Orange-Cranberry Bundt® Cake
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 tbsp
Orange Zest (freshly grated)2 tbsps
Orange Juice (fresh)1 tbsp
Coconut Oil (melted)1 cup
Unsweetened Applesauce2 tbsps
Flax Seed (ground)1 tbsp
Cornstarch1.25 cups
White Sugar1 tsp
Vanilla Extract2.666667 cups
All-Purpose Flour (divided)1 tsp
Baking Powder3 tsp
Salt1 tsp
Baking Soda2 cups
Sugar (confectioners')Directions:
1
Preheat oven to 350 degrees F (175 degrees C)
2
Lightly grease a 12-cup fluted tube pan (such as Bundt(R))
3
Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl
4
Add sugar and whisk until well combined, then whisk in vanilla
5
Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined
6
Sift in remaining flour and stir until smooth
7
Fold in cranberries
8
Pour batter into prepared pan
9
Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes
10
Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours
11
Put confectioners' sugar in a large bowl
12
Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable
13
(Thin with water or a little more juice if needed
14
) Put a sheet of wax paper under rack with cake
15
Drizzle glaze over cake, letting excess drip off
16
Let stand until set, about 15 minutes