Olive Oil Cranberry Bundt Cake21 Reviews
- Prep: 15 min
- Cook: 1 hr
- Ready In: 1 hr 15 min
“My favorite Bundt cake. Light and moist, absolutely delicious! Also good with blueberries. If using blueberries, omit cinnamon and cloves.” - by MIRADESSY
Original recipe yields 12 servings
- 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.
Amount Per Serving (12 total)
- 385 cal
- 18.4 g
- 51.6 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"This is a fantastic bundt cake recipe. It's possibly the most moist cake I've ever made and it got raves at a party I made it for. The only problem with it is the cranberries are overpowered by the ..." See morespices. If I make it again I'll leave out either the cranberries or the spices. The base cake itself is really great and I recommend this recipe."
"This cake is really good and light. I would recommend it to anyone. It is also good for you since it is made with olive oil instead of butter, and egg whites only. Yet, you would not know this whe..." See moren you taste the cake. By the way, I used light olive oil (not the extra virgin one) and omitted the cranberry and spices, and instead added 1 teaspoon vanilla, 1/2 teaspoon lemon flavoring, and 1 tbsp grated orange zest. It was delicious. My revised name for this cake is "Mediterranean Orange Cake". I also made a glaze using powdered sugar and some orange juice."
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