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    You are here: Home / Recipes / Cakes / cranberry-orange bundt cake

    cranberry-orange bundt cake

    Nov 29, 2013 · 4 Comments

    cranberry-orange bundt cake | The Baking Fairy

    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!

    cranberry-orange bundt cake | The Baking Fairy
    So... you know who's having some great black Friday deals today? Good ol' H-E-B! Make sure to check your local H-E-B today, and while you're at it, grab a jar of this amazing Central Market Cranberry-Orange Chutney. It was part of my November Primo Picks and I think it might have been my favorite thing this month! While chutneys are usually paired with cheeses or meats, all my little baker brain could think about was dessert! I was churning it over in my head and I realized... chutney isn't too different from jam or preserves. So why not swirl it in cake and make something amazing? Seriously, cranberry-orange cake has never been this good.
    cranberry-orange bundt cake | The Baking Fairy

    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 | The Baking Fairy
    You can find the Central Market Cranberry-Orange Chutney and lots more goodies at your local H-E-B! Check out the rest of their Primo Picks here, then find a store near you here! Don't forget to follow them on Facebook, Twitter, Pinterest, and YouTube.

    {Recipe adapted from my Lemon Pecan Bundt Cake}

    cranberry-orange bundt cake
     
    Save Print
    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

    Disclosure: I received materials from H-E-B for this recipe. Posts are truthful, and all thoughts and opinions are my own and not influenced by this sponsorship. Recipe is an original creation of Valentina Celant at TheBakingFairy.blogspot.com

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    Reader Interactions

    Comments

    1. Michelle F. says

      December 03, 2013 at 8:33 pm

      I am definitely saving this one! <3

      Reply
    2. Jenne says

      December 03, 2013 at 8:53 pm

      That looks amazing! Love me some cranberries.

      Reply

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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