Jam-packed with cranberries, orange flavor, and tons of eggnog glaze, this stunning bundt cake is so simple to mix up for a last-minute holiday dessert and you'll be eating every last crumb!
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Servings 12servings
Calories 280kcal
Ingredients
Cake
3/4cupcoconut sugaror brown sugar
1/2cupbuttersoftened
1/4cupagave syrup
1/4cuporange juice concentrate
1tablespoongrated orange zest
1/2cupplain yogurt
3large eggs
1cupbuttermilk
1tablespoonvanilla extract
2cupswhite whole wheat flour
1teaspoonbaking soda
1/2teaspoonground cloves
1/2teaspoonground nutmeg
1/2teaspoonsalt
1-1/2cupsfresh cranberrieshalved
Glaze:
3/4cuppowdered sugar
2tablespoonseggnog
1teaspoongrated orange zest
Instructions
Make the cake: Preheat oven to 325F. Lightly grease and flour a 9-in bundt cake pan. Set aside.
In a large bowl, beat sugar and butter until creamy, then beat in agave, orange juice, zest, yogurt, eggs, buttermilk, and vanilla until smooth. In a separate bowl, combine flour, baking soda, cloves, nutmeg, and salt. Gently fold flour mixture into liquid until batter is just combined. Fold in cranberries.
Scrape batter into prepared pan and smooth top. Bake cake at 325F 60-65 minutes or until a skewer inserted in center comes out clean. Cool cake completely then run a knife around the edges and invert onto a serving plate.
Make the glaze: In a small bowl, whisk all glaze ingredients until smooth. Drizzle over cake and let stand 10 minutes to set. Slice cake and enjoy!