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Blood Orange Cranberry Bundt Cake
Course
Dessert
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Ingredients
1/2
cup
unsalted butter
softened
1/2
cup
brown sugar
2
large eggs
at room temperature
1/2
cup
plain greek yogurt
1/2
tbsp
vanilla extract
1
blood orange
juiced (about 2 tbsp)
1
blood orange
zested
1 3/4
cups
all-purpose flour
1
tsp
baking soda
1
tsp
baking powder
1
tsp
ground cinnamon
pinch
salt
2
cups
fresh cranberries
Cranberry Cream Cheese Icing
1/2
cup
cranberry sauce
1/2
cup
cream cheese room temperature
1/4
cup
powdered sugar
Instructions
Preheat oven to 425°F. Spray a bundt pan with nonstick spray and set aside.
In a medium bowl or stand mixer, beat the butter together with sugar until light and fluffy.
Add the eggs, yogurt, vanilla extract, orange juice, and orange zest and mix until well combined.
In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
Slowly pour the dry ingredients into the wet ingredients and mix in batches until the batter is formed.
Use a wooden spoon or rubber spatula to fold in the cranberries.
Spoon batter into the prepared bundt pan, tap a few times to even out the batter.
Bake at 425°F for 25-30 minutes until an inserted toothpick comes out clean.
Cranberry Cream Cheese Icing
Whisk softened cream cheese, cranberry sauce, and powdered sugar together by hand, or using a hand mixer.
Drizzle the icing on top of the bundt cake.
Enjoy!