Orange Cranberry Nut Cake

Sharon Whitley

By
@aggiemom20002000

This cake is not over sweet and the orange and cranberry flavors are terrific. I use one container of Yoplait Lite Cherry Yogurt rather than plain. This is perfect for a brunch anytime of year.


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Rating:

Comments:

Serves:

Makes one 10 inch tube cake

Prep:

15 Min

Cook:

55 Min

Method:

Bake

Ingredients

1 stick
unsalted butter
1 c
sugar
2
eggs
2 tsp
grated orange zest
1/3 c
orange juice, fresh
1 c
plain yogurt
2 c
all purpose flour
1 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
1 c
whole berry cranberry sauce, drained if very liquidy
1 c
chopped pecans or walnuts

Directions Step-By-Step

1
Preheat the oven to 350. Butter the sides and tube of a 10 inch tube pan. and set aside.
2
In a large bowl, beat the butter with an electric mixer on high speed until light. Gradually beat in the sugar and continue beating until very light and fluffy. Change the mixer speed to medium. Beat in the eggs on at a time, then the orange zest and juice, and yogurt. The mixture may appear curdled, but do not worry.
3
Change the mixer speed to low. Sift in the flour, baking powder, baking soda, and salt, and beat just until blended. Stir in half of the nuts.
4
Spread half of the batter in an even layer in the pan. Gently spread the cranberry sauce in an even layer over the top, then sprinkle with the remaining nuts. Spread the remaining batter over the top with a spatula, smoothing the top.

Bake until the top of the cake is golden and the cake pulls away from the sides and tube of the pan, about 55 minutes. Let cool in the pan on a wire rack for at least 20 minutes before inverting onto the rack to cool completely.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids