Cranberry Orange Cake

This weekend a friend invited me over for brunch. Instead of bringing one of my go-to dishes (overnight baked French toast) I decided to bring a holiday-themed dessert. I used my mum\’s cranberry orange cake recipe, but instead of using sour cream I used yogurt to give it more of a moist coffee cake texture instead of a cakey texture.

Cranberry Orange Cake


1 1/2 cups flour 
2 teaspoons baking powder 
pinch of salt 
1 cup sour cream or yogurt 
1 cup sugar 
3 large eggs 
zest of one orange 
juice of an orange
1/2 cup butter 
1 1/2 cups fresh cranberries    

For the Icing: 

1 cup powdered sugar
2 – 3 tablespoons milk or orange juice   


1. Preheat oven to 350 degrees.
2. Spray a bundt pan with cooking spray.
3. Cream together butter and sugar for about 5 minutes.  
4. Add eggs one at a time and mix in until incorporated.
5. Add the orange juice and zest; mix to incorporate
6. Add the sour cream, mix to incorporate
7. Add the flour, salt, and baking powder.
8. When this is all mixed together stir in the cranberries
9. Bake for 40 – 50 minutes or until a tester comes out clean.
10. Let pan sit for 5 minutes after you take the cake out of the oven.
11. Turn over cake onto a wire rack to cool.
12. Mix up your glaze ingredients and spread on top and sides of the cake.

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