Cranberry Orange Bundt Cake
User Reviews
5.0
6 reviews
Excellent
Cranberry Orange Bundt Cake
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This citus tangy cranberry orange bundt cake is a family favorite in the summer and around the holidays!
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Ingredients
Cranberry Orange Cake
- 3 large eggs room temperature
- 2 cups granulated sugar
- 12 tablespoons unsalted butter melted
- ⅓ cup coconut oil or canola or vegetable oil
- 2 teaspoons vanilla extract
- ½ cup buttermilk room temperature
- ½ cup Greek yogurt room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups fresh or frozen Cranberries (rinsed, dried and tossed with 1/2 tablespoon flour)
- 1 tablespoon orange zest plus more for glaze
Sugared Cranberries
- ½ cup water
- 1 ½ cups granulated sugar divided
- 2 cups fresh cranberries rinsed and dried
Orange Glaze
- 1 ½ cup confectioner’s sugar
- 3 tablespoons orange juice
- 1 teaspoon orange zest
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Instructions
- 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 fluffy and pale in color.
- Add Butter, then Coconut Oil, and finally Vanilla, blending between each ingredient.
- Add in Buttermilk and Greek Yogurt until well blended.
- In a separate bowl, sift together Flour, Baking Powder, Baking Soda, and Salt. Slowly add the dry ingredients into the wet ingredients and mix on low speed until blended.
- Toss Cranberries with 1/2 tablespoon Flour, and fold them into the batter with 1tablespoon Orange Zest.
- Pour batter into prepared Bundt pan. Bake 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, remove Bundt pan, and cool completely.
- Next make the sugared cranberries. In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. Bring to a boil, then let simmer on low heat for 5 minutes.
- Pour the sugar water into a bowl with the Cranberries, toss to fully coat. Remove Cranberries with a slotted spoon and transfer to parchment-lined baking sheet or metal rack, to let cranberries dry for 1 hour.
- Roll Cranberries in the remaining 1 cup of Sugar to coat. Do it in small batches.
- Finally, make the orange glaze. In a small bowl, combine Confectioner’s 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 the glaze, or more Sugar to thicken it.
- Top the cooled bundt cake with the orange glaze and sugared cranberries, pour remaining berries into the middle if desired. Slice and Enjoy!
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
598kcal
(30%)
Carbohydrates
102g
(34%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Cholesterol
78mg
(26%)
Sodium
226mg
(9%)
Fiber
2g
(8%)
Sugar
76g
(152%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 598kcal | 30% |
| Carbohydrates | 102g | 34% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 78mg | 26% |
| Sodium | 226mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 76g | 152% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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