Bake Time
25-30 minYield
20-24 servingsRating
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Loading...| 2 cups ROGERS NO ADDITIVE or ALL PURPOSE FLOUR (500 mL) | |
| 3/4 cup sugar (180 mL) | |
| 2 tsp. baking powder (10 mL) | |
| 1/2 tsp. baking soda (2 mL) | |
| 1/4 tsp. salt (1 mL) | |
| 1/3 cup vegetable oil (80 mL) | |
| 1 egg | |
| 1 tbsp. orange zest (from 1 medium orange) (15 mL) | |
| 1/3 cup orange juice (from 1 medium orange) (80 mL) | |
| 3/4 cup plain yogurt (180 mL) | |
| 1 cup cranberries, fresh, dried or frozen (250 mL) | |
| 1/2 cup chocolate chips (optional) (125 mL) |
Cranberry Orange Snackin’ Cake! Vibrant orange zest sets off the tart cranberries.
| 1. | Preheat oven to 350⁰F (175⁰C). Prepare a 9” x 9” pan. |
| 2. | In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. |
| 3. | In a separate bowl, combine oil, egg, orange zest, orange juice and yogurt. Add to dry mixture, and stir until just combined. |
| 4. | Fold in cranberries and chocolate chips. |
| 5. | Transfer mixture to cake pan and bake 25-30 minutes or until a toothpick inserted in the centre comes out clean. |
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