Apple Cranberry Bundt Cake With Orange Glaze
From the Blog Author
Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and diced
- 1 cup fresh or frozen cranberries
- Zest of 1 orange
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
Directions
Preheat oven to 350°F (175°C) and grease and flour a Bundt pan.
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in yogurt and vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the diced apples, cranberries, and orange zest.
Pour the batter evenly into the prepared Bundt pan.
Bake for 50–55 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together powdered sugar, orange juice, and vanilla until smooth.
Drizzle the glaze over the slightly warm or cooled cake.
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Frequently Asked Questions
How should I properly store the Apple Cranberry Bundt Cake to keep it fresh?
Once completely cooled, this Apple Cranberry Bundt Cake can be stored tightly covered at room temperature for up to 3 days. If you plan to keep it longer, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Wait to apply the Orange Glaze until just before serving for the best texture.
Can I substitute the butter in this Bundt cake recipe?
While butter provides the best flavor and texture for creaming, you can substitute it with a high-quality vegetable shortening or a firm dairy-free butter alternative in equal measure for this recipe. Ensure any substitution is at room temperature before creaming it with the sugar.
What is the best way to ensure my Apple Cranberry Bundt Cake doesn't stick to the pan?
Since this cake bakes for 55 minutes at 350°F (175°C) in a Bundt pan, proper greasing and flouring is crucial. Thoroughly grease the pan with softened butter or baking spray, ensuring every crevice is covered, then dust generously with flour before adding the batter.
