Gluten Free Cranberry Orange Bundt Cake
This moist Cranberry Orange Bundt Cake is chock full of gorgeous cranberries that are bursting with flavor. It's the perfect cake to serve at Christmas or Thanksgiving. You can even skip the cream cheese icing and serve it as a coffee cake!
Servings: 12 -16 servings
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Ingredients
For the Cake
- 1/4 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 3 cups + 1 tablespoon gluten free flour divided (see notes)
- 1 1/2 teaspoon xanthan gum
- 1 1/2 teaspoons aluminum-free baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- Zest from 1 medium orange
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter softened
- 4 large eggs room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons orange extract
- 1 cup sour cream room temperature (regular or light)
- 2 1/2 cups fresh cranberries roughly chopped
For the Cream Cheese Icing
- 2 oz. cream cheese room temp (from a block)
- 2 tablespoons unsalted butter room temp
- pinch of fine sea salt
- 2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons heavy cream
Instructions
- For the Cake
- Pre-heat oven to 350 degrees and generously spray a bundt pan with non-stick spray.
- In a small bowl, combine 1 tablespoon gluten free flour, the ground cinnamon, and the light brown sugar. Set aside.
- In a medium bowl, whisk together 3 cups gluten-free flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
- Add the granulated sugar and orange zest to the bowl of a stand mixer fitted with the paddle attachment. Use your fingers to rub the zest into the sugar to release the natural oils. Then add the butter to the bowl and cream the butter and sugar together until light and fluffy.
- Beat in vanilla extract and orange extract. Add the eggs one at a time, beating after each addition.
- Mix in 1/3 of the flour mixture followed by half the sour cream. Mix in another 1/3 of the flour until mostly combined and then the other half of the sour cream. Mix in the remaining flour mixture until combined.
- Add 1/3 of the batter to the prepared bundt pan and spread evenly over the bottom. Evenly sprinkle the batter with 1/2 of the brown sugar mixture and 1 1/4 cup of the cranberries.
- Add another 1/3 of the batter and gently spread evenly around the pan over the cranberries. Evenly spread the rest of the brown sugar mixture and cranberries over the batter.
- Spread the remaining batter over the cranberries and smooth out the top. Bake at 350 degrees for 1 hour or until cake tester comes out clean.
- Cool in the pan on a wire rack for 30 min. then invert the cake on the wire rack, let it sit for 1 minute then remove the pan. Cool completely before transferring to a cake stand and icing.
- !For the Cream Cheese Icing
- Add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Beat until smooth and combined.
- Add the pinch of salt, powdered sugar, vanilla extract, and 2 tablespoons of heavy cream to the bowl. Mix on medium-low until combined, scraping down the bowl as needed. Add additional cream 1 tablespoon at a time, as needed, to reach your desired spreading consistency.
- Spread the icing over the bundt. Serve at room temperature.
Notes
- I use my Nightshade Free Gluten Free Flour Blend in this recipe. If your flour blend contains xanthan gum, omit the amount called for in the recipe.
- During the winter when my house is cool, I store this at room temperature. However, it's if warmer, cover well, and store in the refrigerator.
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Nutrition Information
Serving: 1g | Calories: 419kcal
Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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