Description
This Cranberry Orange Cake is a moist and flavorful dessert bursting with fresh cranberries and zesty orange. Made with Greek yogurt for added moisture and a tender crumb, this cake is topped with a sweet and tangy orange glaze, perfect for any occasion or holiday gathering.
Ingredients
Cake Ingredients
- 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
Glaze Ingredients
- 1 cup confectioner's sugar
- 3 tablespoons fresh orange juice
- 1 tablespoon melted unsalted butter
- 1/2 teaspoon orange zest
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F. Grease a 9-inch round cake pan with cooking spray, then line the bottom with parchment paper and lightly spray the parchment for easy cake removal.
- Mix sugar and zest: In a large bowl, combine the granulated sugar and 1 tablespoon orange zest. Rub them together with your fingers until fragrant to release the oils from the zest.
- Add wet ingredients: Add the Greek yogurt, oil, eggs, and vanilla extract to the sugar-zest mixture. Whisk thoroughly until the mixture is smooth and well combined.
- Incorporate dry ingredients: Add the all-purpose flour, baking powder, and kosher salt to the wet ingredients. Use a spatula to gently fold and stir until just combined, taking care not to overmix to maintain a tender texture.
- Fold in cranberries: Gently fold the fresh cranberries into the batter, distributing them evenly without breaking them up too much.
- Bake the cake: Pour the batter into the prepared cake pan, spreading evenly. Bake in the preheated oven for 32 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, turn the cake out onto a wire rack, peel off the parchment paper, flip the cake right-side up, and cool completely.
- Prepare the glaze: While the cake cools, whisk together confectioner's sugar, fresh orange juice, melted unsalted butter, and 1/2 teaspoon orange zest in a medium bowl until smooth and pourable.
- Glaze and serve: Drizzle the orange glaze over the cooled cake. Allow the glaze to set for several minutes before slicing and serving.
Notes
- Use fresh cranberries for the best texture and tartness; frozen cranberries can be used but may affect batter consistency.
- Make sure the eggs and yogurt are at room temperature to ensure even mixing and a smooth batter.
- You can substitute the oil with any neutral-flavored oil like canola or vegetable oil.
- If you prefer a less sweet glaze, reduce the confectioner’s sugar slightly or add more orange juice for tanginess.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
