Cranberry Orange Bundt Cake
A deliciously moist and fluffy cinnamon-spiced, orange-infused bundt cake stuffed full of sweet cranberries, and drizzled with an orange glaze!
Servings: 12 - 14 slices
Calories: 412kcal
Ingredients
For the Cake
- 3 cups (375g) cake flour*
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups (240g) dried cranberries
- Zest of 1 orange
- 4 large eggs room temperature
- 1 ½ cups (300g) light brown sugar
- 1 cup (226g) unsalted butter melted
- 1 cup (240g) Greek yoghurt room temperature
- ¼ cup (60ml) orange juice
For the Glaze
- 1 cup (125g) icing/powdered sugar
- 1 teaspoon orange juice
- 1 tablespoon water
Instructions
For the Cake
- Preheat the oven to 180C/350F/Gas 4. Grease a 10-inch bundt pan, and set aside.
- Whisk together the flour, baking powder, baking soda, spices, and salt. Toss in the cranberries and orange zest. Set aside.
- Whisk together the eggs. Add the sugar, and whisk until combined. Add the melted butter, yoghurt, and orange juice, and whisk until combined. Fold in the dry ingredients.
- Pour the batter into the prepared pan, and bake for 45 - 50 minutes or until a toothpick inserted into the centre comes out clean.
- Let cool in the pan for 10 minutes before inverting the cake onto a serving plate or cake stand. Allow to cool completely before glazing.
For the Glaze
- Whisk together the icing sugar, orange juice, and water until smooth. Drizzle over the cooled cake.
Notes
*Make your own cake flour! Weigh out 3 cups (375g) of plain/all-purpose flour, remove 6 tablespoons, and replace with 6 tablespoons of cornflour/cornstarch. Sift well.
Leftovers can be stored, covered, in the fridge for up to 2 - 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve.
This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving.