A fresh tart Cranberry Orange Bundt Cake topped with a sweet Orange Glaze to complete the dish! Its the perfect dessert recipe for the holidays.
So it is Saturday afternoon as I’m writing this, little man and big man aka “the husband” are out for the count taking a nap together and I’m trying to get a little work done.
My husbands brother and his family leave for Ecuador this coming thursday for a year so we have spent a majority of the weekend helping them with a garage sale, painting around the house, and just spending time with them. Every time its time to go Cason just starts crying because he doesn’t want to leave his cousins and stop playing.
It breaks my heart to think of how he’ll be when they won’t be just “down the street” and we have to say goodbye to them.
This week has been crazy and I have been cutting things down to the wire lately so I decided to try and get a little ahead.
As I’ve been “running” from activity to activity this week I whipped up this Cranberry Orange Bundt Cake.
Can you believe I’ve never made one before? I know crazy right!
Because it was my “freshmen” run at making a bundt cake I had a definite mishap. Fortunately I was able to get the cake out of the pan without a hastle but when I was pouring the glaze on top I did it when the bundt cake was on the serving platter. Definitely a no no.
The glaze was dripping down the sides and looked beautiful… until it started to form puddles of glaze on the platter which then caused the bottom of the bundt cake to soak up the glaze. Not so good.
Lesson of the day when making bundt cakes with glaze, make sure you put the cake on a cooling rack with a plate underneath then pour the glaze on so that it drips down through the rack onto the other plate and you can transfer the cake to a serving platter. Looking absolutely beautiful!
Ya live and you learn.
The good news is this Cranberry Orange Bundt Cake was still amazing and definitely not shy on flavor. It is not overly sweet, which is a pleasant surprise. The natural fresh flavors of the cranberries and orange is what sticks out the most, which is my favorite part of this cake …. and I know it will be your favorite too!
This Cake is perfect for the Holidays, I hope it makes a debut on your table soon!
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- 2 1/2 cups of all purpose flour
- 1/2 cup of sugar
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/4 teaspoon of cinnamon
- 1 teaspoon of orange zest
- 1/3 cup of orange juice
- 1/4 cup of vanilla greek yogurt
- 1/2 cup of coconut oil, melted
- 1 teaspoon of vanilla extract
- 2 eggs
- 1 cup of fresh cranberries (or frozen, just make sure they are thawed)
- Orange Glaze:
- 1 cup of powdered sugar
- 2 tablespoons of milk
- 1 tablespoon of orange juice
- Preheat oven to 350.
- In a large bowl add flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
- In a small bowl, mix orange juice, greek yogurt, coconut oil, vanilla extract, and eggs.
- Add wet mixture to dry mixture until combine.
- Add in cranberries and slowly mix to combine.
- Spray bundt cake pan with PAM.
- Add batter to pan.
- Bake at 350 for 30 minutes, or until toothpick comes out of clean.
- Remove from oven and let cool for 5-10 minutes. Flip cake pan upside down and slowly remove cake from pan and place on a cooling rack with plate underneath.
- In a small bowl, mix powdered sugar, milk, and orange juice. Whisk until powdered sugar is combined and there are no more lumps.
- Slowly pour glaze over bundt cake let glaze harden and serve!