Our simple recipe for Cranberry Coffee Cake with yoghurt and orange goes down well with the whole family. The juicy muffins are always gone very quickly!
Ingredients for Cranberry Coffee Cake:
120 g soft butter
140 g sugar
1 packet vanilla sugar
1 pinch of salt
140 g almond flour
1 tsp baking powder
150 g natural yoghurt (3.5% fat)
1 tsp organic orange zest
150 g fresh cranberries
FOR THE ICING:
1 lemon (for the juice)
300 g icing sugar
a few drops of water
Preheat the oven to 350°F top/bottom heat. Line a muffin tray (12 cups) with paper cases. Wash the cranberries and pat dry. Whip the butter, sugar, vanilla sugar and salt until light.
Beat in the eggs one by one for about 30 seconds. Stir in the yoghurt. Mix flour with baking powder and orange zest and stir in. Fold in the cranberries. Divide the batter between the muffin tins and bake in the preheated oven for about 20-24 minutes. Don’t forget to test with a stick. Remove from the oven and leave to cool on a cooling rack.
For the icing, cut the lemon in half and squeeze. Sieve the icing sugar and mix with the lemon juice until smooth. Stir the icing with a few drops of water to the right consistency.
Coat the cranberry cake once completely with the icing, leave the cake to dry.
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