A bright and sweet bundt cake filled with tart cranberries and lightly scented with fresh orange zest. Festive and perfect for Christmas with bright red cranberries sprinkled throughout. Serve in thin slices for a crowd or with a dollop of whipped cream.
Cuisine: Baked Goods
Keyword: bundt cake, cranberry
Author: Trish | The In Fine Balance Food Blog
¾tspfine sea salt
12ozfresh cranberriesusually found in 12 oz bags
1cupunsalted butter, softened8 oz
½cupgreek yogurtor sour cream
1tbsporange zestzest from one orange, zest before juicing
2tbspsorange juiceuse the juice from the orange zested for the cake batter
pinch of salt
Preheat oven to 350 and generously spray bundt cake pan with baking cooking spray. This is cooking spray with flour mixed in.
Prepare cranberries by tossing with 1 tablespoon of flour.
Zest one orange and measure about 1 tablespoon of zest in a small bowl and toss with a teaspoon or so of flour. This helps prevent the zest from clumping together in the batter.
Measure dry ingredients in a medium bowl - 2 cups all purpose flour, baking powder and salt. Whisk together and set aside.
In the large bowl of a stand mixer, cream together softened butter and sugar on low speed. Then increase speed and continue beating until light and fluffy. About 2 minutes. Add eggs, one at time, beating at low spead after each egg until well incorporated. Add vanilla.
Mix in about half of the flour mixture and mix on low speed until just combined. Add yogurt, again mix in on low until just combined. Then finally, mix in remaining flour until just combined. Remove from stand mix and gently fold in the orange zest and cranberries.
Pour batter into prepared pan and bake at 350 for about 50-55 minutes. A tooth pick inserted into the center of the cake will come out clean when the cake is done. The top will be a beautiful golden brown. Remove from oven and place on a wire rack to cool.
Allow cake to cool slightly before removing from pan. Use a thin sharp knife to very gently loosen cake from around the center of pan and edges. Place a serving plater over the cake and carefully flip everything over. Cake should release easily. Allow the cake to continue to cool before drizzling with glaze.
To make the glaze combine icing sugar, orange juice and a pinch of salt. Whisk until smooth and creamy. Add more sugar to thicken if necessary or more juice for a thinner glaze. I like glaze to be on the thin side. Serve
Serve this cake in small slices if you are trying to serve a crowd. It makes a lovely centerpiece on a dessert table.A dollop of whipped cream is a very nice accompaniment.This recipe calls for greek yogurt, feel free to use sour cream, you will get a heavier and richer cake as a result. Cake can be frozen, unglazed, for about 3 months.Substitute blueberries for the cranberries.