![\"Glazed](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/02\/Glazed-orange-cranberry-bundt-cake-made-with-sour-cream-orange-zest-and-orange-juice.jpg\")
<\/figure><\/div>\n\n\nThe simplest bundt recipe to remember has a 1-2-3-4 ratio of ingredients<\/a>, by volume, so it's 1 cup butter, 2 cups sugar, 3 cups flour, and 4 large eggs. Technically \"4 eggs\" isn't a volume measurement at all, but 1-2-3-4 is easy to remember.<\/p>\n\n\n\n The ratio 1-2-3-4 is by volume, but I actually prefer to convert it to weight measurements before I bake. You can use this list of baking conversions<\/a> to help you convert any baking recipe from cups to grams or ounces.<\/p>\n\n\n\n This is the same ratio I use for the chocolate chip bundt cake<\/a> and the apple bundt cake<\/a>. I don't mess with it because it makes such a great bundt with the perfect texture!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n Please see the recipe card for the exact ingredients and quantities.<\/p>\n\n\n\n If you are looking for a simple tea cake, check out this glazed orange cake<\/a> with poppy seeds baked in a loaf cake pan.<\/p>\n<\/div><\/div>\n\n\n\n Step 1<\/strong>: Combine the butter, sugar, and orange zest in the bowl of a stand mixer<\/a> fitted with the paddle attachment (image 1<\/strong>). Cream these ingredients together for several minutes until light and fluffy (image 2<\/strong>), then add the eggs one at a time, followed by the vanilla (image 3<\/strong>). Continue whipping to form a very airy but thick batter (image 4<\/strong>).<\/p>\n\n\n\n Step 2<\/strong>: whisk the dry ingredients in a separate bowl then add portions of the dry ingredients to the cake batter (image 6<\/strong>), alternating with the wet ingredients (image 7<\/strong>). Make sure to finish the cake batter with the dry ingredients last (image 8<\/strong>). <\/p>\n<\/div><\/div>\n\n\n\n Step 3<\/strong>: Mix the butter until it is smooth, but don't overmix it (image 9<\/strong>). Fold the cranberries in by hand using a spatula<\/a> (image 10<\/strong>). Make sure they are evenly dispersed throughout the batter (image 11<\/strong>).<\/p>\n<\/div><\/div>\n\n\n\n Step 4<\/strong>: Transfer the cake batter to a buttered and floured bundt cake pan<\/a> (image 12<\/strong>) then bake until golden brown and set (image 13<\/strong>) Use a cake tester<\/a> to verify that the inside is baked through. Let the bundt cake cool for 15 minutes before flipping onto a wire rack to cool completely (image 14<\/strong>).<\/p>\n\n\n\n Bakeware tip<\/strong>: Invest in Nordic Ware bundt pans<\/a>, which have a non-stick coating that helps bundt cakes unmould cleanly! <\/p>\n<\/div><\/div>\n\n\n\n Step 5<\/strong>: When the bundt cake has cooled completely, prepare the icing, combining the icing sugar and orange juice in a small bowl (image 15<\/strong>), then using a small whisk to combine them (image 16<\/strong>). Pour the glaze over the top of the bundt cake (image 17<\/strong>). Depending on how thick it is, it will run down the sides of the bundt but in a decorative way and not completely (image 18<\/strong>).<\/p>\n<\/div><\/div>\n\n\n For the glaze on this orange cranberry cake, I went with an easy icing sugar glaze that you can make with any liquid. Since you are pouring it on an orange cake, I flavoured the glaze with orange juice, but you could also use lemon juice for a more tart glaze or even plain milk to make it more neutral. If you go with milk, feel free to add a little vanilla extract or even a couple of drops of almond extract since almonds and orange go so well together.<\/p>\n\n\n\n The secret to the glaze is to keep it very thick. You don't need to use more than 30 mL (2 tablespoons) of liquid for 125\u2014160 grams (1\u20131-\u00bc cup(s)) of icing sugar. This ratio makes a thick glaze, but you can still pour it on a bundt cake<\/a>. It will run down decoratively without flowing into a pool at the bottom. This is the same ratio I used to glaze these cranberry lemon muffins<\/a>.<\/p>\n\n\n\n You may need to sift the icing sugar if it is very lumpy and use a whisk<\/a> to mix the liquid into the icing sugar to ensure a smooth icing without lumps. <\/p>\n\n\n If your cake rose and fell, or your cake collapsed<\/a> at some point in the baking process, it's possible that it is over-leavened with chemical leaveners<\/a>, baking powder<\/a> and\/or baking soda<\/a>, or it's possible that you whipped too much air into the batter (although I think this is unlikely with this recipe...). You could have trapped pockets of air in the batter as you filled the pan. It's important to push the batter into the edges and corners of the pan to make sure there are no gaps of air. I don't refrigerate bundt cakes once they are glazed. Cover this cake and store it at room temperature for 3 days. For longer storage, you may want to consider freezing portions for later. If you want to freeze it, you may want to skip the glaze, which might become gooey when defrosted.<\/p> <\/div> Unmoulding a bundt cake is stressful. The elaborate and intricate designs create so many nooks and crannies where we all know cake will get stuck. To unmould a bundt pan, cool it for about 20 minutes, until the cake is firm but still warm. At that point, you should be able to flip it onto a wire rack to cool completely. If you have never used a one before, be sure to read this post on how to use a bundt pan<\/a> before you begin!<\/p> <\/div> Bundt cakes are notorious for sticking to bundt cake pans. There are a number of causes that are to blame, from the way you prepare the pan to the finish of the pan itself, that set us up for trouble. I encourage you to use soft butter to smooth it onto every single crevice of the pan before dusting generously with flour, tapping the excess. Use this post on preparing a cake pan<\/a> as your guide. If your bundt cake cooled in the cake pan and is stuck, I recommend preheating your oven to 300 \u00baF and putting the cake pan back in the oven to warm it up. Within 10 minutes, you can check on it and try unmoulding it again. The goal is not to dry out the cake, but you need to warm up the edges of the pan and of the cake to melt the fats so that it will slide out. Of course, if you didn't prepare your cake pan correctly, the cake may be stuck for good. Sorry.<\/p> <\/div> <\/div>\n\n\n\n This recipe for orange cranberry cake is a family favourite, made with sour cream to make a moist bundt cake that is perfect to serve with afternoon tea during the fall and winter months. Plus, it's a great dessert to feed a crowd! Here are some other cranberry baking recipes to try:<\/p>\n\n\nIngredients<\/h2>\n\n\n\n
![\"Ingredients](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Ingredients-to-make-an-orange-cranberry-bundt-cake.jpeg\")
<\/figure><\/div>\n\n\n\n
Substitutions and Variations<\/h2>\n\n\n\n
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How to Make an Orange Cranberry Bundt Cake<\/h2>\n\n\n
![\"Creaming](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Creaming-butter-with-sugar-and-orange-zest-then-adding-eggs-and-vanilla-to-make-an-orange-bundt-cake-with-cranberries.jpg\")
<\/figure><\/div>\n\n\n![\"Whisking](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Whisking-dry-ingredients-then-adding-to-cake-batter-alternating-with-orange-juice-and-sour-cream-to-make-an-orange-cranberry-bundt-cake.jpg\")
<\/figure><\/div>\n\n\n![\"Folding](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Adding-cranberries-to-orange-cake-batter-to-make-a-bundt-cake.jpg\")
<\/figure><\/div>\n\n\n![\"Orange](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Baking-an-orange-cranberry-bundt-cake-in-a-bundt-pan-until-golden-then-cooling-on-a-wire-rack.jpg\")
<\/figure><\/div>\n\n\n![\"Whisking](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2024\/01\/Preparing-an-orange-icing-to-garnish-a-cranberry-orange-bundt-cake.jpg\")
<\/figure><\/div>\n\n\n![\"Cranberry](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/04\/Cranberry-orange-bundt-cake.jpg\")
<\/figure><\/div>\n\n\nTips for Making Great Icing<\/h2>\n\n\n\n
![\"Slicing](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/02\/Serving-glazed-orange-cranberry-cake-made-with-sour-cream-orange-zest-and-orange-juice.jpg\")
<\/figure><\/div>\n\n\nBundt Cake Baking FAQs<\/h2>\n\n\n\n
Other Great Cranberry Baking Recipes<\/h2>\n\n\n\n
![\"A](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2025\/11\/Easy-apple-butter-cookies-with-pumpkin-seeds-dried-cranberries-and-white-chocolate-360x480.jpg\")
![\"Slices](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2021\/01\/Orange-cranberry-bundt-cake-glazed-and-sliced-360x480.jpg\")
![\"Drizzling](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2023\/03\/Lemon-cranberry-muffins-with-a-lemon-glaze-360x480.jpeg\")
![\"Dust](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2017\/04\/Dust-cranberry-chestnut-financiers-with-powdered-sugar-360x480.jpg\")
![\"Cranberry](\"https:\/\/bakeschool.com\/wp-content\/uploads\/2018\/04\/Cranberry-orange-bundt-cake-360x360.jpg\")
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