Cranberry Cake
User Reviews
5
Cranberry Cake
Description
The Cranberry Cake combines standard cake ingredients like butter, sugar, eggs, and flour with Greek yogurt and orange zest for moistness and brightness. Leavening agents ensure a tender rise with a soft crumb. Fresh or frozen cranberries provide bursts of tartness dispersed throughout the cake.
Chopped almonds fold into the batter, with sliced almonds sprinkled on top before baking for added crunch and a decorative touch. The baking temperature and time yield a cooked-through center that holds together well.
This cake pairs well with tea or coffee for breakfast or dessert, offering a balance between rich sweetness and fruity tartness. Powdered sugar dusted on top enhances presentation and adds subtle sweetness.
Cooling the cake thoroughly before slicing helps it set properly and prevents crumbling, preserving structure and texture.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter room temperature, plus more for baking dish
- ¾ cup cane sugar
- 2 egg room temperature
- 2 teaspoons vanilla extract
- 1 cup Greek yogurt 2% fat
- 1 orange zested
- 1 ½ cups cranberries fresh or frozen
- 1 cup almonds roughly chopped, sliced
- powdered sugar for serving
Instructions
- Preheat the oven to 350°F. Grease an 8-inch round baking pan with butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the butter, and sugar for 3-5 minutes or until combined, scraping down the sides as needed. Add the eggs one at a time and the vanilla extract. Add the Greek yogurt and orange zest.
- Slowly add the flour mixture, allowing some to fully mix in before adding the next. Once the flour is incorporated and the batter has formed, fold in the cranberries and ½ cup of sliced almonds.
- Transfer the batter into the prepared baking dish and spread out evenly so it reaches the sides of the pan. Sprinkle the remaining sliced almonds on top.
- Bake for 45-50 minutes, or until the cake is cooked through in the center. Let cool and serve.
Notes
- Allow the cake to cool completely before slicing to prevent crumbling and to let the texture set evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 49g | 16% |
| Protein | 10g | 20% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 79mg | 26% |
| Sodium | 352mg | 15% |
| Potassium | 270mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 24g | 48% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 126mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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