Cranberry Orange Bundt Cake, Gluten-Free, Twiins Style & Doubly Delicious
Did you ever have a cranberry orange Duncan Donuts muffin? If you did then you know they are absolutely amazing! We always loved to get these muffins with a cup of coffee while out shopping together. It became the highlight of our shopping excursions. We are proud to say we achieved that same moist & flavorful combination in our Twiins Cranberry Orange Bundt Cake. No need to wait for a special occasion. Make this bundt cake anytime and it will disappear in the blink of an eye (especially if Jack is nearby)! This is another example of how baking gluten-free is just as delicious in taste and texture as traditional flour is. ❤️❤️
Ingredients
- 2¾ cups Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
- 2 Tablespoons Red Mill Gluten-Free 1 to 1 Baking Flour (for cranberry coating to prevent cranberries from sinking to the bottom)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt, pink Himalayan
- 3/4 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 2 Tablespoons orange zest
- 1/3 cup fresh orange juice
- 1 cup sour cream (we use Daisy)
- 4 large eggs
- 1/4 cup canola oil
- 2¼ cups fresh or frozen cranberries (roll in 2 Tablespoons of the flour above to coat prior to folding into the cake mixture, no need to thaw frozen)
- Powdered sugar for topping
Directions
- Preheat oven to 350ºF.
- In a large mixing bowl whisk together 2¾ cups flour, baking powder, baking soda, and salt. Set aside.
- Using the paddle attachment of a stand mixer beat the butter & sugar until light & fluffy.
- Add 1 egg at a time then mix in vanilla.
- On low speed, mix in orange zest then slowly add orange juice and the oil until well blended.
- Slowly mix in 1/2 cup at a time, the dry ingredients from step 1 above, alternate with sour cream and finish with the dry ingredients.
- Continue to mix on low, scraping bowl as needed until just combined. Do not overmix.
- Add the flour-coated cranberries and gently fold them into the batter.
- Spray a 10-inch bundt pan with cooking spray or grease with butter & flour.
- Pour batter into bundt pan and bake 50-65 minutes depending on your oven. Test with a toothpick. Toothpick should come out clean.
- Remove from oven. Let sit about 30 minutes then remove and continue to cool on wire rack.
- Sprinkle with sifted powdered sugar when completely cooled.
- Serve and enjoy!
Serving Suggestions: Enjoy plain or top each slice with a scoop of French Vanilla ice cream, gelato or a dollop of whipped cream.
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