Cranberry Spice Bundt Cake

Cranberry Spice Bundt Cake

This tall and tender Bundt cake pulls off the trick of being cozy and zingy at the same time. It gets its soft crumb from yogurt (although you could use sour cream or buttermilk) and its pop from puckery fresh cranberries and a mix of cardamom, coriander and ginger. It’s festive with a cranberry icing and classic with a dusting of powdered sugar. And it’s a cake that can go through the seasons — think about swapping the cranberries for dried fruit in the winter and berries in the summer. It’s great with blueberries.

Ingredients

  • /170 grams unsalted butter

    at room temperature and cut into chunks, plus more for the pan if not using nonstick baker’s spray

    ¾ c
  • /320 grams all-purpose flour

    plus more for the pan if not using nonstick baker’s spray

    2 ½ c
  • baking powder
    2 tsp
  • fine sea salt
    ¾ tsp
  • baking soda
    ½ tsp
  • ground cardamom
    1 ¼ tsp
  • ground coriander
    ¾ tsp
  • ground ginger
    ½ tsp
  • /300 grams granulated sugar
    1 ½ c
  • finely grated zest of 1 orange or 2 small tangerines
  • /80 milliliters neutral oil
    ⅓ c
  • eggs

    at room temperature

    3 large
  • pure vanilla extract
    2 tsp
  • /235 grams plain greek yogurt

    at room temperature and drained of excess liquid, if necessary

    1 c
  • /200 grams fresh or frozen cranberries

    coarsely chopped, unthawed

    2 c
  • /275 grams confectioners’ sugar
    2 ¼ c
  • plus 1 teaspoon cranberry or pomegranate juice

    maybe a bit more

    2 tbsp

Directions

  1. 1

    Center a rack in the oven and heat it to 350 degrees.

  2. 2

    Prepare the cake: Butter a large (12- to 13-cup) Bundt pan, dust the interior with flour and tap out the excess, or coat the pan with nonstick baker’s spray.

  3. 3

    Whisk together the flour, baking powder, salt and baking soda and then whisk in the cardamom, coriander and ginger; set aside.

  4. 4

    Put the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl that will work with an electric mixer. Add the zest and, using your fingertips, rub it into the sugar until you catch a whiff of orange. Drop in the butter. Beat the sugar and butter together on medium-high speed for 3 to 4 minutes, until pale, creamy and fluffy. Pour in the oil and beat for a couple of minutes more to blend it in well, turn off the mixer and scrape the bowl and beater(s).

  5. 5

    One by one, beat in the eggs, beating for a minute after each egg goes in. Beat in the vanilla — the mixture will look like frosting — then blend in the yogurt on low speed. Turn off the mixer, scrape the bowl and beater(s) well and add half the flour mixture. Working on low, mix until the dry ingredients are almost incorporated. Turn the mixer off, add the remaining flour mixture and, again, beat until almost blended. It’s fine if you can still see flour here and there. Working by hand with a flexible spatula, fold in the cranberries and any remaining flour. Scrape the batter into the pan and push it gently into the pan's curves, leveling the top as best as you can.

  6. 6

    Bake the cake for 55 to 60 minutes, until a tester inserted comes out clean. The cake will be deeply golden brown and pull away from the sides of the pan when prodded. Transfer the pan to a rack, let rest for 5 minutes and then unmold the cake onto the rack. Allow it to come to room temperature before icing.

  7. 7

    Make the icing: Put the confectioners’ sugar in a medium bowl and sprinkle over the juice. Stir the juice into the sugar. You’re aiming for an icing that flows easily off the side of a spoon. If needed, add more juice by droplets. Either keep the cake on the rack and slip a piece of parchment or a sheet pan under the rack to catch drips, or transfer the cake to a platter. Spoon the icing over the cake, allowing it to run down the sides. Let the icing dry before serving. Covered, the cake will keep at room temperature for at least 4 days. (If you haven't glazed the cake, it can be wrapped well and frozen for up to 2 months; defrost, still wrapped, at room temperature.)

Cranberry Spice Bundt Cake

Cranberry Spice Bundt Cake

5.0(1.8k)490 cal

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About this Recipe

Craving a dessert that perfectly balances cozy warmth with a bright, festive zing? This Cranberry Spice Bundt Cake is your answer, delivering an elegant yet easy-to-make treat ideal for any occasion.

What makes this Bundt cake truly special is its unique combination of textures and flavors. The secret to its incredibly soft, tender crumb lies in using Greek yogurt, while a harmonious blend of ground cardamom, coriander, and ginger provides a comforting, aromatic spice profile that beautifully complements the puckery burst of fresh cranberries.

Prepare yourself for a tall, visually stunning Bundt cake with a remarkably soft and moist texture. Each slice offers a delightful interplay between the sweet, aromatic spices and the tart, juicy cranberries. You'll savor hints of bright citrus from the orange zest, all balanced by a choice of a vibrant cranberry icing or a simple, classic dusting of powdered sugar. This cake feels comforting and sophisticated, a true centerpiece for any table.

This versatile Bundt cake welcomes your personal touch. While Greek yogurt provides its signature tender crumb, feel free to substitute with sour cream or buttermilk for a similar rich texture. For a seasonal twist, swap the fresh cranberries for dried fruit during winter months, or embrace the warmer seasons by using fresh berries like blueberries for a delightful summer variation.

This Cranberry Spice Bundt Cake shines as a festive snack or a show-stopping dessert for gatherings. It's especially perfect for holiday tables like Thanksgiving and Christmas, or any Fall and Winter celebration where you want to impress with flavor and elegance.

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