I wrote this post up a few weeks ago, but I wasn’t happy with the photo’s that I took. I made it a couple times since then, but its been so gloomy outside. It was a sunny day today and I had the ingredients, so I thought I should take advantage of the sun and try to get some good shots! The sun in my kitchen wasn’t so bright this afternoon, but I think they turned out okay. It was much better than the first time, that is for sure!
I am so excited to finally share this with you, it is the best cake I have ever made; it’s just so good! It’s moist and delicious! I hope you try it out for yourself, and please let me know what you think!
I do have to let you know that for some reason the cranberries come up on to the top of the cake. I have made this cake four times now and every single time it happens, not sure why, though. Could it be because cranberries are so light that they just pop up? Blueberries usually sink down or stay in the middle, same with chocolate chips…but not cranberries. If you know why that happens, please let me know, and let me know if it happens to you!
Thank you for all your tips! The most popular tip is to roll the cranberries with flour before adding to the batter. I will try that as soon as I make it again!
My adaptation is from apronette‘s Lemon Loaf Cake.
What you will need:
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt*
- 1 cup sugar
- 3 large eggs
- zest of one orange – about 1 tablespoon
- juice of an orange*
- 1 packet of vanilla sugar (comes in a 9g packet dr oetker or ruff brand)
- 1/2 cup light tasting olive oil
- 1 cup fresh cranberries and 1/4 for the top
For the Icing:
- 1 cup powdered sugar
- 2- 3 tbsp cream or orange juice or milk*
Preheat oven to 325. Grease the bottom of an 8 inch loaf pan and add a piece of parchment, just enough so that it sticks out over the sides of the pan.
Combine the flour, baking powder, and salt; set aside. In another bowl, combine yogurt, eggs, sugar, orange zest, olive oil, orange juice, and vanilla sugar. Add dry ingredients to the mixing bowl (egg mixture) and beat until well combined (less than a minute).
Add in the 1 cup of cranberries, combine it, and pour batter into the pan. Add the extra cranberries on top of the loaf.
Bake for 45-55 minutes until toothpick comes out clean (may take longer depending on pan or oven). Remove from pan, that is where the parchment comes handy. Spread glaze over the cake, enjoy!
*Make sure when you buy yogurt it’s plain yogurt made with only simple ingredients like cream, milk, and bacterial cultures. Anything else is not real yogurt. Homemade is best, but not always an option.
*If you want a thicker icing, use cream. If you want a glaze type icing, use orange juice or milk.
* If the orange is the size of an average lemon, I use all the juice from it, but if it is a very large orange, then a half or 3/4’s of it is enough; I would say 3-4 tablespoons worth of juice.