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Cranberry Orange Cake

Recipe from Two Peas and Their Pod

Soft, tender, and bursting with fresh citrus flavor, this Cranberry Orange Cake is made with Greek yogurt, bright orange zest, and juicy cranberries. Topped with a simple orange glaze, it’s an easy yet impressive holiday dessert everyone loves.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: cake, Dessert
Cuisine: American
Keyword: cranberry, Greek yogurt, orange
Servings: 10
Calories: 347kcal

Ingredients

For the cake:

  • 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

For the orange glaze:

  • 1 cup confectioner's sugar
  • 3 tablespoons fresh orange juice
  • 1 tablespoon melted unsalted butter
  • 1/2 teaspoon orange zest

Instructions

  • Preheat the oven to 350°F. Grease a 9-inch round cake pan with cooking spray. Line the bottom with a round of parchment paper and lightly spray again.
  • In a large bowl, add the granulated sugar and orange zest. Rub together with your fingers until fragrant.
  • Add the Greek yogurt, oil, eggs, and vanilla. Whisk together until well combined.
  • Add the flour, baking powder, and salt use a spatula to stir until just combined. Don’t over mix.
  • Gently fold in the cranberries.
  • Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let cool in the pan for 15 minutes. Turn the cake out onto a wire rack, remove the parchment from the bottom, then flip it right-side up and let cool completely.
  • While the cake is cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, orange juice, melted butter, and orange zest. Whisk until you have a smooth and pourable consistency.
  • Drizzle the glaze over the cooled cake. Let the glaze set up. Cut into slices and serve.

Notes

If you are using frozen cranberries, don't thaw them! 
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months. 

Nutrition

Calories: 347kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 55mg | Sodium: 157mg | Potassium: 182mg | Fiber: 1g | Sugar: 34g | Vitamin A: 153IU | Vitamin C: 6mg | Calcium: 78mg | Iron: 1mg