Cranberry Cake with Orange Glaze
This cranberry cake with orange glaze is moist, rustic, and packed with festive flavor. With juicy cranberries, a soft crumb, and a citrus glaze that soaks in beautifully, it's a holiday favorite that's elegant yet easy to make.
Equipment
- 8-inch Springform Pan
- Mixing Bowls
- Whisk or Hand Mixer
- Small Saucepan
- Pastry Brush
Ingredients
Cake
- 3 eggs
- 1.25 cups sugar
- 2.25 cups all-purpose flour
- 2.5 tsp baking powder
- 0.33 cup butter softened
- 0.33 cup plain Greek yogurt
- 2.5 cups fresh cranberries lightly floured
- 2 tsp vanilla extract
Glaze
- 2 oz fresh orange juice juice of half an orange
- 2 tbsp sugar
Instructions
- Preheat oven to 350°F (175°C) and grease/flour an 8-inch springform pan.
- Toss cranberries with a little flour to prevent them from sinking.
- In a large bowl, beat eggs and sugar until pale and fluffy.
- Sift flour and baking powder together. Gradually add to egg mixture, alternating with softened butter.
- Stir in Greek yogurt and vanilla extract. Mix until smooth.
- Fold in the floured cranberries gently.
- Pour into the prepared pan, smooth the top, and bake for 50–60 minutes until a skewer comes out clean.
- While the cake cools, simmer orange juice and sugar until thickened into a glaze.
- Brush the warm glaze over the cake and let it soak slightly. Optionally, glaze extra cranberries for decoration.
Notes
Use fresh cranberries for the best texture and tartness. Let the cake cool slightly before glazing for better absorption and shine.