  6. Bake for 55-70 minutes, or until a toothpick inserted into the cake comes out clean with a few moist crumbs. This cake is dense, so it may take longer than expected.
  7. Remove the cake from the oven and let it cool in the pan for 1 hour. Then, carefully invert the slightly cooled cake onto a wire rack or serving dish and allow it to cool completely.
  8. To make the glaze, whisk together the confectioners’ sugar and 3 tablespoons of orange juice. Add more orange juice, 1 tablespoon at a time, to reach your desired consistency. If the glaze is too thin, add more confectioners’ sugar. Drizzle the glaze over the cooled cake before serving.

Notes

Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

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