Cranberry Citrus Spice Cake with Greek yogurt is super moist and flavorful. It is packed with finely chopped cranberries and fragrant with citrus and spices. A Fall/Winter cake perfect for tea time, dessert, and why not, breakfast.
Before coming to Canada, I had never had cranberries. I fell in love with these red jewels as soon as I saw them. They are great to turn into compote, sauce, and my favorite, to add to baked goods. Cranberry cake might not be your first option, but trust me, once you try it, you will make it time and again.
Cranberries combined with some pantry and fridge staples like all-purpose flour, sugar, baking powder, baking soda, eggs, vegetable oil, and vanilla. Moreover, cinnamon and cardamom, orange and lemon zest, apple cider, and Greek yogurt. They all contribute to create a soft, tender, spiced, and fragrant cake.
TIP: Pulse the cranberries in a food processor until finely chopped but not pureed. You still want some texture.
The baking pan
I chose an 8-inch round cake pan, however, a 9-inch would work as well, it will be slightly less tall. A square pan is fine too, or a springform pan for an easier unmolding. Pour the batter in the pan and smooth the top.
Bake the cake in the preheated oven for 45 minutes to 1 hour. It really depends on your oven. Check the inside of the cake with a skewer or cake tester, if it comes out clean, it is done.
Let it cool
Before unmolding, let the cake cool in the pan for 10-15 minutes, then continue cooling on the rack.
The cake is good as is, however, since we tried it and loved it, we suggest serving the cake with whipped cream. It really compliments the flavors and makes a scrumptious dessert.
All in all, this Cranberry Citrus Spice Cake with Greek yogurt could be a great addition to a Thanksgiving menu or for the upcoming Christmas holiday season.
More cranberry recipes perfect for the season
- Amazing cranberry orange white chocolate scones
- Stella di pandoro with chantilly custard cream and cranberries
- Mustard glazed porchetta with ginger maple cranberry sauce
- Cranberry Pear Galette with Pecan Crust
- Orange cranberry ricotta cake
- 1 ½ cups all-purpose flour
- ¾ tsp cinnamon
- ½ tsp ground cardamom
- a pinch of salt
- 1 tsp baking powder
- ½ tsp baking soda
- 2 cups, 8 oz, fresh (or frozen, thawed) cranberries
- ½ cup granulated sugar
- ½ cup brown or muscovado sugar
- ½ cup vegetable oil
- 2 large eggs
- ½ cup Greek yogurt
- 1 tablespoon orange zest
- 2 tsp lemon zest
- 1 tsp vanilla extract
- ⅓ cup apple cider
- Preheat the oven to 350°F (180°C). Oil the bottom and sides of an 8-inch or 9-inch springform pan or regular cake pan. You could also use a square 8-inch pan.
- In a medium bowl add the flour, cinnamon, cardamom, salt, baking powder and baking soda. Whisk to blend and set aside.
- In a food processor, pulse the cranberries until finely chopped but not pureed. Set aside.
- In a large bowl, whisk together the sugars and oil. Add one egg at a time, whisking between each addition. Add the Greek yogurt, orange and lemon zest, and vanilla. Mix well.
- Whisk in some of the flour mixture, and while continually blending, add half of the apple cider, some more of the flour mixture, the rest of the cider, and finally the rest of the flour.
- Fold in the chopped cranberries. Pour batter into the prepared pan, smooth the top.
- Bake on the middle rack of the preheated oven for 45 minutes to 1 hour, depending on your oven. At half the time, rotate the pan. Check the cake for doneness, inserting a cake tester or skewer in the center. It has to come out dry.
- Take the cake out of the oven and place on a rack. Let cool in the pan for 15 minutes, then unmold and continue cooling on the rack.
- Slice and serve. Whipped cream is a great compliment to the cake.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert, cakes
- Method: Baking
- Cuisine: North American
Keywords: cake, cranberries, greek yogurt, spices, citrus, thanksgiving, christmas, holidays, dessert, delicious
I love baking and kneading dough because it takes me to a happy place in my soul.