Gluten Free Cranberry Orange Bundt Cake Recipes

GLUTEN FREE CRANBERRY ORANGE BUNDT CAKE

Steps:

• 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.
• 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.

ORANGE-CRANBERRY BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup fluted tube pan (such as Bundt®).
• Vigorously whisk together milk, zest, juice, oil, applesauce, flax seeds, and cornstarch in a large bowl. Add sugar and whisk until well combined, then whisk in vanilla.
• Use a fine mesh strainer to sift in about half of flour and all of baking powder, salt, and baking soda, then stir until well combined. Sift in remaining flour and stir until smooth. Fold in cranberries. Pour batter into prepared pan.
• Bake until top is puffed and firm to touch, cake starts to pull away from pan sides, and a wooden pick inserted near center comes out clean, 50 to 55 minutes. Cool in pan 10 minutes, then loosen cake with a small metal spatula, invert on a cooling rack, and cool completely, about 2 hours.
• Put confectioners' sugar in a large bowl. Add juice, oil, and vanilla and stir vigorously, until thick and smooth but pourable. (Thin with water or a little more juice if needed.)
• Put a sheet of wax paper under rack with cake. Drizzle glaze over cake, letting excess drip off. Let stand until set, about 15 minutes.