Cranberry Orange Yogurt Cake
This cranberry orange yogurt cake drizzled with vanilla orange glaze is perfect for the holidays!
Servings: 10 servings
Ingredients
Cranberry Orange Yogurt Cake
- 1 cup white whole wheat 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, or full fat
- 1/4 cup olive 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
Instructions
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
Calories: 314kcal | Carbohydrates: 52g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 230mg | Fiber: 3g | Sugar: 18g