Monday, December 30, 2013

orange cranberry pound cake




I've noticed that a hot shower feels 100x better than normal when I come inside after a cold and sweaty run, a bag of pretzel sticks tastes amazing when I'm ravenously hungry, and my bed is the most comfortable place in the world after a busy day.  

Actually the last one's always true... no matter what I did that day.

 What I am trying to say is, contrast makes everything more awesome. 
This adorable pound cake plays upon this awesome concept of contrast.  Sure, a sweet vanilla pound cake is always yummy -- but it can get a little boring after the third bite.  This pound cake is the perfect yin-yang balance of tart, zesty, and sweet. (i.e. not boring)
This cake never gets boring because it totally nails the "contrasty" thing.  Fresh cranberries are super tart.  Oranges are fresh and citrusy.  Pound cake is rich and sweet.  Mingle all of these friends together and you have the perfect, totally-not-boring, pound cake.  Pound cake perfection.
This is a great counter-top cake.  You know, the kind of cake to just put on the counter top looking all pretty, and as people walk in and out of the house -- mom, dad, the dog walker etc., the cake slowly gets nibbled away.   
And when the glaze hardens and gets all nice and crackly...  Ugh.  I just wanna pour it on everything. 
glaaaaaaaaze
With love,
Erica

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup vanilla yogurt/plain yogurt/or sour cream
1 1/3 cups sugar, divided
3 eggs
zest of one large orange
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 cup frozen cranberries
1/3 cup orange juice

For the glaze:

1 cup confectioners' sugar
2 tablespoons orange juice

Preheat the oven to 350 degrees F. Generously grease a loaf pan.  
In a medium bowl, whisk together the flour, baking powder, and salt. In a larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter.  Fold in the cranberries. Pour the batter into the prepared pan and bake for about 50 minutes, or until a knife comes out clean.

While the cake is in the oven, cook the 1/3 cup orange juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  While the cake is still warm, pour the orange-sugar mixture over the cake and allow it to soak in. Cool.
Once cool, carefully remove from the pan.  For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. 

© Cannella Vita. All images & content are copyright protected. Please do not use my images without my permission/linking back to Cannella Vita. If you want to republish this recipe, please link back to this post.

14 comments:

  1. Hmmmm this cake looks delicious!! Will be so perfect with a morning cup of tea :)

    pS: SO true about a hot shower

    ReplyDelete
    Replies
    1. Thanks! I hope you enjoy it! The loaf in my house is already halfway eaten (and I made it this morning!)

      Delete
  2. The cake looks so moist! Any chance of a running blog post? It would definitely get people motivated for the New Year!
    Thanks for a 2013 full of regular blogposts Erica!

    ReplyDelete
    Replies
    1. Thanks so much! That is a marvelous idea! I will start putting together a running blogpost (although I am far from an expert!). You are so welcome, this is what I love to do, hope to see you back here in 2014!

      Delete
    2. Thanks- I love long-distance running personally, you?
      Although I have become quite unfit this year, haha!
      xxx

      Delete
    3. Good for you for liking long-distance running! I am personally a sprinter, and sometimes go on longer runs for relaxation.

      Delete
  3. Delicious, the glaze looks phenomenal! Definitely bookmarking this recipe :) Do you think blueberries or raspberries would work flavour-wise too?

    ReplyDelete
    Replies
    1. Thanks so much! Let me know if you make it! I think blueberries and/or raspberries would be a lovely idea -- that would be a great spring/summer variation of this recipe!

      Delete
  4. I'm thinking of trying cherries in this - - we had (until a bad storm last May) a tart pie cherry tree and we have some of them in the freezer. I think they just might work in this recipe.

    ReplyDelete
    Replies
    1. Yum! That sounds delicious! Cherries are nice and tart just like cranberries so I am sure that would work quite well :) I am also jealous that you have a cherry tree!

      Delete
    2. Well, HAD a cherry tree..... Unfortunately, a bad storm Memorial Day weekend took it down. So my poor little cherry tree is no more. :-(

      Delete
    3. Awww no! You should plant another one once spring comes around!

      Delete
  5. Totally agree about contrast! It was super cold this morning when I went on a walk and my shower afterwards felt soooo good. This looks so so perfect to use up the rest of my bag of cranberries, yay! And I agree with S's comment ^ --I'd love to see a running post! Hope you had a great winter break!

    ReplyDelete
    Replies
    1. Yum! I am glad that you found a good use for your cranberries -- this cake is soooo good, and insanely moist. I am working on my running post at the moment, and am also working on a bunch of yummy healthy baking recipes! Happy new years!

      Delete