Christmas and most of the Holiday have now past for the year, reserving one massive New Year’s Eve throwdown tomorrow night. One thing that I am always sad to see leave my stores for another year is cranberries…and I know I can’t be alone.
I did a twist on one of my favorite summertime loaf cakes (Lemon Blueberry) to come up with this divine winter version. A tender moist cake flecked with fresh orange zest and studded with ripe red cranberries. Once it’s baked, another punch of orange flavor is added in the form of a simple orange glaze that’s poured on while the loaf is still hot…allowing it to soak up all that goodness, and add to the moisture factor.
The sweet cake paired with the occasional tart bite from a cranberry is sheer perfection for breakfast with a cup of tea. This recipe is for one loaf cake, but I regularly double it – and freeze one for later!
And make sure to check back tomorrow – *somebody* may have a cranberry cocktail to share with y’all for the New Year’s Eve shenanigans goin’ down tomorrow night…stay tuned!
Cranberry – Orange Yogurt Loaf Cake
1/2 cup plain yogurt (I used vanilla)
1/2 cup sour cream
1 cup sugar
2 eggs
1/4 cup vegetable oil
zest from 1 orange
1 tsp vanilla extract
1 tsp orange extract
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/4 cups cranberries
For the syrup:
1/4 cup confectioners sugar
juice from 1 orange
Preheat oven to 350 degrees. Grease and line a standard loaf (9×5) pan with parchment paper. Set aside.
In a medium bowl combine the flour, baking powder, and salt. Whisk to combine. Set aside.
In a large bowl combine the yogurt, sour cream, sugar, eggs, oil, zest, and extracts. Whisk to combine. Carefully add in the flour mixture, and using a rubber spatula fold in the flour until it is mostly combined. Leave a few streaks of flour in the batter – bakes up better!
Toss the cranberries with a big pinch of flour, then add them to the batter. Gently fold them into the batter, and pour into the prepared baking pan.
Bake for around 55-60 minutes, until a toothpick inserted into the top comes out clean.
While loaf is baking, prepare the glaze by whisking the confectioners sugar and juice together in a small bowl. Spoon glaze evenly over the warm loaf as soon as it comes out of the oven.
Let rest for at least 2 hours before removing from loaf pan. Wrap leftovers in plastic wrap or store in air-tight container for up to 3 days.
