Olive Oil Cranberry Bundt Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
• In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
• In a separate bowl, mix the flour, baking soda, salt, cinnamon, and cloves. Alternately mix the egg white mixture and the buttermilk into the flour mixture until smooth. Fold in the cranberries. Transfer the mixture to the prepared Bundt pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a bundt pan.
• Mix together the orange zest and juice, orange liqueur and eggs in a large bowl and set aside. In a smaller bowl, toss the cranberries with 1 tablespoon of the flour and set aside.
• In a stand mixer with a paddle attachment, add the sugar, baking powder, salt, baking soda and remaining 2 1/2 cups flour and mix to combine. On low speed, slowly add the butter 1 tablespoon at a time and continue to mix until a pea-sized crumble texture is achieved. Turn the speed to medium and slowly stream in the egg/orange mixture until combined. Increase the speed to medium high and beat until light and fluffy, about 2 minutes. Gently fold in the cranberry mixture. Pour the batter into the prepared bundt pan and smooth out the top.
• Bake until a cake tester inserted in the cake comes out clean, 50 to 55 minutes. Let cool in the pan for 20 to 30 minutes, then remove the cake and serve.

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter a 9-inch round cake pan and line with parchment paper.
• In a medium bowl, whisk the flour, almond meal, salt, baking powder, baking soda, poppy seeds and lemon zest. In a small bowl, whisk the lemon juice and yogurt until very smooth. In a large bowl, whisk the granulated sugar and olive oil until combined, then whisk in the eggs, one at a time, whisking well after each addition. Stir in the almond extract. Whisk in the flour mixture in three batches, alternating with the yogurt mixture in two batches, whisking well after each addition.
• Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan for 10 minutes, then turn out onto a rack to cool completely.
• Meanwhile, make the glaze: Combine the cranberries and water in a small saucepan over low heat and cook, smashing the cranberries with a rubber spatula as needed, until they start to break down and release their juices, 5 to 10 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing on the solids with the rubber spatula and scraping off the bottom of the sieve. Add the confectioners' sugar and salt and mix until the glaze is smooth and spreadable. (It will seem like a lot of sugar at first but it will eventually incorporate.) If the glaze is too thick, add a couple drops of water. If it's too thin, add a pinch of confectioners' sugar.
• Spread the glaze over the top of the cake, allowing some to drip down the sides. Decorate as desired.

Steps:

• Preheat oven to 325 degrees. Spray bundt pan with cooking spray.
• Combine cake mix, sugar,sour cream, and oil. Add eggs and mix on low speed for 1 minute. Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
• Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using).
• Pour into prepared pan, bake for 35 minutes, or until it tests done.
• Cool the cake in the pan for 20 minutes, then turn on to rack.

Steps:

• Preheat oven to 350. Spray one large bundt pan with baking spray and set aside.
• Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature.
• Make cake: Combine flour, baking powder, baking soda, and salt. Set aside.
• Beat the butter with an electric mixer in a large bowl.
• Add sugar and beat until smooth.
• Add eggs and almond extract; beat until light and fluffy (about 3 minutes).
• Add dry ingredients and beat until smooth.
• Add sour cream and orange zest. Mix well.
• Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top.
• Bake 55-60 minutes, or until it passes the toothpick test.
• Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate.
• Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat.
• While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.