• Cake:
  • Baking spray with flour
  • 3 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1.5 sticks butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange extract (optional)
  • 3/4 cup low-fat buttermilk or 1/4 cup Greek yogurt + 1/2 cup buttermilk
  • 1 cup sweetened, dried cranberries
  • 1/2 cup fresh orange juice
  • Orange Glaze:
  • 2 cups powdered sugar
  • 1/4 cup fresh orange juice
  • 1 tablespoon butter, melted
  • 2 teaspoons grated orange rind

Ever since I received my December issue of Cooking Light, I wanted to try this recipe. I’m so happy I did because it’s amazing. What I love about Cooking Light is that they create recipes that cut back on unnecessary calories, but don’t forfeit flavor and texture. This bundt cake is still very much a decadent dessert (or breakfast) but with a few changes, it is still lighter than your traditional bundt cake.

This Cooking Light recipe suggests making mini bundt cakes, but I don’t have any so I made a large one instead. They also have some variations such as Buttermilk Bundt, and Hummingbird Bundt. These mini bundts would make super cute gifts.

Directions

1) Preheat oven to 350°.
2) Coat 18 mini or one large Bundt pan with baking spray.
3) Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Sift flour, baking powder, baking soda, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
4) Combine dried cranberries and 1/2 cup orange juice in a microwave-safe dish. I didn’t have orange juice on hand so I freshly squeezed about 2 oranges. I actually put one whole orange in a food processor so the actual flesh went into the mixture. Microwave at HIGH for 1 minute; let stand 10 minutes.
5) Place granulated sugar and  butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and orange extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Fold cranberry mixture into batter.

6) Spoon batter evenly into prepared pans. Bake at 350° for 18 minutes (45 minutes for large bundt) or until a wooden pick inserted in centers comes out with moist crumbs clinging. Cool 5 minutes in pans on a wire rack; remove from pans.
7) Combine powdered sugar, 1/4 cup fresh orange juice, melted butter, and grated orange rind, stirring until smooth. Dip tops of cooled cakes in glaze; let stand until set.

Dip & Swirl: For a glaze that completely covers the cakes, dip the tops into glaze and swirl them around a bit to make sure the glaze coats and sticks. For the large bundt, I poured the glaze over the top and let it drip down the sides. I scooped up the extra glaze to fill in uncovered spots.

 

 

 When I heard my boyfriend making “yum” sounds in the kitchen, I knew this recipe was a keeper!

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