Recipe Background
There is no dessert that brings more wonderful seasonal flavors to your eager taste buds all at once like this Winter Citrus Bundt™ Cake! This cake is tender and sweet, but everywhere you look you'll find holiday favorites: fresh, vibrant orange baked into the golden cake and drizzled atop it as a glaze! Tart cranberries and a warm cinnamon-sugar swirl fill each slice, and a snowy touch of vanilla brings it all together! Winter Citrus Bundt Cake is the perfect treat for your winter celebration, no matter the holiday or even if it's a holiday at all!
There is no dessert that brings more wonderful seasonal flavors to your eager taste buds all at once like this Winter Citrus Bundt™ Cake! This cake is tender and sweet, but everywhere you look you'll find holiday favorites: fresh, vibrant orange baked into the golden cake and drizzled atop it as a glaze! Tart cranberries and a warm cinnamon-sugar swirl fill each slice, and a snowy touch of vanilla brings it all together! Winter Citrus Bundt Cake is the perfect treat for your winter celebration, no matter the holiday or even if it's a holiday at all!
Ingredients
For the cake:
- 3 cups all-purpose flour spooned and leveled
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/2 cups unsalted butter room temperature
- 1 3/4 cups light or dark brown sugar packed, divided
- 1/2 cup granulated sugar
- 1 orange zested
- 5 large eggs room temperature
- 1/2 cup full-fat sour cream room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup milk room temperature
- 1/4 cup fresh orange juice
- 1 3/4 cups fresh or frozen cranberries not thawed if frozen
- 2 teaspoons ground cinnamon
For the glaze:
- 1 1/2 cups confectioners' sugar plus more, to taste
- 3 tablespoons fresh orange juice plus more, to taste
Directions
- Preheat the oven to 350 degrees F.
- Grease a 10-inch Bundt pan or fluted tube pan.
- In a large bowl, add the flour, the baking powder, and the salt and whisk to combine.
- In a large bowl, add the butter, 1 cup of the brown sugar, the granulated sugar, and the orange zest and using an electric handheld mixer, beat until combined, about 2 minutes.
- Add the eggs, the sour cream, and the vanilla to the butter mixture and beat on medium speed until combined. Make sure to scrape down the sides and the bottom of the bowl as needed. Don't worry if the butter mixture looks curdled, that's normal.
- Add the flour mixture, the milk, and 1/4 cup of the orange juice to the butter mixture and beat on medium speed until completely combined into a batter.
- Add the cranberries to the batter and fold to combine. The batter should be thick but silky.
- In a medium bowl, add the remaining brown sugar and the cinnamon and stir to combine.
- Pour 1/2 of the batter evenly into the prepared fluted tube pan.
- Sprinkle the cinnamon-sugar evenly on top of the cake batter layer in the tube pan and pack it down slightly. The cinnamon-sugar layer will be thick.
- Add the remaining batter on top of the cinnamon-sugar layer, spreading it out evenly.
- Bake until a toothpick inserted into the cake comes out clean with just a few lightly moist crumbs attached, about 55 minutes-1 hour 10 minutes.
- Transfer the cake from the oven and allow it to cool for 2 hours in the pan.
- Invert the slightly cooled cake onto a wire rack or serving dish and allow it to cool completely.
- In a bowl, add 1 /2 cups of the confectioners' sugar and 3 tablespoons of the remaining orange juice and whisk to combine. If the glaze seems too thick, add the extra orange juice, a little at a time, until it reaches a consistency that can be drizzled. If the glaze seems too thin, add the extra confectioners' sugar, a little at a time, until the desired consistency is reached.
- Drizzle the glaze evenly over the cake.
- Serve.
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