Cranberry Orange Bundt Cake
Ingredients
The cake
-
2½
cups
all purpose flour
-
½
cup
sugar
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
¼
teaspoon
cinnamon
-
1
teaspoon
orange zest
-
⅓
cup
orange juice
-
¼
cup
vanilla Greek yogurt
-
½
cup
coconut oil, melted
-
1
teaspoon
vanilla extract
-
2
large
eggs
-
1
cup
fresh cranberries
The glaze
-
1
cup
powdered sugar
-
2
tablespoons
milk
-
1
tablespoon
orange juice
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest.
- In a separate bowl, mix orange juice, Greek yogurt, melted coconut oil, vanilla extract, and eggs.
- Combine the wet mixture with the dry ingredients until just mixed.
- Fold in the cranberries gently.
- Spray a bundt cake pan with non-stick spray and pour the batter into the pan.
- Bake for 30 minutes or until a toothpick comes out clean.
- Let the cake cool for 5-10 minutes before flipping it onto a cooling rack.
- For the glaze, whisk together powdered sugar, milk, and orange juice until smooth.
- Pour the glaze over the cooled bundt cake and let it set before serving.
Nutrition Facts (estimated)
Servings
16 pieces
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
3g
Sodium
200mg
Cholesterol
30mg
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