This Cranberry Orange Bundt Cake is a lightened up version of a holiday classic.
- 2 1/3 cups whole wheat white flour*
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg (optional)
- 2 tsp orange zest (about 2 medium oranges)
- 1/4 cup coconut oil, softened
- 1/4 cup unsalted butter, softened
- 3/4 cup coconut sugar (or dry sweetener of choice)
- 2 large eggs, room temperature
- 7oz (~3/4 cup) plain greek yogurt (I used fage total)
- 1/2 cup orange juice
- 1/4 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 1/2 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.
*You can probably use half whole wheat half all purpose, but I have not tested this myself.
*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
- Category: Cake
- Serving Size: 1 slice
- Calories: 205
- Sugar: 17
- Fat: 8
- Carbohydrates: 30
- Fiber: 2
- Protein: 4