Orange-Cranberry Cake Recipe

Name: Orange-Cranberry Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/2 teaspoon baking soda; 3 tablespoons butter, softened; 1/2 cup Splenda Sugar Blend for Baking or 1 cup sugar; 2 eggs; 1/4 teaspoon orange extract (optional); 2/3 cup plain nonfat yogurt; 2 cups fresh cranberries; 1/4 cup water (use water if you are concerned about carbs, omit if you are making the cake with sugar) or 1/4 cup orange juice (use water if you are concerned about carbs, omit if you are making th…; 1 1/2 teaspoons orange zest, finely grated; sifted powdered sugar (optional)

Servings: persons

2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons butter, softened
1/2 cup Splenda Sugar Blend for Baking or 1 cup sugar
2 eggs
1/4 teaspoon orange extract (optional)
2/3 cup plain nonfat yogurt
2 cups fresh cranberries
1/4 cup water (use water if you are concerned about carbs, omit if you are making the cake with sugar) or 1/4 cup orange juice (use water if you are concerned about carbs, omit if you are making the cake with sugar)
1 1/2 teaspoons orange zest, finely grated
sifted powdered sugar (optional)

1
Preheat oven to 350 degrees. Prepare bundt or tube pan with a light coat of cooking spray.
2
In a medium bowl, sift together the flour, baking soda and baking powder.
3
In a large bowl, cream the butter with and electric mixer. Add sugar blend (or sugar) and beat until pale, light and fluffy. Add the eggs, one at a time, mixing after each addition for a total of two or three minutes. (Mine did not get very fluffy until the eggs were incorporated.) If you like a lot of orange flavor, mix in the orange extract at this point.
4
Mix together the yogurt and water or orange juice if using the Splenda Blend.
5
Alternately add the yogurt and flour to the butter in thirds, mixing after each addition.
6
Add in the cranberries, folding in to distribute throughout the batter.
7
Pour batter into the prepare tube pan and bake for 40 minutes or until an inserted toothpick comes out clean.
8
Cool cake in pan for 10 minutes until turning onto cake rack or plate.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon baking soda, 3 tablespoons butter, softened, and more.

Yes, Orange-Cranberry Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange-Cranberry Cake

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