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+ servings

Mandarin Cranberry Bundt Cake

A gorgeous, flavorful and vibrant way to celebrate the holidays with a healthier sweet treat
5 from 1 vote
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Course: Dessert, holiday
Cuisine: Americana
Keyword: cake, cranberry punch, cranberrycake, healthy holiday, holiday cake, mandarincake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Calories:
Author: Ginger Hultin

Ingredients

  • 1/3 cup brown sugar
  • 1/2 cup butter divided (vegan butter is ok!)
  • 6 ounces fresh cranberries (rinsed)
  • 1 11-ounce can of mandarin orange slices (drained and roughly chopped)
  • 1/4 cup coconut oil
  • 3/4 cup sugar
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 5 ounces vanilla Greek Yogurt
  • 1/2 cup milk dairy or nondairy
  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a bundt pan.
  • In a saucepan over medium heat, combine brown sugar and 1/4 cup of butter. Bring to a boil, stirring often, then pour it evenly into the bottom of the bundt pan. Add the cranberries and mandarin oranges to the bottom of the pan over the brown sugar mixture.
  • In a large mixing bowl, cream together the remaining 1/4 cup butter, coconut oil, and sugar. Beat in the eggs, vanilla, yogurt and milk.
  • In a separate mixing bowl, combine the flours, baking powder, baking soda and salt. Stir the yogurt mixture into the flour mixture until batter is combined.
  • Pour the batter into bundt pan over the cranberry mandarin mixture. Bake it for 45-50 minutes until a toothpick inserted into the top comes out clean. Allow the cake to cool for 10 minutes, then quickly and carefully invert the cake over onto a serving plate.
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