Orange Cranberry Cake Recipe
Orange Cranberry Cake is a delightful, moist, and flavorful dessert that combines the tangy taste of cranberries with the sweet and citrusy notes of orange. This cake is perfect for holidays, special occasions, or simply as a treat to enjoy with a cup of tea or coffee. The blend of tart cranberries and zesty orange makes each bite a burst of refreshing flavor.
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.