11/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup oil
3/4 cup brown sugar (regular sugar is also fine)
3/4 cup yogurt.
1/2 cup orange juice
1 tsp vanilla essence
2 tsp of orange/lemon zest
1/3 cup dried cranberries rolled in 1 tbsp flour to avoid sinking
2 tbsp brown sugar
1 tsp cinnamon
Preheat oven to 180 degree celsius.
Take a round/bundt cake pan and grease well. Keep aside.
Sift the flour and baking powder and keep aside.Take a separate bowl and beat oil and sugar till light and fluffy. Take yogurt in a bowl and whip it till creamy and smooth. Now add the baking soda and mix. Let it stand for 3-5 minutes till foamy and frothy.
Add the orange/lemon zest, orange juice, and vanilla to the sugar and oil mixture and whip. Now fold in the flour and the cranberries and beat till smooth and no lumps remain. The batter will be quite thick at this point. Now gently fold in the foamy and frothy yogurt and mix in one direction till everything is well combined. Do not overmix as the trapped air might escape and you may get a flat cake. Mix the 2 tbsp brown sugar and cinnamon and keep aside.
Pour the cake batter into the cake pan. Sprinkle the cinnamon sugar on top evenly at all places and bake at 180C degrees / 350 F for 25 to 30 minutes.Test it in the center to check if cake is done by inserting a toothpick.
Remove from the oven and let cool before slicing.
This cake tastes even better the next day after refrigeration and slices well.