Orange Cranberry Loaf Cake

I wrote this post up a few weeks ago, I wasn’t happy with the photo’s that I took, made it a couple times since then but its been so gloomy out there, since it was a sunny day today and I had the ingredients 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, much better then 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, truly its just so good! Its 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…could it be cause 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!

My adaptation from apronette‘s Lemon Loaf Cake

• 
  Print Orange Cranberry Loaf Cake

  Ingredients

  • 1 1/2 cups 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 vanilla sugar
  • 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*

  Instructions

  1. Preheat oven to 325, grease the bottom of 8 inch loaf pan and add a piece of parchment, enough so that it sticks out over the sides of the pan.
  2. 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.
  3. Add in the 1 cup of cranberries, combine, pour batter into the pan. Add the extra cranberries on top of loaf.
  4. Bake for 40 -45 minutes until toothpick comes out clean. Remove from pan, that is where the parchment comes handy. Spread glaze over the cake, enjoy!
  5. *Make sure when you buy yogurt its 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.
  6. *If you want a thicker icing use cream, if you want a glaze type icing use orange juice or milk.
  7. * If the orange is the size of an average lemon I use all the juice from it, if it is a very large orange then half or 3/4's of it is enough, I would say 3-4 tbsp worth of juice.
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