For a more intense cranberry flavor, soak the chopped cranberries in a tablespoon of orange liqueur or juice for 30 minutes before adding them to the batter. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the cup with milk to the 1-cup line. Let stand for 5 minutes before using. To prevent the cranberries from sinking to the bottom of the cake, toss them with a tablespoon of flour before folding them into the batter. This cake is even better the next day, as the flavors meld together beautifully. Store it in an airtight container at room temperature for up to 3 days.
Olive Oil Cranberry Bundt Cake
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PREP TIME15 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 15 mins
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SERVING12 People
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VIEWS97
A delightful Bundt cake, infused with the richness of olive oil and the tartness of cranberries. Its moist, tender crumb is a testament to simple ingredients elevated to extraordinary heights. Perfect for holidays, special occasions, or a sophisticated afternoon treat.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate52 g
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Cholesterol1 mg
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Fiber1 g
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Protein5 g
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Saturated Fat3 g
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Sodium349 mg
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Sugar35 g
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Fat18 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat the oven to 350°F (175°C). (5 minutes) Generously grease a 9-inch Bundt pan with cooking spray and dust with flour, tapping out any excess. This ensures the cake releases cleanly.
02 Step
Recipe View 8 mins In a large bowl, using an electric mixer, beat the egg whites until stiff peaks form. (3-5 minutes) Gradually add the sugar, beating until light and fluffy. (2-3 minutes) Slowly drizzle in the olive oil, mixing until just combined. Be careful not to overmix at this stage.
03 Step
Recipe View 10 mins In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon, and cloves. (2 minutes) In alternating additions, add the dry ingredients and buttermilk to the egg white mixture, beginning and ending with the dry ingredients. Mix until just combined. (3-5 minutes) Gently fold in the chopped cranberries, distributing them evenly throughout the batter.
04 Step
Recipe View 1 mins Pour the batter into the prepared Bundt pan and spread evenly. (1 minute) Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Begin checking for doneness around 50 minutes. (55-65 minutes)
05 Step
Recipe View 1 hrs 5 mins Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. (10-15 minutes) Dust with powdered sugar, if desired, before serving.
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Garry Dicki
Mar 7, 2025I added a simple glaze made with powdered sugar and orange juice, and it was the perfect finishing touch!
John Lebsack
Nov 22, 2024The recipe was easy to follow, and the cake turned out perfectly. Thank you for sharing!
Reva Jacobs
Oct 30, 2024This cake was a huge hit at my book club meeting! Everyone raved about the moist texture and the unique flavor combination.
Tanner Haley
Aug 24, 2024I was a little hesitant about using olive oil in a cake, but it turned out amazing! The cake was so moist and flavorful. I'll definitely be making this again.