Cranberry Orange Sour Cream Holiday Bundt

Drizzled with sweet orange glaze and bursting with a bounty of sugared cranberries, this delightful bake-ahead bundt cake will make a welcome addition to any upcoming holiday gathering.

20 min
Prep Time
50 min
Cook Time


Bundt Cake

  • 12 tablespoons Crystal unsalted butter, softened
  • 1½ cups sugar
  • 3 eggs
  • 1¼ cups Crystal sour cream
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon almond extract
  • Zest of 1 orange
  • 2¼ cups flour
  • 3 tablespoons cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1½ cups fresh cranberries
  • Nonstick baking spray


  • 2 cups powdered sugar
  • 1 tablespoon fresh orange juice and zest
  • 1-2 tablespoons Crystal whole milk

Products used

  • Sour Cream

  • Whole Milk

  • Unsalted Butter


  • Step 1

    Heat oven to 350 °F. Spray a 12-cup bundt pan with nonstick baking spray.

  • Step 2

    In a stand mixer or large bowl, mix together softened butter, sugar, and eggs, mixing until well-blended and very light and fluffy. Add sour cream and vanilla, almond extract, and orange zest. Mix just until combined.

  • Step 3

    In a large bowl, whisk together flour, cornstarch, salt, and baking soda. Slowly add flour mixture to egg mixture, mixing just until mixed. Fold in cranberries.

  • Step 4

    Pour batter into prepared bundt pan.

  • Step 5

    Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

  • Step 6

    Cool for 10 minutes, then invert onto a cooling rack or serving plate. Allow to sit until cake is cool to the touch before serving.
  • Step 7

    In a small bowl, whisk together powdered sugar and milk. Drizzle icing over cooled cake.
  • Step 8

    Decorate as desired.

    To create sugared cranberries for garnish, place a cooling rack over a baking sheet. Place 2 cups fresh cranberries in a gallon-sized ziploc bag. Drizzle with 2 Tbsp egg whites, toss to coat. Transfer to cooling rack. Sprinkle with sugar until coated. Allow to sit overnight until sugar is hardened.

    Make Ahead Tips: Bake this bundt the day before for best results!