Description
This Cranberry Orange Cake is a soft and tender dessert bursting with fresh citrus flavor. Made with Greek yogurt, bright orange zest, and juicy cranberries, it’s topped with a simple orange glaze that adds a sweet and tangy finish. Perfect for holiday celebrations or any special occasion, this cake offers a delightful balance of sweet, tart, and creamy textures.
Ingredients
For the cake:
- 1 cup granulated sugar
- 1 tablespoon orange zest
- 1 cup plain whole milk Greek yogurt, at room temperature
- 1/2 cup oil (avocado, canola, vegetable, or olive oil)
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 cups fresh cranberries
For the orange glaze:
- 1 cup confectioner’s sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon melted unsalted butter
- 1/2 teaspoon orange zest
Instructions
- Prepare the pan: Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray, line the bottom with parchment paper, and lightly spray the parchment to prevent sticking.
- Combine sugar and zest: In a large bowl, mix the granulated sugar with the orange zest by rubbing them together with your fingers until the mixture is fragrant, releasing the citrus oils.
- Mix wet ingredients: Add Greek yogurt, oil, eggs, and vanilla extract to the sugar mixture. Whisk thoroughly until smooth and well combined.
- Add dry ingredients: Stir in the all-purpose flour, baking powder, and kosher salt using a spatula. Fold gently until just combined to avoid overmixing.
- Incorporate cranberries: Carefully fold the fresh cranberries into the batter to distribute them evenly without breaking them down.
- Bake the cake: Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden on top.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, turn the cake out onto a wire rack, peel off the parchment paper, flip it right-side up, and let it cool completely.
- Make the glaze: While the cake is cooling, whisk together the confectioner’s sugar, fresh orange juice, melted unsalted butter, and orange zest in a medium bowl until smooth and pourable.
- Glaze and serve: Drizzle the orange glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving this vibrant and flavorful dessert.
Notes
- Ensure eggs and Greek yogurt are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake tender and light.
- Fresh cranberries add the best burst of flavor, but frozen can be used if thawed and drained.
- You can substitute the oil with melted butter for a richer flavor if preferred.
- For an extra crunchy texture, consider adding chopped nuts or sprinkling coarse sugar on top before baking.
- This cake keeps well covered at room temperature for 2-3 days or refrigerated for up to 5 days.
