Cranberry Orange Bundt Cake

Course: Dessert

Cuisine: American

Keyword: Bundt Cake Recipe, Cranberry Orange Bundt Cake, Holiday Cake Recipes

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 211kcal

Author: Ashley

This delicious Cranberry Orange Bundt Cake is a lightened up version of a seasonal classic with a few healthy ingredient swaps. It's finished with a simple orange glaze and you can decorate as you please. A stunning cake recipe for your holiday table.

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Equipment

10-15 cup Bundt Pan

Ingredients

For the Cake

2 ⅓ cups whole wheat white flour or whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
¼ teaspoon cinnamon
¼ teaspoon nutmeg optional
1 tablespoon orange zest about 2 medium oranges
¼ cup unsalted butter softened
¼ cup coconut oil softened
1 cup coconut sugar or dry sweetener of choice
2 large eggs room temperature
¾ cup plain greek yogurt 2% fat is best but 0% works too.
½ cup orange juice
¼ cup milk I used non-dairy
½ teaspoon almond extract or vanilla
½ teaspoon orange extract if you want stronger orange flavor or orange emulsion
1 ½ cups fresh cranberries roughly chopped (measured, then chopped)

For the Glaze

1 cup confectioners sugar
2 tablespoons orange juice

Instructions

Preheat oven to 350ºF. 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 a large bowl using a stand mixer with paddle attachment or electric hand mixer, cream together softened butter, coconut oil and coconut sugar on medium-high speed. The coconut sugar takes a little longer to cream with the butter and oil, 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 eggs, greek yogurt, orange juice, milk, almond extract and orange extract (if using). Mix on low-medium speed, until evenly combined.
Add in your flour mixture and gently combine on low speed. Adding in batches as 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 35-45 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 15 minutes before placing a cooling rack or plate over top, then flipping.
Once cooled, make glaze and pour over cooled cake. You may have reserve glaze that catches on the plate. I used this to go over the cake a second time.
Slice and serve. Once glaze has set, about 15 minutes, slice and serve.

Notes

FLOUR - whole wheat pastry flour will give you the best texture while using a whole grain flour. Whole Wheat White Flour may be subbed. Or 1 1/3 cups all-purpose with 1 cup whole wheat. I have not tested with a gluten-free flour, but I suggest Bob's Red Mill 1-to-1 Gluten Free Baking Flour.

GLAZE - depending on how thick or thin you want your glaze, start with 1 TBS of OJ, then add 1-2 more TBS of OJ if you want it thinner.

STORING - cake can be stored up to 5 days fresh at room temperature, tightly wrapped and covered.

Nutrition approximate; based on 16 servings, but cake could easily serve 20 with small slices.

Nutrition