How do I keep my cranberry orange bundt cake from sticking to the pan?

Brush every ridge with softened butter using a pastry brush, dust thoroughly with flour, and tap out the excess. Bake, then cool in the pan for exactly 10 minutes before inverting; longer and the sugars start to glue the cake to the metal. If it resists, lay a hot damp towel over the inverted pan for 2 minutes and lift again.

Should I use fresh or frozen cranberries for the swirl?

Both work beautifully. Fresh cranberries give the brightest color; frozen go straight from freezer to saucepan with one extra minute of simmering. Do not thaw frozen berries first, since they weep and thin the compote. Avoid dried cranberries here, they never soften into a proper swirl.

Why did my cranberries sink to the bottom of the cake?

Sinking happens when whole berries are folded into thin batter. This recipe avoids it by cooking the cranberries into a thick compote and layering it between batter, kept away from the pan walls. The compote's body suspends it in place, so you get ribbons instead of a berry basement.

My orange glaze is too thin and runs right off. How do I fix it?

Whisk in sifted powdered sugar one tablespoon at a time until the glaze ribbons off the spoon and holds a trail for 2 seconds. If it is too thick, add orange juice literally a few drops at a time. Glaze the cake while it is warm, not hot, so the coating sets with a shine instead of melting away.

Can I make this bundt cake ahead and freeze it?

Yes, it freezes beautifully for up to 1 month. Cool the unglazed cake completely, wrap in two layers of plastic wrap plus foil, and freeze. Thaw overnight in the refrigerator, bring to room temperature, then glaze and decorate. The crumb emerges moist and the orange flavor is, if anything, deeper.

Cranberry Orange Bundt Cake: Moist & Bright

Ingredients

Scale

2 cups fresh cranberries, or frozen (do not thaw)
1/2 cup granulated sugar, for the swirl
1/4 cup fresh orange juice, for the swirl
1 teaspoon fresh orange zest, for the swirl
3 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
1 cup unsalted butter, softened to room temperature
1 3/4 cups granulated sugar
2 tablespoons fresh orange zest (from 2 large oranges)
4 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup full-fat sour cream, at room temperature
1/2 cup fresh orange juice, at room temperature
1 1/2 cups powdered sugar, sifted, for the glaze
3 to 4 tablespoons fresh orange juice, for the glaze
1 teaspoon fresh orange zest, for the glaze
1 pinch fine salt, for the glaze

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Instructions

Simmer the cranberries, sugar, orange juice, and zest 8 to 10 minutes until jammy; cool to room temperature.
Heat the oven to 350F (175C). Brush a 10 to 12 cup bundt pan with softened butter into every ridge, dust with flour, and tap out the excess.
Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
Beat the butter, sugar, and orange zest 3 to 4 minutes until light and fluffy; scrape the bowl halfway.
Add the eggs one at a time, beating well after each, then beat in the vanilla.
On low, alternate adding the dry ingredients with the sour cream and orange juice, ending with dry; mix just until combined.
Layer one third of the batter in the pan, dollop half the cooled compote (away from edges), repeat, and top with the remaining batter.
Draw a knife through once in a slow figure eight to marble; do not over-swirl.
Bake 55 to 65 minutes until a skewer comes out with moist crumbs but no wet batter.
Cool in the pan exactly 10 minutes, then invert onto a rack and lift the pan off.
Whisk the powdered sugar, orange juice, zest, and salt into a pourable glaze; brush over the warm cake and let set 20 minutes.
Optional sugared cranberries: simmer water and sugar, soak cranberries 1 hour, drain, dry 45 minutes, and roll in sugar; scatter over the cake with orange zest curls.

Author: Zakaria Lazar
Prep Time: 30 minutes
Cook Time: 1 hour