Cranberry Orange Cake
Servings Prep Time
8 20mins.
Cook Time
Servings Prep Time
8 20mins.
Cook Time
  • 2cups all-purpose flour
  • 1cup + 1 Tbsp granulated sugar
  • 2tsp baking powder
  • 1/2tsp salt
  • 1 zest of 1 navel orange
  • 6oz. fresh cranberries
  • 2 large eggsat room temperature
  • 1/2cup softened unsalted butter+more for greasing
  • 1/2cup Yoplait vanilla yogurtlowfat
  • 1tsp vanilla extract
  • powdered sugar for dusting
  1. Preheat oven to 350ºF. Butter a 9-inch springform pan, making sure to rub the sides and bottom.
  2. Combine cranberries and 1 Tbsp sugar in a small bowl. Mix it together and set aside to macerate.
  3. Meanwhile, in a large bowl combine flour, salt, and baking powder. Mix together until well combined. Set aside.
  4. Cream softened butter and 1 cup sugar using a hand mixer or stand mixer on medium speed until well combined. Add in eggs one at a time, mixing it after every addition. Mix in vanilla and orange zest.
  5. Add flour mixture gradually into the egg mixture, mixing well after every addition. Scrape the sides a few times during this process. Add in yogurt and mix well. Stir in cranberries with sugar. Transfer cake batter into the buttered springform pan, level the top with a spatula and bake it in the preheated oven at 350ºF for 50-60 minutes. Check with a toothpick inserted in the middle of the cake. It’s done when it comes out clean or with a few crumbs.
  6. When cake is done, transfer springform pan in a rack to cool for 10 mins. Then release the springform pan to remove the side. Dust cake with a little powdered sugar. Let cake cool completely on the rack. Serve cake plain or with sweetened whipped cream. Any leftovers can be covered and refrigerated, it will keep for 5 days.