Bundt Cake is a easy yet impressive show piece, it looks tricky but the fluted bundt pan does all the hard work. Your biggest challenge is deciding what to do while it bakes, a whopping 60 - 70 minutes of baking time. This isn't a fast cake, but man oh man, it is a good one. Personally, I suggest making the most of your free time by whipping together a classic white or sweet orange icing (yes, please) and dancing to your favorite kitchen tunes.
Perfect with a cup of coffee and a drizzle of icing, this delicate orange cake is studded with whole cranberries and candied orange peels. A classic winter season combination.
The sturdy form of this cake is well suited to slicing but thanks to gentle handling of the batter, each slice will retain a pleasing pillow-soft interior. Fresh orange juice and Greek yogurt are added to the batter for a touch of tart acidity and moisture. If you do not have Greek Yogurt an equal amount of sour cream or buttermilk would also work well.
Cranberry Orange Bundt Cake
Makes 1 Bundt Cake
- Orange Zest (zest of one large orange, about 2 teaspoons)
- Orange Juice (juice of one large orange, about 1/4 cup)
- 3/4 cup Greek Yogurt, plain
- 3 cups All-Purpose Flour (plus more to coat the bundt pan)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Butter, Softened (plus more to coat the bundt pan)
- 2 cups Sugar
- 6 Large Eggs
- 1 tablespoon Vanilla Extract
- 2 cups Whole Cranberries, fresh or frozen
- 1/3 cup Candied Orange Peel, Finely Chopped (optional)
To make use of the the entire orange we will use both the zest and juice of one large orange. To begin, use a microplane to grate zest from the orange and set aside. Then slice the orange in half and juice it. You should end up with about 1/4 to 1/3 cup of juice. Pour juice directly into a large measuring cup then and add Greek yogurt until you have 1 cup of liquid in total. Stir together and set aside.
In a large bowl, combine flour, baking powder and salt. Set aside.
In second bowl or a stand mixer, cream butter and sugar until light and fluffy, about 3 to 5 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla and orange zest. Add half of the dry mixture, stir gently. Add half of the yogurt/juice mixture, stir gently. Repeat until all ingredients are just combined. Lastly, fold in cranberries and candied orange peel.
Pour the batter into a well greased and floured bundt pan (9 or 10-inch size). Smooth the top of the batter to ensure it reaches all edges of the pan. Bake at 350° for about 60-70 minutes or until a toothpick inserted near the center comes out clean. If the cake begins to get too brown, cover with tinfoil. Allow cake to rest in the pan for at least 10 minutes before inverting onto a cooling rack.
Serve with icing of your choice or a dusting of powdered sugar. See below for suggested icing recipes.
Simple White Icing
- 2 cups Powdered Sugar, sifted
- 2 to 4 tablespoons Milk (or Half & Half, or Cream)
- 1/4 teaspoon Clear Vanilla Extract, or Almond Extract (optional)
This is less a recipe and more a guideline, as you can add more or less sugar/milk/flavoring as you desire. Always sift the powdered sugar as to avoid unsightly lumps in your glaze. You are welcome to use regular vanilla extract rather than "clear" but the frosting will no longer be pure white in color.
In the same bowl as the sifted powdered sugar, slowly add milk and stir to combine. Drizzle milk into the mixture as needed, until you reach desired consistency. Stir in extract. Pour over cooled cake and serve.
Sweet Orange Icing: Substitute orange juice in place of milk, and/or orange blossom water in place of vanilla extract.