Flip it!

Homemade Cranberry Orange Bundt Cake with Glaze


For the Cake:

1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of sour cream
1 cup of granulated sugar
3 large eggs
Zest of one orange (approximately 1 tablespoon)
Juice of one orange
1/2 cup of unsalted butter
2 tablespoons of granulated sugar (for pan)
1 1/2 cups of fresh cranberries

For the Glaze:

1 cup of powdered sugar
2 – 3 tablespoons of water, milk, or orange juice


  1. Preheat and Prep: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a bundt pan generously with cooking spray. Sprinkle the 2 tablespoons of granulated sugar evenly over the bottom of the pan. Sprinkle 1/4 cup of the fresh cranberries on top of the sugar. Set the prepared pan aside.
  2. Cream the Butter and Sugar: In a mixing bowl, cream together the butter and sugar until the sugar takes on a lemony hue, which should take approximately 4 to 5 minutes. Add the eggs one at a time, mixing well after each addition.
  3. Add Orange Flavor: Incorporate the orange juice and zest into the mixture. Then add the sour cream.
  4. Combine Dry Ingredients: Once the wet ingredients are well combined, add the flour, salt, and baking powder. Mix until all the ingredients are fully integrated. Stir in the remaining 1 1/4 cups of fresh cranberries.
  5. Baking Time: Transfer the cake batter into the prepared bundt pan. Bake for 50 to 55 minutes or until a tester inserted into the cake comes out clean. Allow the cake to rest in the pan for 5 minutes after removing it from the oven. Then, carefully turn the cake onto a wire rack to cool.
  6. Prepare the Glaze: While the cake is cooling, prepare the glaze. In a separate bowl, mix the powdered sugar with 2 to 3 tablespoons of water, milk, or orange juice, adjusting the liquid amount to achieve your desired glaze consistency.
  7. Glaze the Cake: Once the cake has cooled sufficiently, drizzle the glaze over the top and sides of the cake.


  1. The cake may appear tall in the provided picture due to the use of a smaller bundt pan; a standard 8-cup bundt pan is recommended.
  2. The amount of flour listed is accurate and results in a delightful tart cranberry cake.
  3. When sprinkling sugar in the pan, ensure it’s distributed evenly to avoid sugar clumps.
  4. If you prefer a sweeter cake, consider substituting cranberries with Craisins (dried cranberries) for a milder tartness.