When I was testing this recipe, I posted it to my Instagram stories and I received a ton of messages eagerly asking for the recipe. I don’t blame you, it’s exactly what I want to be eating this time of year.
The combination of almond, cranberries, and orange just sings “the holidays are here.” When I made it, everyone in my house loved it (even though my kids did pick the cranberries out. What can I say, they are 3 and 5!).
This Company Cranberry Almond Bundt Cake will become. apart of my yearly holiday baking plan, and here’s why:
- It freezes beautifully, so it’s easy to have this on hand for impromptu guests.
- It’s quite pretty with very little effort thanks to the golden crumb and ruby red cranberries.
- It is simple to make
- It is a safe bet that almost anyone will want a piece of this come December. It is everything the holidays are… nostalgic, sweet, and welcoming
what else can i use?
- I use a 10-inch, 12 cup nonstick bundt pan for this. If you don’t have nonstick, make sure to grease the pan very, very well.
- These can easily be made into muffins, it’ll yield about two dozen of them, just adjust the baking time.
- If you only have frozen cranberries, simply defrost them and use in place of the fresh.
- Feel free to replace the coconut oil with butter if that’s what you have. It will behave much the same way.
- I use Gluten-Free All Purpose Flour in this cake, but you can certainly swap in regular all purpose flour.
This cake can be served practically any time of day (my favorite kind):
For breakfast or brunch with coffee
For afternoon tea
For a cozy and casual after dinner dessert
Company Cranberry Walnut Bundt Cake (Gluten-Free, Dairy-Free)
- 10 inch bundt pan
- 1 cup coconut oil, room temperature
- 1 2/3 cup granulated sugar
- 1 orange, zested and juiced
- 5 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 cups Gluten-Free all purpose flour blend
- 1 cup blanched almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp Kosher salt
- 1/2 cup unsweetened almond milk
- 2 cups fresh cranberries, rinsed
- Powdered sugar, for serving
- Preheat oven to 350 Degrees F.
- Spray a 12-cup bundt pan with nonstick baking spray.
- Using an electric mixer, ceram together the coconut oil, granulated sugar, vanilla and orange zest until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating after each egg and scraping down sides of bowl as needed. Add almond milk and orange juice and mix briefly to combine.
- In a separate bowl, stir together the flours, baking soda, baking powder, and salt.
- Add 1/3 of the flour mixture to the liquids, beat on low to combine, and continue until it's all mixed together. This will prevent the flour from flying all over the kitchen!
- Stir in the cranberries by hand.
- Transfer batter to the prepared pan and bake on a baking sheet until a cake tester comes out just clean, 60-70 minutes.
- Move pan to a wire rack to cool for 20 minutes, then remove cake from the pan and leave to cool completely.
- Dust cooled cake with the powdered sugar and serve.