Orange & Cranberry Cake
This cake SCREAMS Christmas to me. Orange and cranberry is a match made in heaven and this wonderfully sweet, fluffy, orange-y cake is punctuated by frequent pops of punchy cranberry. This comes together in 5 minutes in one bowl and bakes in just over half an hour AND stays moist for DAYS thanks to the yogurt and vegetable oil. Truly, what more could you ask for from a cake?
Ingredients
1 cup whole plain yogurt
2 large eggs
175g sugar
3 tablespoons vegetable oil
1 teaspoon vanilla extract
2 teaspoons orange extract
1 tablespoon orange zest
250g flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh cranberries
Instructions
Preheat your oven to 350F, grease a 10-inch cake pan and set aside.
In a large mixing bowl, add your yogurt, eggs, sugar, vegetable oil, extracts, and orange zest, and whisk until completely combined.
Add your flour, baking powder, baking soda, and salt, mix with a spatula until just combined.
Add in your cranberries and mix gently until the cranberries are spread throughout and no streaks of flour are visible.
Pour your batter into the prepared cake pan and smooth.
Bake for 35 minutes or until golden and a toothpick inserted into the center comes out almost completely clean.
This keeps well and stays incredibly moist for several days if plastic-wrapped or kept in an airtight container. Enjoy!