Cranberry Orange Bundt Cake
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Fit Mitten Kitchen · by Ashley★ 4.6 (5)

Cranberry Orange Bundt Cake

NUTRITION · PER SERVING50M COOK
CAL 11%·PRO 9%
CARBS 35G66% OF CAL
2G FIBER0G ADDED0G INTRINSIC11G OTHER22G TOTAL SUGAR
FAT 7G30% OF CAL
5G SAT2G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A lightened bundt cake with tart cranberries, bright orange, and warm spices, finished with a simple orange glaze. Elegant and seasonal.

dessertamericanbaked goodvegetarian
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We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 16
  • 2 ⅓ cups whole wheat white flour ( or whole wheat pastry flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg (optional)
  • 1 tablespoon orange zest (about 2 medium oranges)
  • ¼ cup unsalted butter (softened)
  • ¼ cup coconut oil (softened)
  • 1 cup coconut sugar (or dry sweetener of choice)
  • 2 large eggs (room temperature)
  • ¾ cup plain greek yogurt (2% fat is best but 0% works too.)
  • ½ cup orange juice
  • ¼ cup milk (I used non-dairy)
  • ½ teaspoon almond extract (or vanilla)
  • ½ teaspoon orange extract if you want stronger orange flavor (or orange emulsion)
  • 1 ½ cups fresh cranberries (roughly chopped (measured, then chopped))
  • 1 cup confectioners sugar
  • 2 tablespoons orange juice
PREP
10M
SODIUM
128MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.