Cranberry Orange Kefir Cake

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

For the glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp orange juice
  • 1/2 tsp vanilla
Cranberry Orange Kefir Cake with Kalona SuperNatural unsalted butter and plain kefir

Directions for Cranberry Orange Kefir Cake

  1. 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.
  2. In a food processor, pulse the cranberries in a food processor until they are coarsely chopped. Set aside.
  3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest.
  4. 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.
  5. 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.
  6. Combine the glaze ingredients in a small bowl and whisk until smooth. 
  7. 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.
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Cranberry Orange Kefir Cake

  • Author: Kalona SuperNatural

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Ingredients

For the cake

For the glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp orange juice
  • 1/2 tsp vanilla

Instructions

  1. 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.
  2. In a food processor, pulse the cranberries in a food processor until they are coarsely chopped. Set aside.
  3. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, and orange zest.
  4. 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.
  5. 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.
  6. Combine the glaze ingredients in a small bowl and whisk until smooth. 
  7. 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.

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