Cranberry Orange Yogurt Loaf Cake

by Feli Chic'Cuisine

This Cranberry Orange Yogurt Loaf Cake, filled with fresh, juicy cranberries, is easy to make and turns out beautifully. The bold, refreshing flavors of cranberry and orange are perfectly complemented by warm spices. It’s a versatile treat, ideal for breakfast, a coffee break, or an afternoon snack.

For a touch of charm, I’ve topped it with a pink glaze made from powdered sugar and cranberry juice. It’s as beautiful as it is tasty and captures the cozy flavors of the season. The best part? It’s so easy to make!

Enjoy this Cranberry Yogurt Loaf Cake with your morning coffee, share it with friends, or treat yourself to a midday snack. Its delicious flavors are sure to brighten your day!

Cranberry Season: A Time for Wellness

This Cranberry Yogurt Loaf Cake is a celebration of the season, combining the tartness of cranberries, the richness of yogurt, and the citrusy pop of orange.

Every slice is a delightful treat that captures the flavors of cranberry season while offering a wholesome, feel-good indulgence.

Health Advantages of Cranberries

Cranberries are a seasonal gem, packed with vitamins and antioxidants that help boost our immune system - perfect for staying healthy during the winter months.

Though tart when raw, they’re delicious in dried or juiced forms. Fresh cranberries are best enjoyed in season, from September to December, but dried cranberries are a great option year-round.

How to Make Cranberry Cake

Prepare the Batter

1. Cream the butter and sugar together until pale and fluffy.

2. Gradually beat in the eggs, orange zest, orange juice, and vanilla until well combined.

3. Then, mix in the flour mixture. Finally, gently fold in the yogurt until the batter is smooth.

4. Transfer 1/4 of the batter into the loaf pan. Scatter a handful of cranberries over this layer.

5. Fold the remaining cranberries into the rest of the batter, then transfer it to the cake pan.

6. Bake for 50-55 minutes, or until a skewer comes out clean. Let the cake rest in the pan for 15 minutes before transferring it to a rack to cool completely.

Prepare the Topping

7. Heat the cranberries, orange juice, and caster sugar until the cranberries have popped and the mixture is soft, about 4-5 minutes.

8. Strain the liquid through a fine sieve into a small bowl, reserving the solids (cranberries).

9. Mix 2-3 tablespoons of the liquid with the icing (powdered/confectioners' sugar) to make the glaze.

10. Stir the reserved cranberries into the remaining liquid. Pour the icing over the cake, spreading it evenly, and top with the softened fruit.

The bright cranberries and hint of orange make this loaf so vibrant and delicious. The spices add just the right amount of warmth, making it perfect for special occasions or just because!

Cranberry Orange Yogurt

Loaf Cake

This cake is so easy to make and turn out beautifully! The cranberry and orange flavors are bold and refreshing, and the spices tie everything together perfectly.

Prep time: 25 min Cook time: 55 min

Total time: 1h20 Serves: 8-10

Ingredients

125g unsalted butter, softened
220g sugar
2 large eggs, beaten
1/2 orange (bio), zest and juice
1 tsp vanilla extract
250g flour
1 heaped tsp baking powder
2 tsp mixed spice
100g Greek yogurt
150g fresh cranberries

For the topping

150g fresh cranberries
1 small orange, juice
60g caster sugar
150g icing (powder/confectioners') sugar

Method

Prepare the Batter

1. Preheat the oven to 180°C (350°F/gas mark 4). Butter and line with baking paper a loaf pan (ideal, 18.5x11.5 or 7¼x4½ inch).

2. In a medium bowl, mix together the flour, baking powder, and mixed spice. In a small bowl, whisk together the beaten eggs, orange zest, orange juice, and vanilla. Set aside.

3. Using an electric mixer, cream the butter and sugar together until pale and fluffy. Gradually beat in the egg mixture until well combined. Then, mix in the flour mixture. Finally, fold in the yogurt until the batter is smooth.

Bake

4. Transfer 1/4 of the batter into the loaf pan. Scatter a handful of cranberries over this layer. Fold the remaining cranberries into the rest of the batter, then transfer it to the cake pan.

5. Bake for 50-55 minutes, or until a skewer comes out clean. Let the cake rest in the pan for 15 minutes before transferring it to a rack to cool completely.

Prepare the Topping

6. In a small pan, heat the cranberries, orange juice, and caster sugar until the cranberries have popped and the mixture is soft, about 4-5 minutes.

7. Strain the liquid through a fine sieve into a small bowl, reserving the solids (cranberries). Mix 2-3 tablespoons of the liquid with the icing (powdered/confectioners' sugar) to make the glaze.

8. Stir the reserved cranberries into the remaining liquid. Pour the icing over the cake, spreading it evenly, and top with the softened fruit. The cake can be served with Greek yogurt.