Cranberry Orange Yogurt Cake is perfect for an easy holiday dessert or sweet addition to your brunch table! Drizzle it with the orange vanilla glaze for an extra punch of citrus flavor.
This recipe and photos have been updated from the original post on 11/30/2015
One of my favorite holiday flavor combinations is cranberry and orange. I love the tartness of the cranberries paired with the sweet citrus flavor of orange, it’s a flavor pairing that’s hard to beat. Today I’m sharing a recipe for this seasonally festive and easy to make Cranberry Orange Yogurt Cake!
This cake is based off of the recipe that I used to make my Lemon Yogurt Cake. It’s a denser cake, similar to pound cake in texture. What’s not similar to the pound cake is the massive amount of butter that’s used. That’s because Greek yogurt takes the place of it along with a small amount of oil.
This cranberry orange cake is perfect for a holiday dessert, but since it isn’t overly decadent and sweet, it would also make a wonderful addition your Christmas morning breakfast. If you plan to serve it with breakfast I highly recommend pairing it with this crustless vegetable quiche and these cranberry orange mimosas.
Ingredients Needed to Make Cranberry Orange Yogurt Cake
- whole wheat pastry flour and all purpose flour
- baking powder
- granulated sugar
- plain low-fat or full fat Greek yogurt
- olive oil or melted coconut oil
- vanilla extract
- fresh or frozen cranberries
- powdered sugar
How to Make Cranberry Orange Yogurt Cake
If you aren’t a confident baker or don’t like to make complicated desserts, then you’re in luck! This cake is so simple and you don’t need any fancy equipment to make it.
In a large bowl whisk together the flour and baking powder. In a second bowl combine the sugar and orange zest. Use your fingers to work the zest into the sugar, this will release those fragrant oils.
Add the eggs, yogurt, oil and vanilla in with the sugar and whisk everything together until it’s completely combined. Pour the wet ingredients into the dry and stir everything together just until it’s combined. Fold in the cranberries and then pour the batter into an 8 or 9 inch round cake pan that’s been sprayed with cooking oil and the bottom lined with parchment paper.
Bake the cake for 28-33 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes in the pan and then remove it and let it cool completely on a wire cooling rack. Once it’s cool, whisk together the powdered sugar, pinch of salt, orange juice and vanilla. Drizzle the glaze over the top of the cake and serve.
Tips and FAQ
- Make sure your ingredients are at room temperature before starting. This is especially important if you are using melted coconut yogurt, as it will solidify when combined with the cold ingredients and not incorporate properly into the batter.
- If you don’t have whole wheat pastry flour you can either make it entirely with all purpose flour or use whole wheat flour. The flavor will be a little nuttier with whole wheat flour and likely a little more dense. Whole wheat pastry flour keeps the whole grain aspect while yielding light baked goods.
Can I Use Sour Cream instead of Greek Yogurt?
Yes. If you don’t have Greek yogurt sour cream would be a good replacement since they have similar a similar taste and consistency.
Can I Use Non-Fat Greek Yogurt?
I tested this cake with non-fat Greek yogurt and wasn’t pleased with the texture. It turned out spongy. If this doesn’t bother you than go ahead and use it.
Can I Bake the Cake In a Different Size/Shape Pan?
Yes, but the baking time will be different depending on what you use. I have also made this cake in an 8×4 loaf pan, which will take between 50-60 minutes to bake. An 8×8 square baking pan would also work and have a similar baking time to the round cake pan.
Can I Freeze the Cake?
Yes. Once the cake is completely cooled, wrap it in plastic wrap and put it in a resealable freezer bag. It’s best used within a couple month. Don’t put the glaze on the cake if you plan to freeze it.
Cranberry Orange Yogurt Cake
- 1 cup whole wheat pastry flour or all purpose flour
- 1/2 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1 tablespoon orange zest
- 1/4 cup fresh squeezed orange juice
- 3 eggs
- 1 cup plain low-fat Greek yogurt
- 1/4 cup olive oil or melted coconut oil
- 1 1/2 teaspoons vanilla extract
- 1 cup halved fresh of frozen cranberries
Vanilla Orange Glaze
- 1/2 cup powdered sugar
- Pinch of salt
- 1/2 teaspoon orange zest
- 2 teaspoons fresh squeezed orange juice
- 1/4 teaspoon vanilla extract
Cranberry Orange Yogurt Cake
- Preheat oven to 350° F. Spray an 8 inch round cake pan with cooking spray and line the bottom with parchment paper. Spray the parchment paper as well.
- In a large bowl whisk together the flours, baking powder, and salt.
- In a smaller bowl combine the sugar and orange zest. Use your fingers to rub the sugar and zest together so that the oils are released. whisk in the orange juice, eggs, yogurt, oil and vanilla.
- Pour the flour mixture in with the wet ingredients and stir everything together until incorporated. Stir in the cranberries then pour the batter into the prepared cake pan and bake for 27-33 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes before removing it to a wire cooling rack.
Vanilla Orange Glaze
- Once the cake has cooled completely, whisk together the powdered sugar, salt, orange juice and vanilla. Drizzle over the top of the cooled cake.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 52mgSodium: 230mgCarbohydrates: 52gFiber: 3gSugar: 18gProtein: 9g