Dude, my neighbor grew these oranges?!? I still can’t believe it. We live in a tiny little neighborhood where we have about 1/10th of an acre as a backyard. With that said, our neighbor definitely has a green thumb and grew more than 40 oranges!
The oranges are probably the juiciest and most delicious oranges I’ve ever had. Now, I can imagine that’s what it’s like to live in Florida, having fresh citrus in your backyard.
With the abundance of oranges, I knew had to bake something. Well, I’ve been drooling over Cassie’s Cranberry Cake and it was only natural for me to adapt it to compliment these gorgeous oranges.
The cake is beautifully moist with a perfect complimenting sweet and tart taste.
You see that slice there? I ate the whole thing in one sitting. That has to be at least 1/10th of the cake! I totally meant to cut that big of a slice, too. Not only did it make for a pretty photo, but the joys of a food blogger means a lot of sampling. 😀
Seriously, how beautiful are these oranges. I just love the stems still on them. So fresh. So delicious.
Now, go bake this cake.
Sorry, didn’t mean to be bossy, it’s just really good. 🙂
Whole Wheat Cranberry Orange Cake
adapted from Bake Your Day
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup olive oil
- 1 1/2 cups sugar
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/4 cup fresh squeezed orange juice
- 1 teaspoon orange zest
- 1 cup non-fat plain greek yogurt
- 3 cups fresh cranberries, divided
- (Optional) 1/4 cup powdered sugar
- Preheat the oven to 350°F.
- Generously spray a bundt pan with canola oil spray. Set aside.
- In a small bowl, whisk together the flour and baking powder. Set aside.
- In the bowl of your stand mixer or a large bowl with a hand mixer, beat the butter, olive oil and sugar together until nice and combined.
- Beat in the eggs until light and fluffy.
- Beat in the vanilla, orange juice and orange zest, just until combined.
- Beat in the flour mixture until just combined.
- Beat in the greek yogurt, just until combined.
- Stir in 1 1/2 cups of the cranberries.
- Scoop half of the batter evenly into the bundt pan.
- Sprinkle the remaining cranberries into the bundt pan.
- Pour the remaining batter on top of the cranberries.
- Bake for 60-65 minutes until golden brown and a cake tester comes out clean.
- Let the cake rest for 5 minutes in the bundt pan.
- Using pot holders, place your cake plate on top of the bundt pan and flip the cake out onto the plate. Give the pan a little tap before removing from the cake, just to insure it comes out clean.
- Allow the cake to cool for another 30 minutes.
- (Optional) Sprinkle with powdered sugar.
- Serve warm or at room temperature.