Description
Cranberry Orange Cake is a moist, flavorful dessert that combines the tartness of fresh cranberries with the bright, citrusy essence of orange. Perfect for holiday celebrations or any special occasion, this cake is topped with a zesty orange glaze for added sweetness and a beautiful finish.
Ingredients
Scale
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 (if using frozen, do not thaw)
For the Orange Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- 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.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- Mix in the Sour Cream: On low speed, mix in the sour cream (or yogurt) until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in Cranberries: Gently fold in the cranberries using a spatula, ensuring they are evenly distributed throughout the batter.
- 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.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- 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.
- Glaze the Cake: Once the cake has cooled, drizzle the orange glaze over the top for extra sweetness and citrus flavor.
- Serve: Slice and enjoy the Cranberry Orange Cake as a beautiful, flavorful dessert!
Notes
- Ensure cranberries are evenly distributed to avoid sinking.
- The orange glaze is optional but adds an extra layer of flavor and visual appeal.
- For a richer flavor, consider using a bundt pan.
- Prep Time: 20 minutes
- Cook Time: 40-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg