cranberry-orange bundt cake
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: 10
  • *for the cake*
  • 1 cup all-purpose white flour
  • 1 cup white whole wheat flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp 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 tbsp unsalted butter, softened
  • 3 tbsp Neufatchel cheese, at room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  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!
Recipe by The Baking Fairy at