Satisfy your gut and sweet tooth with this Cranberry Orange Kefir Cake. The added probiotics from the kefir adds an extra bonus!
Ingredients
For the cake
- 1 cup fresh organic cranberries
- 2 cup whole wheat flour
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Fresh organic orange zest
- 2 Tbsp organic orange juice
- 3/4 cup Kalona SuperNatural Organic 100% Grass-Fed Whole Milk Plain Kefir
- 4 tsp Kalona SuperNatural Organic Unsalted Butter
- 1 large organic egg
- 1 tsp vanilla
For the glaze
- 1/2 cup powdered sugar
- 1 Tbsp orange juice
- 1/2 tsp vanilla

Directions for Cranberry Orange Kefir Cake
- Preheat the oven to 350°F. Spray a 9-x-5-inch loaf pan with nonstick spray. Line the bottom with a rectangle of parchment. Dust the sides with flour and remove the excess.
- In a food processor, pulse the cranberries in a food processor until they are coarsely chopped. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest.
- In a small bowl, whisk the orange juice, kefir, butter, egg, and vanilla extract. Pour the wet ingredients into the dry and stir until blended (don’t over-mix). Fold in the cranberries.
- Spread the batter evenly into the prepared pan and bake for 45-55 minutes. Cool in the pan for 20 minutes. Remove cake to a wire rack to cool completely.
- Combine the glaze ingredients in a small bowl and whisk until smooth.
- Place the cake, still on the cooling rack, over a baking sheet lined with wax paper. Drizzle the cake with the glaze and let it stand until glaze is hardened about 30 minutes.

Cranberry Orange Kefir Cake
Ingredients
Scale
For the cake
- 1 cup fresh organic cranberries
- 2 cup whole wheat flour
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- Fresh organic orange zest
- 2 Tbsp organic orange juice
- 3/4 cup Kalona SuperNatural Organic 100% Grass-Fed Whole Milk Plain Kefir
- 4 tsp Kalona SuperNatural Organic Unsalted Butter
- 1 large organic egg
- 1 tsp vanilla
For the glaze
- 1/2 cup powdered sugar
- 1 Tbsp orange juice
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350°F. Spray a 9-x-5-inch loaf pan with nonstick spray. Line the bottom with a rectangle of parchment. Dust the sides with flour and remove the excess.
- In a food processor, pulse the cranberries in a food processor until they are coarsely chopped. Set aside.
- In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest.
- In a small bowl, whisk the orange juice, kefir, butter, egg, and vanilla extract. Pour the wet ingredients into the dry and stir until blended (don’t over-mix). Fold in the cranberries.
- Spread the batter evenly into the prepared pan and bake for 45-55 minutes. Cool in the pan for 20 minutes. Remove cake to a wire rack to cool completely.
- Combine the glaze ingredients in a small bowl and whisk until smooth.
- Place the cake, still on the cooling rack, over a baking sheet lined with wax paper. Drizzle the cake with the glaze and let it stand until glaze is hardened about 30 minutes.