Cranberry Orange Cake

Introduction

Cranberry Orange Cake is a delightful dessert that combines the tartness of fresh cranberries with the bright, citrusy flavor of orange. Ideal for festive occasions or special gatherings, this cake is both moist and flavorful, topped with a zesty orange glaze for an extra touch of sweetness.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 tablespoon orange zest
• 1/4 cup fresh orange juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream or yogurt
• 1 1/2 cups fresh or frozen cranberries (do not thaw if using frozen)

For the Orange Glaze (Optional):

• 1 cup powdered sugar
• 2-3 tablespoons fresh orange juice
• 1 teaspoon orange zest

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan, or use a bundt pan for a more elegant presentation.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar: In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Stir in the orange zest, orange juice, and vanilla extract.
5. Mix in the Sour Cream: On low speed, mix in the sour cream (or yogurt) until fully incorporated.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
7. Fold in Cranberries: Gently fold in the cranberries using a spatula, ensuring they are evenly distributed throughout the batter.
8. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. If using a bundt pan, baking time may be closer to 55-60 minutes.
9. Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
10. Make the Orange Glaze (Optional): In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency by adding more orange juice or powdered sugar if necessary.
11. Glaze the Cake: Once the cake has cooled, drizzle the orange glaze over the top for extra sweetness and citrus flavor.
12. Serve: Slice and enjoy the Cranberry Orange Cake as a beautiful, flavorful dessert!

Servings and Timing

• Servings: 12-16 slices
• Prep Time: 20 minutes
• Cook Time: 40-60 minutes (depending on pan type)
• Total Time: Approximately 1.5 to 2 hours (including cooling)

Variations

• Nut Addition: Add chopped walnuts or pecans for extra texture and flavor.
• Spices: Incorporate a pinch of ground cloves or cardamom for added warmth.
• Frosting: Instead of glaze, you can frost the cake with cream cheese frosting for a richer dessert.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
• Reheating: Serve at room temperature or gently warm individual slices in the microwave for about 10-15 seconds.

10 FAQs

1. Can I use canned cranberries instead of fresh?
   • Fresh or frozen cranberries work best. Canned cranberries may affect the texture and sweetness.
2. Can I substitute the sour cream with something else?
   • Yes, you can use plain yogurt or buttermilk as alternatives.
3. What if I don’t have a bundt pan?
   • A 9×13-inch pan works perfectly and gives a more traditional cake shape.
4. How do I prevent the cranberries from sinking?
   • Toss the cranberries in a bit of flour before folding them into the batter to help prevent sinking.
5. Can I make this cake ahead of time?
   • Yes, the cake can be made a day in advance and stored in an airtight container.
6. Is it necessary to use the orange glaze?
   • The glaze adds extra flavor and a beautiful finish, but the cake is delicious on its own.
7. Can I use dried cranberries instead?
   • Fresh or frozen cranberries are preferred for their tartness and texture, but dried cranberries can be used if soaked briefly in orange juice.
8. What is the best way to slice a bundt cake?
   • Use a serrated knife to ensure clean slices and to prevent sticking.
9. Can I double the recipe?
   • Yes, you can double the recipe. Use two pans or bake in batches.
10. How do I know when the cake is done?
    • The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Conclusion

Pumpkin Cheesecake is a delectable dessert that marries the rich creaminess of cheesecake with the festive flavors of pumpkin and warm spices. Ideal for special occasions or holiday feasts, this cake promises to be a hit with its moist texture, tangy sweetness, and optional orange glaze that adds a touch of citrusy flair. Enjoy it as a centerpiece at your next gathering or as a comforting treat during the fall season!

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