Description
A winning combo of tart cranberry, citrus, and seasonal spices all topped off with a sweet orange glaze! A cake perfect for a holiday brunch or dessert!
Ingredients
Scale
Cake
- 4 eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups plain greek yogurt
- 2/3 cup vegetable oil
- 1 1/2 TBS orange zest
- 1 TBS vanilla extract
- 2 1/2 cups all purpose flour
- 1 TBS baking powder
- 1 1/2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 3/4 tsp salt
- 1/2 cup fresh orange juice
- 2 cups cranberries (fresh or frozen, do no thaw if frozen)
Orange Glaze
- 2 1/4 cups sifted powdered sugar
- 1/2 – 1 TBS orange zest
- 1 TBS orange juice
- 1–3 TBS whole milk
Instructions
Cake
- Preheat oven to 350°F and generously grease a 9 or 10 cup Bundt pan.
- In a stand mixer, using the paddle attachment, beat eggs and sugar together until light and fluffy, a few minutes. Next add greek yogurt, oil, zest and vanilla and mix on low to medium speed until combined. Stopping to scrape down sides of the bowl as necessary.
- In a separate bowl, whisk together flour, baking powder, spices and salt. With mixer on low speed, gradually add dry ingredients to egg/sugar mixture, alternately with the orange juice, beginning and ending with the dry ingredients. Beat until just combined. Fold in cranberries.
- Pour batter into prepared Bundt pan.
- Bake for 1 hour to 1 hour and 15 min, or until a skewer inserted in the middle of the cake comes out clean.
- Let cool in pan about 30 minutes before removing and letting cool completely.
Glaze
- In a small bowl, whisk powdered sugar, zest, and orange juice until smooth. Begin adding milk, about a tsp at a time, until you reach the desired consistency.
- Pour glaze over cake and let set before slicing.