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Cranberry Orange Bundt Cake

Cranberry Orange Bundt Cake

  • Prep Time: 10 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 mins
  • Yield: 1 cake 1x

Description

A winning combo of tart cranberry, citrus, and seasonal spices all topped off with a sweet orange glaze! A cake perfect for a holiday brunch or dessert!


Ingredients

Scale

Cake

  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups plain greek yogurt
  • 2/3 cup vegetable oil
  • 1 1/2 TBS orange zest
  • 1 TBS vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 TBS baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 3/4 tsp salt
  • 1/2 cup fresh orange juice
  • 2 cups cranberries (fresh or frozen, do no thaw if frozen)

Orange Glaze

  • 2 1/4 cups sifted powdered sugar
  • 1/21 TBS orange zest
  • 1 TBS orange juice
  • 13 TBS whole milk

Instructions

Cake

  1. Preheat oven to 350°F and generously grease a 9 or 10 cup Bundt pan.
  2. In a stand mixer, using the paddle attachment, beat eggs and sugar together until light and fluffy, a few minutes. Next add greek yogurt, oil, zest and vanilla and mix on low to medium speed until combined. Stopping to scrape down sides of the bowl as necessary.
  3. In a separate bowl, whisk together flour, baking powder, spices and salt. With mixer on low speed, gradually add dry ingredients to egg/sugar mixture, alternately with the orange juice, beginning and ending with the dry ingredients. Beat until just combined. Fold in cranberries.
  4. Pour batter into prepared Bundt pan.
  5. Bake for 1 hour to 1 hour and 15 min, or until a skewer inserted in the middle of the cake comes out clean.
  6. Let cool in pan about 30 minutes before removing and letting cool completely.

Glaze

  1. In a small bowl, whisk powdered sugar, zest, and orange juice until smooth. Begin adding milk, about a tsp at a time, until you reach the desired consistency.
  2. Pour glaze over cake and let set before slicing.