We are two weeks away from Christmas, and this Blood Orange Cranberry Bundt Cake is perfect for dessert! Or use the batter to make muffins for breakfast! The cake is topped with cranberry cream cheese icing and garnished with fresh blood oranges & cranberries.
Preheat oven to 425°F. Spray a bundt pan with nonstick spray and set aside.
In a medium bowl or stand mixer, beat the butter together with sugar until light and fluffy.
Add the eggs, yogurt, vanilla extract, orange juice, and orange zest and mix until well combined.
In another bowl, whisk flour, baking soda, baking powder, cinnamon, and salt.
Slowly pour the dry ingredients into the wet ingredients and mix in batches until the batter is formed.
Use a wooden spoon or rubber spatula to fold in the cranberries.
Spoon batter into the prepared bundt pan, tap a few times to even out the batter.
Bake at 425°F for 25-30 minutes until an inserted toothpick comes out clean.
Cranberry Cream Cheese Icing
Whisk softened cream cheese, cranberry sauce, and powdered sugar together by hand, or using a hand mixer.
Drizzle the icing on top of the bundt cake.
Enjoy!
If you make this Blood Orange Cranberry Bundt Cake, be sure to tag me on Instagram @chandskitchen or Facebook Chand’s Kitchen 🙂 I would love to see your creations!
