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Overhead view of slices of a cranberry orange bundt cake with orange glaze.
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5 from 2 votes

Cranberry Orange Bundt Cake with Orange Glaze

This Cranberry Orange Gugelhupf, flavored with orange zest, studded with cranberries, and yeast raised, is the perfect weekend breakfast.
Prep Time30 minutes
Cook Time35 minutes
Proofing time1 hour
Total Time2 hours 5 minutes
Course: Afternoon Kaffee, Breakfast
Cuisine: German
Keyword: Bundt Cake, Cranberry, Orange
Servings: 12
Calories: 429kcal

Equipment

  • Bundt Pan
  • Stand Mixer

Ingredients

Cake Dough

  • 200 grams fresh cranberries
  • 425 grams ap flour
  • 150 grams granulated sugar
  • 12 grams active dry yeast
  • 175 ml whole milk luke warm
  • 2 eggs room temperature
  • 200 grams butter room temperature
  • 1 orange zested
  • 1 tsp vanilla extract

Orange Glaze

  • 300 grams powdered sugar
  • 6 tbsp fresh orange juice
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Instructions

Cake Dough

  • Wash the cranberries and set them aside to dry.
  • In the bowl of a stand mixer, whisk the flour and sugar together.
  • Make a well in the center of the dry ingredients.
  • Pour the yeast and milk into the well, then stir them together and incorporate a little bit of the flour and sugar.
  • Cover with a towel and set aside for 10 minutes.
  • After the ten minutes, stir the contents of the bowl together.
  • Add in the remaining dough ingredients except for the cranberries.
  • Use the dough hook to knead everything together for 20 minutes on low speed.
  • Once kneaded, use a rubber spatula to stir the cranberries into the dough.

Assemble and bake

  • Preheat the oven to 350 F and place a rack in the center of the oven.
  • Spray a bundt cake with baking spray. Scoop the dough into the prepared pan and smooth it out so that it is level all the way around.
  • Cover the bundt pan with an airtight cover or a towel and set somewhere warm to rise for 1 hour.
  • Check the cake after an hour, it should have risen to within 1" of the surface of the pan, if not let it sit for another 15 minutes.
  • Once risen, bake the cake for 35-40 minutes. Rotate the cake halfway through to ensure even baking and browning.
  • The cake is finished when the surface is golden brown and the internal temperature is between 200 F and 210 F.
  • Once finished baking, remove the pan from the oven and place it on a cooling rack for 10-15 minutes to cool slightly.
  • Place a second cooling rack face down onto the surface of the gugelhupf.
  • Holding onto both the pan and the cooling rack, swiftly flip them over so that the bundt pan is face up.
  • The cake should just pop right out, but if it doesn't, tap on the top of the pan a few times and leave it to sit for a couple of minutes and the cake should slide right out.

Make the Glaze

  • In a medium bowl, whisk the orange juice and powdered sugar together.
  • Once the cake is cool to the touch, drizzle it with the orange glaze.
  • Use a serrated knife to slice the cake and serve.

Notes

This cake is best eaten the day it is baked but if stored in an airtight container it will keep for 2-3 days after baking.

Nutrition

Serving: 1slice | Calories: 429kcal | Carbohydrates: 69g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 138mg | Potassium: 113mg | Fiber: 2g | Sugar: 39g | Vitamin A: 507IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg