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Orange Cranberry Bundt Cake


  • Author: Joscelyn Abreu
  • Cook Time: 45 mins
  • Total Time: 45 mins
  • Yield: 10-12 servings 1x

Description

This orange cake is flavorful, moist, and delicious! It’s also vegan friendly with gluten and refined sugar free options included!


Scale

Ingredients

Orange-Cranberry Bundt Cake: (GF recipe below)

  • 3 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain yogurt or sour cream (I used non-dairy plain coconut yogurt)
  • 3/4 cup milk of choice (I use almond milk)
  • 1/4 cup orange zest (about 3 medium oranges)
  • 1/2 cup orange juice
  • 1/2 cup oil of choice I use avocado or vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups fresh or frozen cranberries

Gluten-Free Orange-Cranberry Bundt Cake:

  • 1 1/3 cups gluten-free flour blend I used Bob’s Red Mill 1 To 1 Gluten Free Flour
  • 1 1/3 cup super-fine blanched almond flour
  • 1/3 cup coconut flour
  • 1 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup pure cane sugar or coconut sugar
  • 1 cup unsweetened plain yogurt or sour cream (I used non-dairy plain coconut yogurt)
  • 1/4 cup orange zest (about 3 medium oranges)
  • 1/2 cup orange juice
  • 1/2 cup milk of choice (I used almond milk)
  • 1/4 cup oil of choice (I use avocado or vegetable oil)
  • 1 teaspoon vanilla extract (or lemon extract for more lemon flavor)

Orange Glaze: (naturally sweetened option below)

  • 2 cups powdered sugar
  • 23 tablespoons orange juice
  • 1 teaspoon finely grated orange zest, optional

Naturally Sweetened Orange Cream Cheese Glaze:

  • 4 oz. cream cheese, softened (can use dairy-free)
  • 2 tablespoons maple syrup, use more or less to taste
  • 1 teaspoon finely grated orange zest, use more or less to taste (optional)
  • 23 tablespoons orange juice

Sugared Cranberries (optional):

  • 1/2 cup sugar + 1/21 cup extra for coating cranberries
  • 1/4 cup water
  • 12 cups cranberries

Instructions

Cake:

  1. Preheat oven to 350ºF. Generously grease a 10-12 cup bundt pan and set aside. I used the Nordic Ware Elegant Party Bundt Pan.
  2. In a large mixing bowl, combine the dry ingredients—flour(s), baking powder, baking soda, salt, and sugar. Gradually mix in the yogurt, milk, orange juice/zest, oil, and extract, beating just until batter is smooth. Stir in cranberries.
  3. Pour batter into the pan and place in the preheated oven on the middle rack. Bake for 45–55 minutes, or just until the center of the cake is set and a toothpick inserted comes out with only a few moist crumbs.
  4. Let cake cool in the pan 10–15 minutes before inverting. If cake doesn’t come out easily, hold pan vertically on its side and pat all around the outside of the pan with the palm of your hand. Invert onto a serving plate and let cool thoroughly before glazing.
  5. Drizzle cooled cake with glaze and serve.

Powdered Sugar Glaze:

  1. Combine powdered sugar with 1 1/2 tablespoons orange juice, stirring until smooth. Add additional orange juice only if needed. Glaze should be thick and barely pourable.

Cream Cheese Glaze:

  1. Mix together softened cream cheese, maple syrup, orange zest and enough orange juice to make the glaze pourable.

Sugared Cranberries:

  1. Combine 1/2 cup sugar and water in a small saucepan. Bring to a simmer and cook until sugar is dissolved and syrup coats the back of a spoon. Let cool.
  2. Meanwhile, place 1/2 cup sugar in a bowl.
  3. Once the syrup is cooled, stir in cranberries until all are evenly coated with the syrup. Remove with a slotted spoon and transfer to the sugar bowl.
  4. Toss the berries in sugar and place onto a large baking dish to dry. Repeat with remaining cranberries until all are coated, adding more sugar to the sugar bowl as needed.
  • Category: cake, dessert, gluten free