Orange Cranberry Chip Bundt Cake

Sometimes you don’t need an excuse to bake a cake. If you are in the mood for cake, just bake a cake! For me as you well know by now, I love a bundt cake. I bake a lot of them – they are easy and very versatile. They can be almost anything you want them to be. Today’s Orange Cranberry Chip Bundt Cake is dressed up with orange zest, dried cranberries and chocolate chips. It can work as an everyday cake, or you can use it as a celebration cake because all of the flavors are a party!

Orange Cranberry Chip Bundt Cake

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup (2 sticks) unsalted butter
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest from three oranges preferably organic
3 eggs
1 tsp vanilla
1 cup buttermilk or 1/2 cup sour cream mixed with 1/2 cup milk
3/4 cup semi sweet chips
1/2 cups dried cranberries
powdered sugar for dusting the finished cake

Preheat oven to 350°
Butter and flour a bundt pan. It is worth taking the time to do this well as the cake will unmold more cleanly.
Add the flour, baking powder, baking soda and salt to a medium bowl. Whisk together and set aside.
In a stand mixer with the paddle attached cream the butter and sugar until light and fluffy – about 3 minutes.
Add in the zest and vanilla until well combined.
Add in the eggs, one at a time, beating well after each addition.
Reserve about 1/4 cup of the flour mixture in a separate bowl and add in the dried cranberries and chips. Set aside
With the mixer on low add the flour mixture in thirds and the buttermilk in halves alternately, beginning and ending with the flour.
Fold in the chips, cranberries and remaining flour.

Put the batter into the prepared Bundt pan and drop the pan on the counter to clear out any air bubbles. Bake in the preheated oven for 55 – 60 minutes until a cake tester comes out clean. Let the cake cool on a wire rack and then invert to remove from the pan.

This Orange Cranberry Chip Bundt Cake is bursting with bright citrus flavor, tart cranberries, and rich chocolate chips—a combination that’s as festive as it is delicious. One helpful tip: toss the cranberries and chocolate chips in a bit of the flour mixture before folding them into the batter. It’s not a perfect solution, but it does help prevent them from sinking straight to the bottom. And perhaps the best part? This cake actually gets better as it sits. The flavors deepen, and the texture becomes even more moist after a day or two—making it a perfect make-ahead dessert for gatherings or just an indulgent treat to enjoy throughout the week.