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Cranberry Cake with Orange Glaze
4.8 from 54 votes

Cranberry Cake with Orange Glaze

Cranberry Cake with Orange Glaze features a fluffy cake studded with fresh cranberries and finished with a tangy-sweet orange glaze. The interplay of tart cranberries and mild sweetness provides a balanced flavor, while the glaze adds a glossy citrus note. This cake is suited to seasonal occasions and offers moist texture from yogurt and butter.

Prep Time
10 mins
Cook Time
50 mins
Additional Time
5 mins
Total Time
1 hr 5 mins
Servings: 12
Calories: 252 kcal
Course: Cake
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350℉ (175℃) and grease and flour an 8" springform pan.
  2. Toss the cranberries in a little flour and set aside.
  3. Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
  4. 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.
  5. Add the cranberries and vanilla and stir until evenly combined, then put the batter into the prepared tin.
  6. 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:
  1. 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.
  2. (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.)
  3. 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
  4. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 252

% 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.