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5 from 8 votes

Cranberry Cake with Orange Glaze

Deliciously light, you will love this Cranberry Cake with Orange Glaze.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: brunch, Dessert, treat, vegetarian
Cuisine: American
Diet: Vegetarian
Servings: 16 servings
Calories: 162kcal
Author: Lauren Kelly

Ingredients

  • 2 cups whole wheat pastry flour
  • ½ teaspoon baking powder
  • 3 tablespoons unsalted butter
  • 1 cup unrefined sugar
  • ¾ cup milk
  • ½ cup Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 1 12 ounce bag of cranberries
  • Glaze:
  • ¾ cup powdered sugar
  • 1 tablespoon fresh squeezed orange juice

Instructions

  • Preheat oven to 350 degrees.
  • Grease a 10 inch bundt pan.
  • In a medium bowl, mix together flour and baking powder.
  • Add butter and sugar and thoroughly mix together.
  • Add milk, Greek yogurt and vanilla and mix again until thoroughly combined.
  • Fold cranberries in and mix.
  • Pour into prepared bundt pan and bake in preheated oven for 60-70 minutes or until toothpick placed in the center comes out clean.
  • Allow cake to cool in the pan for 10 minutes.
  • Remove from pan and allow to cool.
  • Prepare glaze by mixing the sugar and orange juice in a small bowl until smooth.
  • Drizzle glaze on top of the cake. Enjoy!

Notes

To store in the refrigerator: Place slices of cooled cake in an airtight container and place in the refrigerator for up to 5 days.
To store in the freezer: Place slices of cooled cake in an airtight container and place in the freezer for up to 3 months.

Nutrition

Calories: 162kcal | Carbohydrates: 31g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 40mg | Potassium: 99mg | Fiber: 3g | Sugar: 20g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 1mg