Go Back
Print Recipe

Gluten Free Cranberry Bundt Cake with Cranberry Glaze

This is the perfect fall treat - studded with tart fresh cranberries and topped with a bright cranberry glaze!
Prep Time45 minutes
Cook Time1 hour 15 minutes
Cooling time2 hours
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free
Keyword: bundt, bundt cake, cake, cranberry, cranberry sauce, easy, fall, gluten free
Servings: 16 people
Calories: 350kcal
Author: Amelia Farber

Equipment

  • 10-cup bundt pan
  • Small saucepan
  • Sieve
  • Electric mixer

Ingredients

For the cranberry sauce (goes into the bundt cake):

  • 1 1/2 Cups fresh whole cranberries
  • 1/2 Cup water
  • 1/2 Cup white sugar

For the cranberry bundt cake:

  • 3/4 Cup salted butter room temperature
  • 1 Cup white sugar
  • 1/2 Cup packed brown sugar
  • 3/4 Cup sour cream
  • 3 large eggs
  • 1/2 Cup cranberry sauce recipe above, instructions below
  • 2 Tbsp orange juice
  • 2 tsp vanilla extract
  • 1 tsp orange zest
  • 1 1/2 Cups gluten free 1-1 flour mix with xanthan gum included (if your mix doesn't contain xanthan gum, add 3/4 tsp now)
  • 1 1/2 Cups packed blanched almond flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp each: ground nutmeg, ground cardamom
  • 2 3/4 Cups fresh whole cranberries

For the cranberry glaze:

  • 2 Tbsp sieved pureed cranberry sauce
  • 2 Tbsp orange juice
  • 1/4 tsp vanilla
  • 1 1/4 Cup powdered sugar

Instructions

To make the cranberry sauce:

  • First, make the cranberry sauce! In a small saucepan, combine the water and the sugar and bring to a low boil until sugar dissolves. Pour in the cranberries and cook on a low simmer for 10 minutes until cranberries have popped and softened and a sauce has formed. Then remove from heat and let cool completely.

To make the cranberry bundt:

  • Preheat the oven to 350° Fahrenheit and generously grease a 10-cup bundt pan with butter, then set aside. In a large bowl, using an electric mixer, cream together the butter and white and brown sugars until lighter and fluffy. Add in the eggs, sour cream, vanilla, and orange zest and continue to beat.
  • Then, scoop 1/2 cup of the cranberry sauce you made into a blender or nutribullet and blend with the orange juice until smooth. Pour into your cake batter and beat to combine. Then add in the flour, almond flour, baking powder, salt, and spices and stir together using a spatula or wooden spoon. Finally, add in the remaining whole cranberries and stir to combine. Scoop batter into your prepared bundt pan, give it a shake to make the batter settle into the crevices, then bake for 70-80 minutes or until a knife inserted into the middle of one of the sides of the bundt comes out clean. Let cool completely before turning out of bundt pan (this will take an hour or two if you're using a heavy-weight bundt pan).

To make the glaze:

  • While the cake is cooling, make the glaze. Puree about 1/2 cup of the remaining cranberry sauce with the additional orange juice until smooth. Then strain the mixture through a sieve (you might need to strain it 2-3 times) until you have a completely smooth, thin juice left. If it's still thick, add more orange juice directly to it until it's liquidy. Pour 3 Tbsp of the resulting juice into a bowl and add in the powdered sugar and vanilla. Stir with a spoon or whisk until totally smooth and all lumps have dissolved. If you like your glaze thicker, add more powdered sugar, or add more orange juice if you want it thinner.
  • Once cake is cool, turn it out onto a plate or serving platter, and pour glaze over the top. Then serve!