FOR THE CAKE

1/2 cup vanilla Greek Yogurt
2 oranges
1/2 cup room temperature butter (salted or unsalted, your choice)
1 cup granulated sugar
1 large egg (room temperature)
1/2 teaspoon almond extract
1 teaspoon vanilla extract
2 teaspoons baking powder
2 cups all-purpose flour
1 teaspoon salt (if you use unsalted butter, less if you use salted butter)
2 cups whole cranberries

FOR THE GLAZE

1 cup cranberries
1 cup jelly or jam (apricot, red currant, strawberry, raspberry)
2 TBSP water OR orange liqueur

Directions:

Preheat your oven to 350 degrees Fahrenheit.
Cream your butter in a large bowl.
Add sugar and continue to whip until light and fluffy.
Add extracts and mix until fully incorporated.
Add your egg. Whip until smooth.
Add half of the flour to the wet ingredients. Mix well.
Add half of the yogurt. Mix well.
Add the final half of the flour along with the baking soda and salt. Mix well.
Add the rest of the yogurt. Mix well.
You’re going to end up with a thick batter.
Put your oranges in a blender and chop them up, peel and all. Then add that to the mixture.
Add your berries. .
Stir the cranberries into the batter and mix thoroughly..
Place in preheated oven and bake for 40 – 45 minutes or until toothpick comes out clean and cake springs back to the touch.
Remove from the oven and place on a wire rack to cool.

Make your Glaze
While your cake is baking and cooling, make your glaze. Place your berries in the microwave for 30 seconds. Stir. Place them for another 30 seconds if they’re not fully broken down.
Stir in the jam and 2 – 3 tablespoons warm water until it reaches a glaze consistency.
Remove the cake from the pan and drizzle half of the glaze on top.
Slice and serve!

I made this as a Christmas Tree cake and added green food coloring to orange marmalade for the glaze.