Cranberry Cake Recipe
Easy cranberry cake made with Greek yogurt, fresh cranberries, orange zest, and sliced almonds only takes about 10 minutes to mix the batter!
Servings: 8 slices
Ingredients
- 1 ¾ cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter room temperature, plus more for baking dish
- ¾ cup cane sugar
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup 2% Greek yogurt
- 1 orange zested
- 1 ½ cups cranberries fresh or frozen
- 1 cup sliced almonds roughly chopped
- Powdered sugar for serving
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
- My Top Tip: To keep the cranberry cake from crumbling, let it cool completely before slicing. This allows the cake to rest and finish setting up.
- Storage: To store your cranberry pound cake, let it cool completely before transferring to an airtight container. This will help prevent the cake from drying out or becoming stale. You can keep your cake at room temperature for up to 3 days, or in the fridge for up to 5-7 days.
- Freezing: Let the cake cool completely and then slice it into individual servings. Place the slices on a baking sheet in the freezer until they are firm. Then, transfer them to an airtight container or freezer bag and store them for up to 3 months. When ready to serve, let the cake thaw at room temperature for a few hours, or place it in the fridge overnight.
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
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