Cranberry-orange is a classic pairing during the crisp winter season. I love the tart acidity of fresh cranberries against the backdrop of perfumy oranges, and this cranberry-orange bundt cake captures that brightness beautifully. Orange zest and freshly squeezed juice permeates the batter, and the cake features a moist crumb that improves with a bit of age. Stage this last course as a gorgeous table centerpiece for your next gathering, then slice and serve for dessert.
Cranberry-Orange Bundt Cake
3 1/2 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1/4 cup unsalted butter, softened
1 tsp vanilla extract
Zest of 2 oranges
4 large eggs
1 cup low-fat buttermilk
1/2 cup plain fat-free yogurt
1/2 cup freshly squeezed orange juice
2 cups fresh cranberries
3/4 cup powdered sugar
2 Tbsp freshly squeezed orange juice
2 tsp orange zest
Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, and salt in a medium bowl.
Beat sugar, butter, vanilla, and orange zest in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs one at a time, beating well after each. Combine buttermilk, yogurt, and orange juice in a small bowl. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add buttermilk mixture, then finish with remaining flour mixture. Gently fold in fresh cranberries.
Pour batter in prepared pan and smooth top. Bake 38 to 40 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.
To make glaze, sift powdered sugar into a small bowl. Whisk in orange juice and zest until smooth. Set rack with cake over a piece of wax paper and drizzle with glaze. Let glaze set before serving. Store leftovers in an airtight container at room temperature up to 3 days.
Yield – 16 servings (serving size: 1 slice)
Calories – 220
Carbs – 39