Such an easy and flavorful breakfast for a crowd (or just kids off school for the day!). The cranberry and orange flavors are perfectly balanced to provide great taste without being overbearing.
Cranberry Orange Bundt Cake
Servings: 8 servings
- 5 oz bag dried cranberries
- 2 cups flour I use a gluten free blend
- 2 tsp baking powder
- 1/2 tsp salt
- 1 stick unsalted butter room temperature
- 12 oz container whipped cream cheese
- 2 eggs room temperature
- 2 cups sugar
- 1 1/2 tsp vanilla extract
- Zest and juice of 1 orange
- 1 cup powdered sugar
- 1 Tbsp orange juice
- Zest of an orange
- Preheat the oven to 350 degrees. Lightly grease and flour a 10 inch bundt pan.
- Put your dried cranberries in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. This will help reconstitute the fruit so it’s better for baking.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar, butter, and cream cheese on medium speed until light and fluffy, 4-5 minutes. Add eggs one at a time, mixing well after each. Using a rubber spatula, scrape sides of the bowl. Add in vanilla and juice and zest of an orange. Mix to combine.
- With the mixer on low, gradually add in flour mixture until just combined. Remove bowl from stand and pour in cranberries, folding them in gently with spatula so as not to break them. Transfer batter to prepared bundt pan and bake for 45-55 minutes, or until a skewer or knife inserted in the middle of the cake comes out clean.
- Cool cake 10 minutes so the sides pull away slightly and the crumb sets, then invert onto a cooling rack or plate.
- Whisk together powdered sugar and orange juice until smooth. Add more powdered sugar, as needed, until reaching desired consistency. Drizzle over cooked bundt cake. Garnish with orange zest.