Orange Cranberry Cake
User Reviews
4.9
Orange Cranberry Cake
Description
The Orange Cranberry Cake uses whole ingredients like fresh cranberries and a pureed orange blended into the batter, which also contains Greek yogurt and butter to yield moisture and tenderness. The cranberries are lightly floured before folding in to prevent sinking during baking. The cake is baked in a bundt or similar pan at 350°F until a tester comes out clean. A separate glaze with fresh orange juice, sugar, and optional liqueur is applied for added flavor and shine. The sugared cranberries and rosemary sprigs serve as an attractive garnish, contrasting the cake's moist interior with a crisp topping.
This cake works well as a dessert or afternoon treat; its balance of citrus and tart berries pairs nicely with tea or coffee. It can be sliced for sharing and stores well for a few days wrapped to retain moisture. The glaze and sugared fruit decoration give it a festive appearance.
Omitting alcohol in the glaze makes this suitable for children or those avoiding alcohol.
Ingredients
- 3 egg preferably organic
- 1 ⅛ cups sugar
- 1 ¾ cups all-purpose flour
- 2 ½ tsp baking powder or 1 Italian Paneangeli vanilla baking powder
- ½ cup butter softened
- ⅓ cup Greek yogurt
- 1 orange washed and cut into pieces w/o seeds, large, organic
- vanilla extract only add if using plain baking powder, 1 tsp
- 2 ½ cups cranberries fresh
Glaze
- ⅓ c orange juice freshly squeezed
- ¼ c sugar
- 1 Tbsp Grand Marnier (optional)
Sugared Cranberries
- ¼ c cranberries about 9 to 12
- ¼ c sugar
- rosemary fresh sprigs, optional, for decoration
Instructions
- Preheat oven to 350°F (175°C)
- Make the cake batter
- Prepare a bundt pan (or round or loaf pan) by spraying with oil (or use butter) and dust with flour.
- Toss the cranberries (should be washed and mostly dry) in some flour. This will help them not to fall to the bottom of the cake, so don’t skip this step
- 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
- In a food processor, or blender, process the whole orange until it is almost pureed.
- Add this orange to the cake mixture, mix well, then fold in the cranberries by hand. Pour the batter into the prepared bundt pan.
- Bake the orange cranberry cake
- Make sure the batter is evenly distributed in the pan then place in the preheated oven for 50 to 60 minutes. It will vary depending on your oven, but mine bakes for about 55 minutes. Use a cake tester to check that the cake is ready before removing it from the oven
- Allow the cake to cool for about 10 minutes in the pan while you make the glaze.
- Make the glaze and sugared cranberries
- Prepare the glaze by melting the sugar in the orange juice and allow to simmer for a few minutes, just until the liquid has a syrupy consistency. (IF YOU ARE MAKING THE SUGARED CRANBERRIES, put a little glaze in a bowl and coat the cranberries and remove immediately.
- Next, toss in a small amount of sugar in a small bowl, then place on a clean plate or board to dry
- Pour the glaze from the plate back into the original pot and add the Grand Marnier, if using.
- Decorate the orange cranberry cake
- Remove the cake from the bundt pan by shaking to loosen it, and then turn upside down onto a cooling rack. Place a tray or plate below the cake to catch any glaze, then pour and brush the glaze over the entire cake. You can take the glaze that drips below and pour it over the cake again.
- Place the cake on a serving plate, cake plate or stand, and add the sugared cranberries and little sprigs of rosemary, if desired
- Let the cake cool completely before slicing.
Notes
- Coating cranberries with flour before adding them to the batter helps keep them suspended evenly throughout the cake.
- The glaze can be made without Grand Marnier to keep the cake alcohol-free and child-friendly.
- Sugared cranberries add a festive crunch and can be garnished with fresh rosemary for visual contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 247kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 60mg | 20% |
| Sodium | 163mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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