Who doesn’t love a delicious cranberry bundt cake? This recipe not only satisfies your sweet tooth but also offers a healthier twist compared to traditional recipes.
Packed with tangy cranberries and wholesome ingredients, this cake is perfect for any occasion.
Whether you’re baking for a special event or simply treating yourself, follow along as we dive into creating this delightful and nutritious dessert.
Ingredients You’ll Need
To start off our journey to a scrumptious cranberry bundt cake, gather these wholesome ingredients:
Dry Ingredients:
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Wet Ingredients:
1/2 cup unsweetened applesauce
1/2 cup plain Greek yogurt
1/4 cup coconut oil (melted)
3/4 cup honey or maple syrup
2 large eggs
1 teaspoon vanilla extract
Additional Ingredients:
1 cup fresh or frozen cranberries (chopped)
Zest of 1 orange (optional, for extra flavor)
Step-by-Step Instructions
Now, let’s dive into the process of making this irresistible cranberry bundt cake:
Preparing the Batter
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a bundt cake pan thoroughly with coconut oil or non-stick spray.
Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Mix Wet Ingredients: In another bowl, whisk together the applesauce, Greek yogurt, melted coconut oil, honey or maple syrup, eggs, and vanilla extract until well combined.
Bringing It All Together
Combine and Fold: Pour the wet ingredients into the bowl with the dry ingredients.
Use a spatula to gently fold everything together until just combined. Be careful not to overmix.
Add Cranberries: Gently fold in the chopped cranberries and orange zest (if using), distributing them evenly throughout the batter.
Baking and Finishing Touches
Bake: Pour the batter into the prepared bundt cake pan, spreading it evenly.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling: Once baked, remove the cake from the oven and let it cool in the pan for about 15 minutes.
Then, carefully invert the cake onto a wire rack to cool completely.
Tips for Success
Fresh vs. Frozen Cranberries: Fresh cranberries add a tart burst of flavor, while frozen cranberries can be used if fresh ones are not available.
Bundt Pan Preparation: Ensure your bundt pan is well-greased to prevent the cake from sticking.
Adjust Sweetness: You can adjust the sweetness by varying the amount of honey or maple syrup used, depending on your preference.
Serving and Enjoying
Once cooled, slice your cranberry bundt cake and serve it with a dusting of powdered sugar or a dollop of Greek yogurt.
This cake pairs wonderfully with a hot cup of tea or coffee, making it a delightful treat for breakfast or dessert.
Conclusion
In conclusion, this healthy cranberry bundt cake recipe offers a delightful blend of flavors and textures without compromising on nutrition.
With whole wheat flour, natural sweeteners, and tangy cranberries, you can indulge guilt-free.
Whether you’re baking for yourself, family, or friends, this cake is sure to be a hit.
FAQs About Cranberry Bundt Cake
Q1: Can I use all-purpose flour instead of whole wheat flour?
A: Yes, you can substitute all-purpose flour if you prefer a lighter texture.
Q2: How should I store leftovers?
A: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Q3: Can I omit the coconut oil?
A: You can substitute with an equal amount of melted butter or vegetable oil if preferred.
Q4: Can I use dried cranberries instead of fresh or frozen?
A: Yes, dried cranberries can be used, but they will provide a different texture and sweetness level.
Q5: How can I enhance the orange flavor?
A: Increase the amount of orange zest or add a teaspoon of orange extract to the batter for a stronger citrus taste.