Ingredients
-
2 cups all-purpose flour
-
1 ½ tsp baking powder
-
½ tsp baking soda
-
¼ tsp salt
-
1 cup granulated sugar
-
½ cup Greek yogurt or sour cream
-
½ cup unsalted butter (softened)
-
2 large eggs
-
Zest from 1 large orange
-
½ cup freshly squeezed orange juice
-
1 ½ cups fresh or frozen cranberries (halved if large)
Instructions
-
Preheat oven to 350°F (175°C). Grease or line a 9-inch round cake pan.
-
In a medium bowl, whisk flour, baking powder, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream butter and sugar until light and fluffy.
-
Add eggs one at a time, beating well after each addition. Mix in Greek yogurt until smooth.
-
Stir in orange zest and orange juice.
-
Gradually add the dry mixture to the wet ingredients, mixing until just combined. Do not overmix.
-
Fold in the cranberries gently with a spatula.
-
Pour the batter into the prepared pan, spreading it evenly.
-
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
-
Frozen cranberries can be used without thawing.
-
For extra crunch, add chopped nuts to the batter.
-
A sprinkle of sugar on top before baking creates a crisp crust.
-
Store leftovers in an airtight container at room temperature for one day or refrigerate for three days.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes