Orange Cranberry Loaf Cake
This cozy Orange Cranberry Loaf Cake brings all the festive flavors of the holiday season into one simple bake. Sweet citrus, tart dried cranberries, and a soft, moist crumb make this loaf perfect for breakfast, brunch, or a warm slice with your afternoon coffee.
Ingredients
- 250 grams all-purpose flour
- 225 grams butter room temp
- 200 grams sugar I used brown sugar
- 100 grams dried cranberries
- 1 ½ tsp baking powder
- 100 ml orange juice
- 1 orange zest
- 3 eggs large and whisked
- ½ tsp cinnamon powder
- 100 grams Greek yogurt 5%
- salt a pinch
- Icing drizzle
- 100 grams icing sugar
- 2 tbsp orange juice That was soaked with the cranberries
- 1 tsp honey optional
Instructions
- Preheat the oven to 170°C.
- Soak the 100 grams dried cranberries in a bowl with the 100 ml orange juice.
- Whisk the 225 grams butter with the 200 grams sugar until light and fluffy.
- Whisk the 3 eggs and slowly pour them in the batter.
- Add the 250 grams all-purpose flour,1 ½ tsp baking powder, ½ tsp cinnamon powder, and salt into one bowl and give it a few good stirs. This way, all the dry ingredients are combined.
- The last step is to add the 100 grams Greek yogurt. Mix the yogurt into the batter.
- Toss in the cranberries that have been soaked in orange jucie. Keep the juice to use later on.
- Spread a little butter around the cake pan. Pour in the cake batter and pop it into the oven.
- Bake for 40 minutes until golden brown. Use a cake tester to see if it comes out clean. This way, you know that the cake is ready.
- Let the cake cool completely.
- Prepare the Icing glaze by adding 100 grams icing sugar, 2 tbsp orange juice, and 1 tsp honey into a bowl. Whisk until well combined, and use a fork to drizzle over the cake.
- Sprinkle orange zest and cranberries.