This healthier Cranberry Bundt Cake with Sour Cream is the perfect dessert, offering a delightful blend of flavors while keeping your well-being in mind.
What exactly is a Bundt cake?
Bundt cake is basically any cake that’s baked in a Bundt pan. It is a doughnut-shaped, festive dessert, easy to make, but special enough to serve at the end of a celebratory meal. There are so many cute bundt cake pans to choose from: Bundt cake pans. The bundt pan used in these pictures is the Cathedral Bundt Cake Mold.
Healthy Ingredients for this Cranberry Bundt Cake with Sour Cream
- Whole Wheat Flour
Fiber-rich goodness for your digestive health. Whole wheat flour brings a nutty flavor and a hearty texture to the cake. Beyond taste, it’s a great source of fiber, promoting digestive health and providing a slower release of energy to keep you feeling satisfied for longer. I like to use the King Arthur, 100% Organic White Whole Wheat Flour. - Sour Cream – A Secret Weapon for Moisture
Unlocking the magic of moistness. Its richness adds a velvety texture to the cake, ensuring every slice is moist and delightful. The tangy undertones of sour cream also enhance the overall flavor, making each bite se delicious. - The Wholesome Goodness of Cranberries
Cranberries are packed with antioxidants and vitamins, these vibrant red berries contribute to your overall well-being. Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content: Health Benefits of Cranberries. Incorporating cranberries into your desserts not only adds a burst of flavor but also brings a nutritional boost.
Gather all Ingredients
To get started, you’ll need the following ingredients: maple syrup, light olive oil, vanilla extract, large eggs, sour cream, fresh orange juice, zest of orange, salt, baking powder, cinnamon, white whole wheat flour, and cranberries.
A Perfect Harmony – Cranberries and Sour Cream
Balancing tartness with creaminess. The marriage of cranberries and sour cream in this bundt cake creates a harmonious blend of flavors. The tartness of the cranberries is complemented by the richness of sour cream, resulting in a cake that’s moist and tender.
How to make this Cranberry Bundt Cake with Sour Cream
- First, preheat the oven to 325 F. Grease a 10 or 12 cup bundt pan with non-stick cooking spray. Set aside. In a small bowl, toss the cranberries with 1 teaspoon of flour. Set aside.
- Next, in a large bowl, combine the oil, eggs, vanilla, maple syrup, sour cream, orange juice, and orange zest and beat together with a hand-held blender on medium speed for 2-3 minutes. Then, in another bowl, combine salt, baking powder, cinnamon and flour. Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Fold cranberries into batter.
- Finally, pour batter into prepared bundt pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the cake has sat for about 15 minutes, transfer to a cooling rack to cool completely.
- Glaze: mix together orange juice, orange zest and powdered sugar. If needed, add more orange juice or powdered sugar until you reach the desired consistency. Pour glaze over bundt cake.
More Dessert Recipes you will Enjoy!
Easy Blueberry Lemon Cake
Healthier White Chocolate and Blueberry Muffins
Almond Butter Chocolate Cookies
Peach Blueberry Crisp
Blueberry and Apple Crumble
Healthier Cranberry Orange Bread
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Cranberry Bundt Cake with Sour Cream
Ingredients
- 1 cup maple syrup
- 1 cup light olive oil
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 1 cup sour cream (room temperature)
- ¼ cup fresh orange juice (room temperature)
- Zest of one large orange
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 2 ¾ cups white whole wheat flour
- 2 cups cranberries
- 1 teaspoon white whole wheat flour (for cranberries)
Glaze (optional) and Topping:
- 1 ½ cup powdered sugar
- 3 tablespoons freshly squeezed orange juice (or to reach desired consistency)
- 1 teaspoon orange zest
- 1 cup fresh cranberries or sugared cranberries
Instructions
- Preheat the oven to 325 F. Grease a 10 or 12 cup bundt pan with non-stick cooking spray. Set aside.
- In a small bowl, toss the cranberries with 1 teaspoon of flour. Set aside.
- In a large bowl, combine the oil, eggs, vanilla, maple syrup, sour cream, orange juice, and orange zest and beat together with a hand-held blender on medium speed for 2-3 minutes.
- Then, in another bowl, combine salt, baking powder, cinnamon and flour. Add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined. Fold cranberries into batter.
- Pour batter into prepared bundt pan. Bake until golden brown and a toothpick inserted into the center comes out clean, about 55-60 minutes. Remove from the oven. When the cake has sat for about 15 minutes, transfer to a cooling rack to cool completely.
- Glaze: mix together orange juice, orange zest and powdered sugar. If needed, add more orange juice or powdered sugar until you reach the desired consistency. Pour glaze over bundt cake.
Hi! I’m Irina. Here you’ll find healthy and healthy-ish recipes.
