Preheat oven to 325F. Grease the bottom of 2 8-inch loaf pans and add a piece of parchment, enough so that it sticks out over the sides of the pan.
Combine the flour, baking powder and salt, set aside. In another bowl, combine yogurt, eggs, sugar, orange zest, olive oil, orange juice and vanilla sugar. Add flour mixture and stir in just till moistened. Add in the 1 cup of cranberries, combine, pour batter into the pan. Add the extra cranberries on top of loaf.
Bake for 40 -45 minutes until toothpick comes out clean (may take longer depending on pan or oven). Remove from pan, that is where the parchment comes handy. Spread glaze over the cake, enjoy!
*Make sure when you buy yogurt its plain yogurt made with only simple ingredients, like cream, milk and bacterial cultures, anything else is not real yogurt. Homemade is best but not always an option.
*You can buy the Vanilla Sugar at Central Market (FTW)
*If you want a thicker icing use cream, if you want a glaze type icing use orange juice or milk.
* If the orange is the size of an average lemon I use all the juice from it, if it is a very large orange then half or 3/4's of it is enough, I would say 3-4 tbsp worth of juice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (69g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 25 (23%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 106.3mg||33 %|
|Sodium 4700.6mg||162 %|
|Potassium 71.7mg||2 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 14.8g|
|Protein 5.2g||7 %|
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Calories per serving: 107
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