Amazing 12-Serving Cranberry Almond Orange Bundt Cake

Oh, you HAVE to make this cake! When the holidays roll around, my kitchen just isn’t complete until I’ve pulled something gorgeous and citrusy out of the oven. This Cranberry Almond Orange Bundt Cake is my absolute favorite showstopper. It smells like a winter morning spent in sunshine.

It’s unbelievably moist, thanks to a trick involving the zest and the almonds, and the bursts of tart cranberry cut through the sweetness perfectly. Forget dry, boring holiday cakes; this one is rich, flavorful, and holds its shape beautifully, just begging for that light drizzle of glaze on top. Trust me, one slice and your guests will start asking for the recipe before dessert is even over!

Why This Cranberry Almond Orange Bundt Cake is a Must-Bake

Honestly, this isn’t just a cake; it’s an experience in soft texture and bright flavor. I keep coming back to this recipe because it manages to be tender without being fussy. It carries all the best parts of holiday baking!

• It stays moist for days—seriously, if you have leftovers, they’re still fantastic the next day.
• That bright punch from the orange zest wakes everything up!
• The ground almonds give it a subtle, nutty depth that standard flour cakes just don’t have.
• And those cranberries? They pop with just the right amount of tartness.

If you enjoyed the flavors in my cranberry pistachio shortbread, you are going to adore this Bundt!

Gathering Ingredients for Your Cranberry Almond Orange Bundt Cake

You can’t rush greatness, and that starts with having the right crew assembled! We’re looking at two main groups here: the actual cake batter ingredients, which make this Bundt cake so tender, and then the optional, but totally delicious, orange glaze.

The key to this recipe, like any great batter, is making sure everything is prepped right. Seriously, don’t skip the room temperature eggs—they whip up so much better! Think of this as setting the stage for perfect texture. We’ll be using some basics but elevated with that fabulous almond flavor and sharp citrus. If you love the brightness of my Apple Cinnamon German Pancake, you’ll appreciate the fresh zest here!

For the Cake Batter

Here’s what you’ll need to pull together for the main event, the body of the Cranberry Almond Orange Bundt Cake:

• 1 cup Unsalted butter, softened—make sure it’s not melted!
• 1 3/4 cups Granulated sugar
• 4 Large eggs, and they absolutely need to be at room temperature
• 1 tsp Vanilla extract
• 3 cups All-purpose flour
• 1 tsp Baking powder
• 1/2 tsp Salt
• 1 cup Buttermilk
• 1 tbsp Orange zest—that’s usually what you get from about 2 medium oranges. Be generous!
• 1/2 cup Finely ground almonds (almond flour works great too)
• 1 cup Fresh or frozen cranberries—if they are really big, just halve them quickly.

For the Optional Orange Glaze

If you want that beautiful, slightly tart finish, you just need three things to make this simple glaze:

• 1 cup Powdered sugar
• 2 tbsp Orange juice—freshly squeezed is always best!

That’s it! We just whisk these until they’re perfectly smooth.

Step-by-Step Instructions for the Cranberry Almond Orange Bundt Cake

Okay, time to get baking! These steps really walk you through making sure your Cranberry Almond Orange Bundt Cake comes out perfectly—moist, tender, and looking gorgeous in that pan. We’ve got about 20 minutes of prep and then almost an hour in the oven, but the cooling time is crucial, so hang tight!

Before we even touch the butter, pull those eggs out—room temperature is key for the creaming step! And if you’re baking this for a holiday gathering, make sure you check out my tips for Apple Cider Chicken for another great autumnal dish.

Preparing the Pan and Oven

First things first, we need the oven heated up to 350°F (175°C). Now, for the Bundt pan—and listen closely because this is vital for a clean release! You need to grease and flour your 10-cup Bundt pan like you mean it. Really get into those crevices! I like to use a silicone brush to spread softened butter everywhere, then dust with flour and tap out the excess. Butter and flour is safer than any spray for intricate pans like this!

Mixing the Cranberry Almond Orange Bundt Cake Batter

Start by creaming the softened butter and the sugar together. Get it nice and fluffy, take a minute or two until it looks lighter in color. Then, beat in those four eggs, making sure one is fully incorporated before adding the next one. Don’t forget the vanilla!

Next, we alternate our dry and wet mixtures. Whisk your flour, baking powder, and salt together in one bowl. In another, mix your buttermilk, the beautiful orange zest, and the ground almonds. Add a third of the dry mix, mix until *just* blended—and I mean just! Then half the wet mix, then another third of the dry, the rest of the wet, and finish with the final bit of dry ingredients. Overmixing turns this dream cake into a brick, so stop once those last flour streaks disappear.

Baking and Cooling Procedures

Gently fold in those beautiful cranberries with a spatula—don’t mash them! Pour the batter evenly into your prepared Bundt pan and slide it into the preheated oven. It generally takes about 50 to 60 minutes. To check if it’s done, stick a wooden skewer right in the center; if it comes out clean, you are golden!

Here’s where patience matters most: Let the cake cool right there in the pan on a wire rack for exactly 15 minutes. No peeking early! After those 15 minutes, carefully flip the cake out onto the rack to finish cooling completely, which generally takes about an hour. This two-stage cool ensures the cake keeps its shape and stops steam from getting trapped.

Finishing the Cranberry Almond Orange Bundt Cake with Glaze

If you want that tangy orange hit on top, wait until the cake is totally cool—cold, even! If you glaze it warm, the sugar will just melt right off. Whisk your powdered sugar and orange juice together until you get a nice, drizzly consistency. Drizzle it artfully over the top and let it set for a few minutes before slicing. Isn’t that gorgeous?

Tips for the Perfect Cranberry Almond Orange Bundt Cake

Even though this Cranberry Almond Orange Bundt Cake is pretty foolproof, I have a couple of tried-and-true tips that I always follow to make absolutely sure it comes out picture-perfect every single time. You want that bright citrus flavor to shine, right?

First up, let’s talk buttermilk substitution, because we’ve all run out at the worst time! If you’re in a pinch, just take one tablespoon of white vinegar or fresh lemon juice and stir it into a full cup of regular milk. Let it sit on the counter for five minutes. It will look a little curdled, but that’s totally fine; it creates that exact acidic texture we need to activate the baking powder and keep things tender. It works like a charm!

Also, if you are making this ahead of time, skip the glaze until just before serving. The zest really keeps the inside flavorful, but the glaze can get a little sticky if it sits too long. Check out my banana oatmeal bars for another recipe that’s great for future planning!

Storage and Reheating for Your Bundt Cake

This Cranberry Almond Orange Bundt Cake is actually one of the better cakes for storing because it’s so moist to begin with! You definitely don’t want to refrigerate it; it makes the cake edges get oddly dry. Keep it covered tightly at room temperature.

If you’ve drizzled that lovely orange glaze on top, you can usually keep it sitting out on the counter, well-covered with a cake dome or tented with plastic wrap, for about three days. The high sugar content in the glaze acts as a nice little preservative. If you want it to last longer than that—say, up to a week—then the fridge is okay, but make sure you let it come back to room temperature for a good hour before serving so it softens up again.

If you decide to leave the glaze off, this cake is even heartier! It can easily stay delicious for up to five days wrapped tightly on the counter. If you’re worried about it drying out over time, just wrap individual slices well in plastic wrap before sealing them in an airtight container. It’s the perfect make-ahead treat for parties. Speaking of treats you can make ahead, you should definitely check out my recipe for low-sugar applesauce oatmeal cookies!

As for reheating? Honestly, I rarely bother! It’s designed to be great at room temperature. But if you really want that “just out of the oven” feeling, just take a single slice and warm it in the microwave for about 10 to 15 seconds. It brings the moisture right back up without making it tough.

Variations on the Cranberry Almond Orange Bundt Cake

Part of the fun of any great recipe is making it uniquely yours, right? While I absolutely insist you try this Cranberry Almond Orange Bundt Cake exactly as written first—because the balance is just magic—I love hearing how you all tweak things! Don’t be afraid to experiment a little, especially when you have leftovers or want to change things up for the next batch.

For instance, if you don’t have almonds on hand, or maybe you just prefer a different nutty flavor, swapping them out is super easy. Pecans are such a fantastic substitution here. They toast up nicely in the oven and their buttery flavor pairs wonderfully with the orange zest. Just finely chop them or grind them just like you would the almonds!

If you’re feeling adventurous and want to lean even harder into that warming spice profile, try adding just a tiny bit of cardamom into your dry ingredients along with the baking powder. Cardamom and citrus are best friends! A half teaspoon does the trick because it has a strong presence. It adds a lovely, almost exotic aroma that really elevates the fruit notes. You can see how I play with seasonal flavors in my Cranberry Apple Twice Baked Sweet Potatoes, and this spice swap gives that cake a similar depth.

Another easy variation? Use orange-flavored yogurt instead of just buttermilk. It ups the orange intensity and adds even more moisture! Just make sure you cut back slightly on the orange juice in the glaze, or maybe skip the juice entirely and use milk instead, since you’re getting moisture from the yogurt.

Serving Suggestions for this Cranberry Almond Orange Bundt Cake

So you’ve gone through all the work, and now you have this stunning Cranberry Almond Orange Bundt Cake cooling on the rack! How do you serve it up? Honestly, this cake stands up beautifully on its own, but I always like to offer a little something extra on the side to enhance those bright, nutty tones.

For a gorgeous afternoon treat, a simple cup of hot coffee or a nice, bright Earl Grey tea is just perfect. The slight bitterness of the coffee cuts through the sweetness of the cake and that optional glaze just right. It makes for the coziest moment, especially when the weather turns chilly!

When it comes to temperature, I’m a bit of a purist: room temperature is usually best for Bundt cakes. That’s when the crumb feels softest and the aromatic orange oils really come through. However, if you’re serving it for a chilly evening dessert, warming up a slice for just 10 or 15 seconds in the microwave softens the cranberries slightly and makes it feel extra decadent. Try serving it as an accompaniment to my Pumpkin Cottage Cheese Bake if you are looking for a fantastic brunch spread!

If you are feeling really fancy, an extra dollop of lightly sweetened fresh whipped cream never hurt anyone. Keep it simple, though; this cake doesn’t need heavy sauces. It’s perfect just as it is!

Frequently Asked Questions About the Cranberry Almond Orange Bundt Cake

It’s totally normal to have questions when you’re making a new favorite cake, especially one that’s destined for a special occasion. Baking is science, but it’s also art, so let’s chat about how to get this beautiful Cranberry Almond Orange Bundt Cake just right!

Can I prepare the Cranberry Almond Orange Bundt Cake batter ahead of time?

I wouldn’t advise mixing up the whole batter too far in advance, no. Once you add the baking powder and mix everything together, those leavening agents get to work right away. If the batter sits for hours, your finished cake might end up a bit flat, and we want it fluffy! What you *can* do is mix all your dry ingredients together in one bag and your wet ingredients (minus the eggs) in another. Then, when you’re ready to bake, just bring your eggs/butter to room temp and mix it all up fresh. That way, you save time without sacrificing the rise!

What is the best way to ensure my Bundt cake releases cleanly?

Oh, the fear of the stuck cake! It’s the worst. For this type of dense, moist cake, you really need to commit to pan prep. My number one rule is the butter-and-flour method we talked about—really smear the softened butter into every corner, then dust generously with flour, tapping out the excess. If you’re worried, you can buy a specialty baking spray that actually contains flour mixed in; those sprays are magicians for Bundt pans. Just make sure you coat every single ridge!

Can I substitute the almonds in this cake?

Absolutely, you can easily swap out the almonds! If you have a nut allergy or just don’t have ground almonds, you can omit them entirely, but you’ll lose a little bit of that fantastic moisture and richness. If you want a substitute, fine-ground pecans are a wonderful, buttery swap. If you need it completely nut-free, try using finely ground sunflower seeds instead—they have a mild flavor that works beautifully with the cranberry and orange. Just mix them in the same way you would the almond flour!

If you’re looking for more robust meal solutions after your dessert, you absolutely have to try my recipe for Crockpot Chicken Pot Pie!

Estimated Nutritional Data for Cranberry Almond Orange Bundt Cake

I know some of you are just as curious about the numbers as you are about the creaming process! I pulled the nutritional info straight from my calculations based on the ingredients listed above. Remember, this is for one generous slice, yielding 12 servings total from the 10-cup pan.

For every slice of this amazing Cranberry Almond Orange Bundt Cake, the running estimate looks something like this—and honestly, for a satisfying holiday dessert, I think those numbers are pretty reasonable!

• Calories: 420
• Carbohydrates: 60g
• Protein: 7g
• Fat: 18g (Saturated Fat: 9g)
• Sugar: 35g

Now, here’s my little kitchen disclaimer, just to keep things honest! These figures are truly just estimates. They change a bit depending on precisely which brand of butter you use, how much juice you squeeze from your oranges for that zest, and whether you decide to skip the glaze or go heavy on the drizzle. If you’re using my recipe for amazing Sweet Potato Black Bean Enchilada Casserole, you know I always say that homemade means variances, and that’s part of the joy!

So, take those numbers as a great guideline, but don’t stress over them. Focus instead on how delicious that orange aroma is while it bakes!