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Cranberry Orange Bundt Cake Recipe

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4.2 from 14 reviews

This Cranberry Orange Bundt Cake is a delightful, moist cake featuring whole wheat flour, fresh cranberries, and bright orange flavors. It’s perfect for festive occasions or a special dessert, combining subtle spices with a tangy orange glaze that enhances the fruitiness and adds a beautiful finish.

Ingredients

Dry Ingredients

  • 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)

Wet Ingredients & Others

  • 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 preferred, 0% works too)
  • ½ cup orange juice
  • ¼ cup milk (non-dairy preferred)
  • ½ teaspoon almond extract (or vanilla)
  • ½ teaspoon orange extract (optional for stronger orange flavor)
  • 1 ½ cups fresh cranberries (roughly chopped after measuring)

Glaze

  • 1 cup confectioners sugar
  • 2 tablespoons orange juice

Instructions

  1. Preheat and prepare pan: Heat your oven to 350ºF (175ºC). Grease a 10-15″ bundt pan thoroughly with butter or coconut oil and lightly dust it with flour. Set aside to ensure non-stick baking.
  2. Mix dry ingredients: In a medium bowl, whisk together whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg (if using), and orange zest until fully combined. This ensures even distribution of flavor and leavening.
  3. Cream fats and sugar: Using a stand mixer with paddle attachment or an electric hand mixer, beat softened butter, coconut oil, and coconut sugar on medium-high speed for about 2 minutes. This step helps dissolve the sugar crystals for a light, fluffy texture. Scrape down the sides thoroughly.
  4. Add wet ingredients: Mix in eggs, Greek yogurt, orange juice, milk, almond extract, and orange extract (if using) on low-medium speed until the batter is uniform and smooth.
  5. Combine with dry ingredients: Gradually add the flour mixture to the wet ingredients in batches, mixing gently on low speed. The batter will be thick — avoid overmixing to keep the cake tender.
  6. Layer batter and cranberries: Pour a small amount of batter into the bundt pan, then evenly distribute half of the chopped cranberries. Add another layer of batter, the remaining cranberries, then finish with the last batter layer on top, ensuring even cranberry distribution.
  7. Bake the cake: Place the bundt pan in the oven and bake for 35-45 minutes. After 20 minutes, loosely cover the top with foil to prevent excessive browning. Check doneness with a toothpick inserted into the center; it should come out clean or with very few crumbs attached.
  8. Cool cake: Allow the cake to sit in the pan for 15 minutes, then carefully invert it onto a cooling rack or plate. Let the cake cool completely before glazing.
  9. Prepare and apply glaze: Whisk confectioners sugar with orange juice until smooth. Pour the glaze evenly over the cooled cake. Use any reserved glaze on the plate to drizzle a second time over the cake for extra coverage and flavor.
  10. Serve: Let the glaze set for about 15 minutes. Slice and serve your delicious cranberry orange bundt cake at room temperature.

Notes

  • Whole wheat white flour can be substituted with whole wheat pastry flour for a lighter texture.
  • Using fresh cranberries is recommended, but frozen can be used if thoroughly thawed and drained.
  • Use room temperature eggs and softened fats for better creaming and mixing.
  • If you prefer less sweetness, reduce coconut sugar slightly or adjust glaze sugar quantity.
  • Optional spices like nutmeg add warmth but can be omitted if desired.
  • Using non-dairy milk makes this cake suitable for lactose-sensitive diets.

Find it online: https://marthatasty.com/cranberry-orange-bundt-cake-recipe/