Olive Oil Cranberry Bundt Cake Recipe

Name: Olive Oil Cranberry Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 egg whites; 2 cups white sugar; 1 cup olive oil; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 3/4 teaspoon ground cinnamon; 3/4 teaspoon ground cloves; 1 cup buttermilk; 1 cup chopped cranberries

Servings: persons

6 egg whites
2 cups white sugar
1 cup olive oil
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground cloves
1 cup buttermilk
1 cup chopped cranberries

1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch Bundt pan with cooking spray, and dust with flour.
2
In a bowl, beat the egg whites until stiff. Beat in the sugar until fluffy. Mix in the olive oil.
3
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.
4
Bake 1 hour in the preheated oven, until a knife inserted in the cake comes out clean.

1760

kcal

Calories

122

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 egg whites, 2 cups white sugar, 1 cup olive oil, 2 cups all-purpose flour, and more.

Yes, Olive Oil Cranberry Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Cranberry Bundt Cake

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