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Swirled Orange Cheesecake Cranberry Orange Bundt Cake

  • Author: The Kitchen Whisperer

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Ingredients

Cake

  • 2 cups AP flour
  • 2 tsp baking powder
  • 1 1/2 cups sugar
  • 3 large eggs, room temperature
  • 1/2 tsp salt
  • 2 sticks (16 Tbl) butter, unsalted and room temperature
  • 2 Tbl orange juice
  • 1/2 tsp fresh grated ginger
  • 1/2 tsp cinnamon
  • 2 Tbl orange zest
  • 2 1/2 cups fresh, whole cranberries

Orange Cheesecake

  • 16 ounces full fat cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 2 large eggs, room temperature
  • 1 Tbl orange zest

Glaze

  • 2/3 cup confectioners’ sugar
  • 34 Tbl heavy cream

Instructions

  1. Preheat oven to 350F, rack in the middle.
  2. Grease and flour the Nordic Ware Fleur De Lis Bundt Pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment add the cream cheese and sugar. You can also use a hand held mixer.
  4. Beat until cream cheese and sugar is combined and the mixture is creamy with no lumps.
  5. Add in the eggs, vanilla and orange zest.
  6. Mix until combined. Scrape the bottom and sides and mix again to incorporate the scrapings. Set aside.
  7. In another bowl for the stand mixer with the paddle attachment, add in the softened butter and sugar.
  8. Cream for 5-7 minutes or until the mixture is a pale yellow.
  9. With the mixer on low, add in the eggs one at a time until all incorporated.
  10. Add in the orange juice and orange zest and mix.
  11. In a separate bowl whisk together the flour, baking powder, salt, cinnamon and ginger.
  12. With the mixer on low slowly add in the dry ingredients just until combined.
  13. Turn the mixer off, scrape down the sides and mix again just until the scrapings on combined. Do not overmix!
  14. Remove the bowl from the mixer, clean off the paddle and add in the cranberries.
  15. Gently fold in the cranberries. The mixture will be thick.
  16. Using a mixing spoon slowly add the cheesecake mixture to the cake batter and fold. You don’t want to mix together completely but just lightly blend together. The mixture will be thick and wet with some clumps of cake batter – this is OK.
  17. Spoon the mixture into the Nordic Ware Fleur De Lis Bundt Pan and fill to about 3/4 full. If you have extra, just place that into a greased and floured loaf pan. Do not overfill the bundt pan.
  18. Bake for 60-75 minutes or until a cake tester comes out almost clean (a few crumbs are OK).
  19. Allow to cool on a baking rack for 10 minutes.
  20. Place another cooling rack on top of the bundt cake, and carefully flip over so bottom of the bundt cake and pan are resting on the cooling rack.
  21. Gently remove the pan and allow to cool completely before cutting or glazing.

Make the glaze

  1. In a bowl whisk together the confectioners’ sugar and 3 Tbl of the cream until desired consistency. I like my glaze thicker so I will use only 3 Tbl. For thinner glazes use 4.

Notes

I highly recommend the Nordic Ware Fleur De Lis Bundt Pan as it’s gorgeous!

To add more orange flavor add a tsp of orange juice to the glaze mixture. Also add some orange zest on top.

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