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5 from 7 votes

Cranberry Cake

This fresh cranberry pound cake combines vibrant orange, tart cranberries, and toasted almonds for a delicious and easy-to-make holiday cake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 slices
Calories 433kcal
Author Yumna Jawad

Ingredients

Instructions

  • Preheat the oven to 350°F. Grease an 8-inch round baking pan with butter.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a stand mixer fitted with the paddle attachment, cream together the butter, and sugar for 3-5 minutes or until combined, scraping down the sides as needed. Add the eggs one at a time and the vanilla extract. Add the Greek yogurt and orange zest.
  • Slowly add the flour mixture, allowing some to fully mix in before adding the next. Once the flour is incorporated and the batter has formed, fold in the cranberries and ½ cup of sliced almonds.
  • Transfer the batter into the prepared baking dish and spread out evenly so it reaches the sides of the pan. Sprinkle the remaining sliced almonds on top.
  • Bake for 45-50 minutes, or until the cake is cooked through in the center. Let cool and serve.

Notes

Tip: To keep the cranberry cake from crumbling, let it cool completely before slicing. This allows the cake to rest and finish setting up.

Nutrition

Calories: 433kcal | Carbohydrates: 49g | Protein: 10g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 352mg | Potassium: 270mg | Fiber: 4g | Sugar: 24g | Vitamin A: 550IU | Vitamin C: 11mg | Calcium: 126mg | Iron: 2mg