Description
A vibrant, citrus-infused cake that perfectly balances the tartness of fresh cranberries with a moist, tangy Greek yogurt base. This recipe utilizes the rubbing method to infuse the sugar with aromatic orange oils, resulting in an authentic and refreshing dessert that is perfect for breakfast or a quick afternoon snack.
Ingredients
1 cup granulated sugar
1 tablespoon orange zest
1 cup Greek yogurt
1/2 cup avocado or canola oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 cups fresh cranberries
Instructions
Preheat your oven to 350°F.
Grease a 9-inch round cake pan and line the bottom with parchment paper.
Combine sugar and orange zest in a bowl and rub together with your fingertips until fragrant.
Whisk in the Greek yogurt, oil, eggs, and vanilla extract until smooth.
Fold in the flour, baking powder, and salt until just combined.
Gently fold in the fresh cranberries.
Pour the batter into the prepared cake pan.
Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use organic oranges for the zest to ensure the best flavor. Do not thaw frozen cranberries if using them, as they will bleed into the batter. This cake stores well at room temperature for two days or in the refrigerator for up to five days.
- Prep Time: 10
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 22g
- Sodium: 185mg
- Fat: 11g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg