Cranberry and orange are a classic combo, and for good reason: The floral sweetness of the citrus balances the bright tang of the cranberries. They come together in this easy loaf cake, where the citrus notes permeate and allow us to use less added sugar than you’d typically use in a cake. To keep prep simple, we use self-rising flour—an ingredient you might already have in your pantry from our two-ingredient dough–based recipes. Be sure to allow the cake to cool completely before spreading on the glaze; if it’s warm, the glaze will slide off.
Ingredients
4 sprays cooking spray
⅓ cup sugar, granulated
2 large eggs
⅓ cup plain fat free greek yogurt
2 tbsp canola oil
1 tbsp orange zest
1 tsp vanilla extract
½ cup fresh orange juice
1¾ cups self-rising flour
¾ cup fresh cranberries, chopped
½ cup powdered sugar (confectioner's)
2½ tsp fresh orange juice, to 3 tsp
Instructions
Preheat the oven to 350°F. Line a 9 x 5–inch loaf pan with parchment paper; coat the paper with cooking spray.
In a large bowl, combine the granulated sugar and eggs; beat with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Add the yogurt, oil, zest, vanilla, and ½ cup juice; beat at medium-low speed until well blended, about 1 minute. Beating at low speed, gradually add the flour. Fold in the cranberries.
Spread the batter into the prepared pan. Bake at 350°F until a wooden pick inserted in the center comes out with a few moist crumbs, 30 to 33 minutes. Remove the cake from the pan, using the parchment paper to lift it; cool completely on a wire rack, about 1 hour.
In a small bowl, stir together the powdered sugar and 2 ½ tsp juice until smooth; add ½ tsp more juice if needed. Spread the glaze over the cake.
Serving Size: 1 slice!
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