T-Cranberry Orange Bundt Cake

Every slice of this super moist, ultra flavorful cranberry orange Bundt cake boasts a buttery brown sugar orange crumb, tart juicy cranberries, and a ribbon of cinnamon-sugar. Drizzle with a simple orange glaze for an impressive cake that’s a welcome addition to any holiday party or brunch.

Cake

3 cups ( 375g) all-purpose flour ( spooned & leveled)

2 and ½ teaspoons baking powder

1 and ¼ teaspoons salt

1 and ½ cups ( 340g) unsalted butter, softened to room temperature

1 cup ( 200g) packed light or dark brown sugar

½ cup ( 100g) granulated sugar

2 Tablespoons fresh orange zest

5 large eggs, at room temperature

½ cup ( 120g) full-fat sour cream, at room temperature*

2 teaspoons pure vanilla extract

½ cup (120ml) milk, at room temperature

¼ cup (60ml) fresh orange juice*

1 and ¾ cups ( 220g) fresh or frozen cranberries (do not thaw if frozen)*

Filling

⅔ cup ( 135g) packed light or dark brown sugar

2 teaspoons ground cinnamon

Orange Glaze

1 and ½ cups ( 180g) confectioners’ sugar

3 to 4 Tablespoons (45 to 60ml) fresh orange juice*

Note: Ingredients may have been altered from the original.

Directions at sallysbakingaddiction.com

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