Cranberry Orange Greek Yogurt Cake Recipe
The holiday season would not be complete without a signature cake and this cranberry and orange Greek Yogurt Cake is my signature dessert every holiday season. Not only are the colors bright and the flavors perfect for the season, but this Cranberry Orange Greek Yogurt Cake is also perfect for any brunch or dinner you may be hosting.
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I love the tartness of cranberries enhanced by the sweet zest of oranges and the flavors pop in this cake that is made with Two Good Greek Yogurt by Light & Fit.
Since I used sugared cranberries to top the cake, and the cake itself calls for sugar in the cake batter and also in the cranberries, I decided to use a low sugar Greek Yogurt in this recipe to maintain some balance of protein and nutrition in the cake.
The new Two Good Yogurt by Light & Fit is a creamy and delicious Greek yogurt that only has 2 grams of sugar and is sweetened naturally with a touch of stevia.
I’ve partnered with Danone to create a recipe using their new yogurt and I swapped the vanilla Greek yogurt for a cup of plain Greek yogurt that I would normally use in this recipe. The vanilla yogurt adds just a touch of flavor and makes the cake light and airy.
How to Make a Greek Yogurt Cake
Often sour cream is used in cake to add moisture and give the cake a little tang, so by substituting Greek yogurt in lieu of sour cream, you are adding protein and probiotics to your cake in addition to the moisture.
This cake uses a combination of butter and coconut oil, which gives the golden cake a firmer outer shell, while the Greek yogurt allows for a spongy, moist cake inside. I used a homemade cranberry sauce as the filling for the cake, but you can also use a can of whole cranberry sauce in a pinch.
I think the flavor of the homemade cranberries enhances the cake, so if you have the time to make that first, it’s definitely worth the time. You can even use up any leftover cranberry sauce you may have from your holiday dinner to make this delicious dessert.
How to Make Sugared Cranberries
To make the sugared cranberries, you prepare a simple sugar recipe which is 1/2 cup water, and 1/2 cup sugar that you gently simmer over medium heat until the sugar is dissolved. Let it cool slightly, then add the cranberries to the simple sugar mixture, allowing them to sit for at least 1-2 hours, or overnight.
I prepared by simple sugar in the evening and let the cranberries soak overnight.
They absorb the simple syrup so that the cranberries lose a bit of their tartness.
Drain the cranberries and toss the cranberries in sugar, mixing with your hands to coat each cranberry with a sugar topping.
This makes a beautiful presentation for any holiday cake.
Cranberry Orange Greek Yogurt Cake
- 1/4 cup butter softened
- 1/2 cup coconut oil
- 1 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange juice
- 1 teaspoon orange zest
- 1 cup Vanilla flavored Two Good Greek Yogurt by Light & Fit
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoons salt
- 1 cup prepared cranberry sauce you can use canned whole cranberry sauce
- Optional: sliced almonds and whole cranberries for garnish
FOR THE GLAZE
- 2 cups powdered sugar
- 2 - 4 tablespoons heavy cream or half and half
- 1/4 teaspoon vanilla extract
Preheat oven to 350 degrees, and grease your Bundt pan well. I use real butter spread with a pastry brush to coat every crevice.
In the bowl of an electric mixer, cream together butter, oil, and sugar on medium speed. Add eggs one at a time, and mix until incorporated.
Mix in vanilla extract, orange juice, orange zest and Greek yogurt.
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated.
Batter will be rather stiff and sticky.
Spoon half of the batter into the bottom of the pan and spread it out evenly. Then spoon the cranberry sauce on top of the batter, trying to avoid the edges and keep in the middle. Top with the remaining batter and smooth.
Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cook in the pan for 15 minutes before turning out onto the serving platter or cake pan.
When the cake is cool, whisk your glaze together, adding the milk/cream a tablespoon at a time to achieve the desired consistency, and drizzle over the cake.
Top with sugared cranberries if you desire for a festive holiday presentation.
This is a sponsored post by Danone to introduce a recipe for their new Two Good Greek Yogurt by Light & Fit. As always opinions are my own and I appreciate you supporting the brands that make this site possible.
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