Cranberry Cake with Orange Glaze
User Reviews
4.8
Cranberry Cake with Orange Glaze
Description
This Cranberry Cake mixes eggs and sugar until light and fluffy before incorporating sifted flour with baking powder and softened butter, followed by plain Greek yogurt for moisture. Fresh cranberries tossed with a little flour are folded in to distribute them evenly through the batter, which is then baked in a greased and floured 8-inch springform pan. The result is a moist, tender crumb studded with bursts of tart cranberry fruit.
The cake's texture is light yet substantial, supported by the yogurt's acidity and butter's richness. The fresh cranberries provide a fruity tartness contrasted with vanilla extract and sugar in the batter. Baking for 50-60 minutes ensures thorough cooking without drying out.
The optional orange glaze is made by boiling orange juice with sugar until it slightly thickens. This glaze is poured while the cake cools, lending a bright citrus finish that complements the cranberries. The cake can alternatively be served plain or with orange-flavored frosting, depending on preference.
Note that frozen cranberries do not work well, and for recipes using a 12 oz bag of cranberries, saving some for decoration is advised. The glaze contributes an attractive shine and added flavor but is not required.
Ingredients
Cake:
- 3 egg
- 1 ¼ cups sugar
- 2 ¼ cups all-purpose flour
- 2 ½ tsp baking powder
- ⅓ cup butter (softened)
- ⅓ cup Greek yogurt (plain)
- 2 ½ cups cranberries (fresh, see notes)
- 2 tsp vanilla extract
Glaze:
- 2 oz orange half an organic orange, juice
- 2 Tbsp sugar
Instructions
- Preheat oven to 350℉ (175℃) and grease and flour an 8" springform pan.
- Toss the cranberries in a little flour and set aside.
- Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
- Sift the flour with the baking powder then add to the mixture in the bowl a little at a time along with the softened butter. Continue to mix until completely blended, then stir in the yogurt.
- Add the cranberries and vanilla and stir until evenly combined, then put the batter into the prepared tin.
- Bake for 50-60 minutes (depending on your oven), but test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. Allow to cool for about 15 minutes, then remove the side of the springform pan.
Glaze and decorate the cake:
- While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
- (Decorative Cranberries – if you want to decorate the top with a few glazed and sugared cranberries, it’s easy! Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. Place the cranberries on a silicone sheet or flat plate to set. If you want sugared cranberries, simply roll them in sugar after dipping in the glaze.)
- Pour and brush the glaze over the top of the cake while it is still warm. I place a plate under the cooling rack to catch any drips
- When cool, place on a cake stand or serving plate and decorate as desired. I used glazed and sugared cranberries with 3 orange leaves.
Notes
- The orange glaze is optional; the cake is enjoyable plain or with orange frosting.
- Avoid frozen cranberries as they do not bake well in this cake.
- Reserve some fresh cranberries for decoration if using a 12 oz bag.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 252kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 55mg | 18% |
| Sodium | 148mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 5mg | 6% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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