Cranberry Bundt Cake Recipe
User Reviews
5
Cranberry Bundt Cake Recipe
Description
This recipe mixes eggs, granulated sugar, melted butter, olive oil, vanilla, and buttermilk with flour, baking powder, baking soda, salt, and orange zest. Fresh cranberries are coated lightly with flour before folding into the batter to prevent sinking. The batter is baked at 350°F in a bundt pan for nearly an hour until a toothpick inserted comes out mostly clean with some moist crumbs, ensuring a tender texture.
After cooling, the cake is drizzled with a glaze made from powdered sugar, orange juice, and orange zest, which adds brightness and sweetness, enhancing the tart cranberries. Sugared cranberries can be used as an optional garnish for a festive appearance. This cake suits serving at dessert or special occasions.
Ingredients
For the Cranberry Orange Cake:
- 3 egg room temperature, large
- 2 cups granulated sugar
- 12 Tbsp butter melted (not hot, unsalted
- 1/3 cup olive oil light; or canola oil
- 2 tsp vanilla extract
- 1 cups buttermilk room temperature
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp orange zest from 1 orange, plus more for glaze
- 2 cups cranberries rinsed, dried and tossed with 1/2 Tbsp flour, fresh
For the Orange Glaze and Topping:
- 1 1/2 cup powdered sugar
- 3 Tbsp orange juice or to reach desired consistency, freshly squeezed
- 1 tsp orange zest
- 1 cup cranberries optional garnish, sugared
Instructions
How to Make Cranberry Bundt Cake:
- Preheat oven to 350˚F with a rack in the center of the oven. Generously butter and flour a bundt pan, tapping out excess flour.
- In a large mixing bowl, beat together eggs and sugar for 3 minutes on high speed, until pale in color.
- Add olive oil, then melted butter, and finally vanilla extract, blending between each ingredient then mix in buttermilk until well blended.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt then mix the dry ingredients into the wet ingredients on low speed until no flour streaks remain.
- Toss cranberries with 1/2 Tbsp flour and fold them into the batter along with 1 Tbsp orange zest.
- Pour batter into prepared bundt pan. Bake at 350˚F for 55-60 minutes, or until a toothpick comes out mostly clean with some moist crumbs. Cool 15 minutes in pan then invert onto a wire rack and cool completely before drizzling with orange glaze.
To Make the Orange Glaze:
- In a small bowl, combine powdered sugar, freshly squeezed orange juice, and a bit of orange zest. Stir together until smooth. You should have a thick pourable consistency. Add more orange juice to thin out the glaze and more powdered sugar to thicken it up.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12people
Amount Per Serving
Calories 497 kcal
% Daily Value*
| Calories | 497kcal | 25% |
| Carbs | 76g | |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 74mg | 25% |
| Sodium | 190mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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