Orange Cranberry Cake Recipe: A Zesty and Festive Dessert
The Orange Cranberry Cake recipe is a delightful dessert that perfectly blends sweet and tangy flavors, making it ideal for festive occasions or a cozy treat. This recipe starts with a moist, buttery cake base infused with freshly squeezed orange juice and zest, which gives it a refreshing citrus aroma. Juicy cranberries are folded into the batter, providing bursts of tartness that balance the sweetness beautifully. The cake is often topped with an orange glaze, made by combining powdered sugar and orange juice, adding a glossy finish and enhancing the citrus flavor. Some variations include a streusel topping or a sprinkle of powdered sugar for added texture and presentation. This cake pairs wonderfully with a cup of tea or coffee and can be enjoyed warm or at room temperature. Easy to prepare yet elegant, the Orange Cranberry Cake is a crowd-pleaser that celebrates the vibrant flavors of the season.
Zesty Orange Cranberry Cake Recipe
Looking for the perfect holiday dessert or a refreshing treat for any season? This Orange Cranberry Cake recipe combines the tartness of fresh cranberries with the sweet, citrusy burst of oranges, creating a moist and flavorful cake that’s as beautiful as it is delicious. Whether served at festive gatherings or as a simple family dessert, this cake is sure to impress with its vibrant flavors and elegant appearance.
Orange Cranberry Cake Recipe
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- Zester or grater
- 9-inch round cake pan or a loaf pan
- Parchment paper (optional)
- Cooling rack
- Toothpick or cake tester
Ingredients
- 1 1/2 cups fresh cranberries (can use frozen, but do not thaw)
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Optional Glaze
- 1 cup powdered sugar
- 2-3 tbsp fresh orange juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- Prepare the Cranberries: In a small bowl, toss the cranberries with a tablespoon of flour to prevent them from sinking to the bottom of the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy.
- Add Wet Ingredients: Beat in the eggs, one at a time, then mix in the sour cream or yogurt, orange juice, orange zest, and vanilla extract until well combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Gently fold in the cranberries.
- Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.
- Optional Glaze: If you want to add a glaze, mix the powdered sugar and orange juice until smooth and drizzle it over the cooled cake.
Notes
Tips
- Prevent Sinking Cranberries: Toss the cranberries in a little flour before adding them to the batter to help prevent them from sinking.
- Orange Zest: Use a zester or fine grater to get the zest from the orange. Be careful to avoid the white pith, which is bitter.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Ingredients
For the Cake:
- 2 ½ cups (310g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 1 orange
- ¾ cup (180ml) fresh orange juice
- ½ cup (120ml) buttermilk
- 1 ½ cups fresh or frozen cranberries, roughly chopped
For the Orange Glaze:
- 1 cup (120g) powdered sugar
- 2-3 tbsp fresh orange juice
- Zest of ½ orange (optional, for garnish)
Instructions
Step 1: Prepare the Ingredients
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 2: Make the Cake Batter
- In a large mixing bowl, cream together the sugar and butter until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest.
- Alternate adding the dry ingredients and the wet ingredients (orange juice and buttermilk), beginning and ending with the dry ingredients. Stir until just combined—do not overmix.
- Gently fold in the cranberries, ensuring they are evenly distributed.
Step 3: Bake the Cake
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 4: Prepare the Orange Glaze
- In a small bowl, whisk together the powdered sugar and orange juice until smooth. Add more juice for a thinner consistency, if needed.
- Drizzle the glaze over the cooled cake, letting it drip down the sides.
- Garnish with additional orange zest or whole cranberries, if desired.
Nutrition Information (Per Slice, Serves 12)
- Calories: 280
- Protein: 4g
- Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Sugar: 25g
- Vitamin C: 12% of daily value
Tips for the Best Orange Cranberry Cake
- Use fresh oranges for the juice and zest to maximize flavor.
- If cranberries are too tart, toss them in a tablespoon of sugar before adding them to the batter.
- For a nutty crunch, fold in ½ cup of chopped walnuts or pecans along with the cranberries.
- Store the cake in an airtight container for up to 3 days, or freeze for up to 2 months.
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.