cranberry-orange bundt cake

Happy black Friday! Who's still in a food coma from last night... and who's out on a wild shopping spree? I'm about to go out and get myself some deals {if there's anything left}, but I definitely wasn't one of those crazies lined up outside stores last night at midnight. 😉 Instead, I was inside watching movies from the comfort of my bed! I was warm, AND I wasn't in any danger of getting trampled. And I didn't spend money. Score!

I am so pleased to report that this bundt cake is my new all-time favorite! It's super soft and moist, and full of spiced cranberry and orange flavors. It tastes like fall and Thanksgiving and Christmas all wrapped into one! The rich cream cheese frosting and orange zest shavings on top seal the deal. You gotta make this! I think the plate says it all.

cranberry-orange bundt cake

 

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

Author: Valentina | The Baking Fairy

Recipe type: Cakes

Serves: 10

Ingredients

• *for the cake*
• 1 cup all-purpose white flour
• 1 cup white whole wheat flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 large orange, zested and juiced
• ¾ cup {1½ sticks} unsalted butter, softened
• 1½ cups white sugar
• 4 eggs
• ½ cup plain non-fat yogurt
• 1 jar Central Market Cranberry Orange Chutney
• *for the cream cheese frosting*
• 2½ tablespoon unsalted butter, softened
• 3 tablespoon Neufatchel cheese, at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325F. Butter and flour a bundt pan very generously, and set aside.
2. In a medium bowl, combine the butter and sugar {for the cake} and beat on medium with a handheld mixer until light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition.
4. Add in the orange zest and juice, and beat until well combined.
5. In another medium bowl, whisk together the flours, baking powder, baking soda, and salt. Add in half of the flour mixture to the butter-egg mixture and mix well.
6. Then, add in the yogurt, mixing well again, and finish with the rest of the flour.
7. Add in half the jar of chutney, and mix very well. Add in the other half of the jar, and mix lightly, leaving some marbling.
8. Pour the batter into the prepared pan, and bake for 45-50 minutes, until cake is light golden on top and a toothpick inserted in the center comes out slightly moist.
9. Remove from oven and let cool completely before taking the cake out of the pan.
10. Once the cake is cooled off, prepared the frosting. In a small bowl, combine the cream cheese, butter and vanilla extract, and beat until fluffy and well-combined.
11. Add in the powdered sugar, and beat until incorporated and creamy.
12. Spread the frosting on top of the cake, and top with freshly grated orange zest. Enjoy!

3.5.3208