Cranberry Orange Bundt Cake

• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup fresh orange juice
• 1 teaspoon orange zest
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh cranberries, chopped
• 1/4 cup sugar for dusting

Steps

1. 1 Preheat oven to 350°F (175°C) and grease a 10-inch bundt pan.
2. 2 In a large bowl, cream together granulated sugar, butter, and oil.
3. 3 Beat in eggs one at a time, then stir in vanilla extract, orange juice, and zest.
4. 4 In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. 5 Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. 6 Fold in chopped cranberries gently.
7. 7 Pour batter into prepared bundt pan and smooth the top.
8. 8 Bake for 50 minutes, or until a toothpick inserted comes out clean.
9. 9 Allow cake to cool in the pan for 10 minutes, then invert onto a wire rack.
10. 10 While warm, sprinkle with additional sugar.
11. 11 Let the cake cool completely before serving.

Nutrition

Tips

• For extra orange flavor, use orange extract in addition to the zest and juice.
• If cranberries are out of season, frozen ones work just as well—no need to thaw.
• Make sure your bundt pan is well greased to avoid sticking.

Storage

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat slices in the microwave for 20 seconds for a warm treat.

Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or a warm chai latte for a cozy treat.

FAQ