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Cranberry Orange Bundt Cake

This citus tangy cranberry orange bundt cake is a family favorite in the summer and around the holidays!

Prep Time
25 mins
Cook Time
1 hr
Cool Time
1 hr
Total Time
2 hrs 25 mins
Servings: 12 slices
Calories: 598 kcal
Course: Cake
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large mixing bowl, beat together Eggs and Sugar for 3 minutes on high speed, until fluffy and pale in color.
  3. Add Butter, then Coconut Oil, and finally Vanilla, blending between each ingredient.
  4. Add in Buttermilk and Greek Yogurt until well blended.
  5. 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.
  6. Toss Cranberries with 1/2 tablespoon Flour, and fold them into the batter with 1tablespoon Orange Zest.
  7. 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.
  8. 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.
  9. 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.
  10. Roll Cranberries in the remaining 1 cup of Sugar to coat. Do it in small batches.
  11. Finally, make the orange glaze. In a small bowl, combine Confectioner’s Sugar, freshly squeezed Orange Juice, and a bit of Orange Zest.
  12. 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.
  13. Top the cooled bundt cake with the orange glaze and sugared cranberries, pour remaining berries into the middle if desired. Slice and Enjoy!

Nutrition Information

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

% 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.