This Cranberry Orange Bundt Cake is a lightened up version of a seasonal classic. Made with whole wheat white flour, greek yogurt, and coconut sugar. Moist and flavorful!
Happy MONDAY. So, today I turn the big 2-7. 27 Sounds weird. It feels “old” but not really that old… I’m not sure if I feel older or younger than that… age is just a number anyways, right?
My birthday weekend was definitely great though. My husband and I went to dinner on Friday night and then to a friend’s Saturday night to play some games. AKA eat food and drink, basically. It’s funny how different game nights are in your late 20’s compared to you early 20’s. At 21 we were playing drinking games, or board games turned into drinking games. Now we’re playing board games and just drinking casually. Oh, and then the water bottles all come out at 10:30pm because no one can handle a hangover anymore. And if I am being honest, I had two glasses of wine, drank the bottle of water (and hydrated throughout the day) and STILL WOKE UP WITH A HEADACHE. Um, what is wrong with me? #old << that’s what. Same thing happened the other weekend after a few beers. Literally three beers, and I had the worst headache all day long the day after. I don’t really drink much as it is, and haven’t in a while now that I think of it, so maybe that is what did it.
Anyways, with it being the holiday season I thought it only appropriate I bring you a holiday cake today. I’m honestly not much of a traditional birthday cake eater anyway. Cookies? YES. Ice cream? DOUBLE YES. But mainly I was dying to try out my bundt pan that we got as a wedding gift. And I had some cranberries in the freezer, so I thought “What the heck. Who doesn’t love a good holiday bundt cake?” But of course we’re making some (healthier) substitutions…
whole wheat white flour
And I was rather delighted with how moist the cake still turned out with using whole wheat white flour. I promise this is not one of those dry, cardboard-tasting whole wheat cakes that no one wants to touch at your holiday party. For one, it’s too pretty not to try. And two, its got icing on it for goodness sake’s. This one is just a simple powdered sugar and orange juice glaze. Definitely takes the cake up a notch. I wouldn’t really recommend going without.
But can I just tell you how nervous I was when I was ready to flip this bad boy out?! Oh man. I greased the heck out of the bundt pan, making sure to get all the crevices, because I did NOT want any mishaps. I used both butter and coconut oil, and lightly dusted with flour, just to be sure I wouldn’t have any issues. And it came out PERFECTLY. Pretty much jumped for joy and yelled from the kitchen to my husband “IT CAME OUT”. Sounds a little strange out of context now that I think about it… Moving on.
[Tweet “A healthier twist on a holiday classic: Cranberry Orange Bundt Cake”]
Pretty certain this cake should be on your holiday table.
- 2⅓ cups whole wheat white flour*
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg (optional)
- 2 tsp orange zest (about 2 medium oranges)
- ¼ cup coconut oil, softened
- ¼ cup unsalted butter, softened
- ¾ cup coconut sugar (or dry sweetener of choice)
- 2 large eggs, room temperature
- 7oz (~3/4 cup) plain greek yogurt (I used fage total)
- ½ cup orange juice
- ¼ cup milk (I used non-dairy)
- 1 tsp almond extract (or vanilla)
- *1/2 tsp orange extract if you want stronger orange flavor, but not necessary
- 1 heaping cup cranberries, fresh or thawed, roughly chopped (measured, then chopped)
For the glaze
- 1 cup powdered sugar
- 2 TBS orange juice* (I used the juice of the oranges)
- Get out your eggs, yogurt, and orange juice and allow to get to room temperature, set aside for later.
- Preheat oven to 350F, thoroughly grease a 10-15" bundt pan with butter (or coconut oil) and lightly dust with flour. Set aside.
- In a medium bowl combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and orange zest. Whisk until combined and set aside.
- In large bowl, using stand mixer with paddle attachment or electric hand mixer, cream together softened coconut oil, butter, and coconut sugar on medium-high speed. The coconut sugar takes a little longer to cream with the oil and butter, so make sure to cream about 2 minutes, until coconut sugar crystals are less noticeable. Scrape down the sides before the next step.
- Add in your eggs, greek yogurt, orange juice, milk, and almond extract. Mix on low-medium speed, until evenly combined.
- Add in your flour mixture and gently combine on low speed. Adding in batches if needed. Batter will be thick.
- Layer your bundt pan with a small amount of batter, then evenly spread ½ cup of cranberries. Layer with more batter and rest of cranberries, finish with batter on top.
- Bake cake for 35-40 minutes. Cover loosely with foil after 20 minutes to prevent cake from browning too much. Check cake with inserted toothpick to see if done. Cake should come out with little to no crumbs.
- Allow cake to cool in pan for 30 minutes before removing. Make the glaze while cake is cooling. Combine powdered sugar and orange juice in a small bowl.
- Once cooled, gently bang pan on counter to loosen cake. Flip onto cooling rack. Place plate under cooling rack to catch glaze. In a zigzag pattern pour glaze over cake. You may have reserve glaze that catches on the plate. I used this to go over the cake a second time.
- Once glaze has set, about 15 minutes, slice and serve.
*Depending on how thick or thin you want your glaze, start with 1 TBS or OJ, then add 1-2 more TBS of OJ if you want thinner.
*Cake should keep up to 5 days fresh at room temperature, tightly wrapped and covered.
-Nutrition based on 16 servings, but cake could easily serve 20 with small slices.
-Recipe adapted from Joyful Healthy Eats
[Tweet “Make this gorgeous, HEALTHIER, Cranberry Orange Bundt Cake this season!”]
Yum yum yum.
Happy Cranberry Orange Bundt Cake Birthday to me.
Have a fantastic day everyone
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