Why You’ll Love This Cranberry Bundt Cake Recipe
Whether you’re a fan of seasonal flavors or just love a delicious dessert, you’ll adore this Cranberry Bundt Cake recipe.
The balance of tart cranberries and sweet spices creates a flavor explosion that’s simply irresistible. It’s moist, tender, and bursting with juicy fruit, making each bite a delightful experience.
Plus, the stunning Bundt shape offers an impressive presentation for any gathering. I love how easy it’s to make, and you won’t believe how quickly it disappears at parties.
Trust me, once you try it, this cake will become a favorite in your baking repertoire!
Ingredients of Cranberry Bundt Cake
When it comes to baking a delicious Cranberry Bundt Cake, the ingredients are the stars of the show. Each one plays a significant role in creating that perfect balance of sweetness and tartness we all crave.
From the bright little bursts of fresh cranberries to the warm spices that make your kitchen smell heavenly, this recipe brings together a delightful mix that’s hard to resist. Plus, the combination of whole wheat flour and Greek yogurt makes it a bit more wholesome, so you can feel good about indulging.
Let’s explore what you’ll need to whip up this delightful treat.
Ingredients for Cranberry Bundt Cake:
- 1 (12 ounce) package fresh cranberries
- 1/2 cup packed dark brown sugar
- 1/4 cup 100% cranberry juice (or orange juice)
- 1/2 teaspoon ground allspice or pumpkin pie spice
- 1 1/2 cups white whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 cups nonfat plain Greek yogurt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter, softened
- 1/4 cup canola oil
- 1 medium apple or 1 medium ripe but firm pear, shredded
- 1/2 cup chopped walnuts, toasted
- 1/2 cup packed confectioners’ sugar
- 1-2 tablespoons water
Now, as you gather these ingredients, here’s a little tip: fresh cranberries can be a bit tart, so if you prefer a sweeter cake, you might consider adjusting the amount of brown sugar or adding a bit more juice.
And don’t worry if you don’t have walnuts on hand; pecans or even almonds would work just as well. Just make sure to toast them for that added crunch and flavor.
When you’re ready to bake, you’ll be amazed at how these simple ingredients come together to create something so special. Baking can be such a rewarding process, don’t you think?
How to Make Cranberry Bundt Cake
Making a Cranberry Bundt Cake is a delightful adventure that will fill your kitchen with warmth and delicious aromas. So, let’s roll up our sleeves and plunge into the process.
First things first, you’ll want to prepare the filling. Grab that 12-ounce package of fresh cranberries, and toss them into a small nonreactive saucepan along with 1/2 cup of packed dark brown sugar, 1/4 cup of 100% cranberry juice (or orange juice if you’re feeling zesty), and 1/2 teaspoon of your chosen spice—either ground allspice or pumpkin pie spice.
Now, heat it over medium-high and stir until the sugar melts and most of those little cranberries burst—about 5 to 6 minutes of stirring and watching the magic happen. Set this colorful concoction aside while you get ready to create the cake batter.
Next, preheat your oven to 350°F and give a 10-cup Bundt or tube pan a good coat with cooking spray—trust me, you don’t want your gorgeous cake to stick.
Now, in a medium bowl, whisk together 1 1/2 cups of white whole wheat flour, 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1/4 teaspoon of baking soda.
In another small bowl, combine 1 1/2 cups of nonfat plain Greek yogurt with 1 teaspoon of vanilla extract.
Then, in a large mixing bowl, cream together 4 tablespoons of softened unsalted butter, 1/4 cup of canola oil, and sugar until well mixed.
Add in your eggs one at a time, beating after each addition, and don’t forget to scrape down the sides for good measure.
Now fold in the dry ingredients and the yogurt mixture, alternating between the two, and end with the dry ingredients.
Finally, fold in the shredded apple or pear and 1/2 cup of toasted walnuts.
Now comes the fun part—layering! Spoon half of that luscious batter into your prepared pan, then carefully spread the cranberry filling over it, leaving a little border of batter around the edges.
Top it off with the rest of the batter, smoothing everything out.
Bake your masterpiece for about 55 minutes, but keep an eye on it, as it may take up to an hour depending on your oven.
When it’s done, let it cool in the pan for about 15 minutes before running a knife along the edges to release it.
After that, let it cool completely on a wire rack for about 2 hours.
It’s the waiting game now, but trust me, it’s worth it.
Once it’s cool, it’s time to add that sweet glaze using 1/2 cup of confectioners’ sugar and 1-2 tablespoons of water, then paint it on with a pastry brush.
Voila! You now have a stunning Cranberry Bundt Cake that’s sure to impress.
Just imagine slicing into it and revealing the beautiful cranberry filling—what a treat!
Cranberry Bundt Cake Substitutions & Variations
After letting your Cranberry Bundt Cake cool and adding that delightful glaze, you might find yourself thinking about how to put your own spin on this classic recipe.
You can easily swap fresh cranberries for dried ones, or even substitute blueberries for a different flavor profile. If you prefer a gluten-free option, use a gluten-free flour blend instead.
For a richer taste, try adding a splash of almond extract. You could also mix in a different fruit, like mashed bananas or shredded zucchini, to elevate the moisture.
The possibilities are endless, so get creative and enjoy the process!
What to Serve with Cranberry Bundt Cake
Cranberry Bundt Cake pairs beautifully with a variety of accompaniments that can elevate your dessert experience.
I love serving it with a dollop of freshly whipped cream or a scoop of vanilla ice cream to complement the tartness of the cranberries. A drizzle of warm caramel sauce adds a delightful sweetness, too.
For a revitalizing twist, try pairing it with a light citrus salad. If you’re feeling adventurous, a sprinkle of toasted coconut or a handful of chocolate chips can add extra texture and flavor.
Enjoy experimenting with these options to find your perfect pairing!
Additional Tips & Notes
While baking the Cranberry Bundt Cake, I’ve discovered a few tips that can make your experience even better.
First, make sure your ingredients are at room temperature for a smoother batter. If you’re short on time, you can use frozen cranberries; just don’t thaw them beforehand.
For added flavor, try swapping the cranberry juice with orange juice. When greasing the pan, use a mixture of butter and flour for a better release.
Finally, let the cake cool completely before glazing to prevent the icing from melting. These small tweaks can elevate your cake to something truly special!