Cranberry Orange Cake Recipe

Looking for a delicious and festive cake to brighten your table this holiday season or any time of year? The Cranberry Orange Cake is a perfect blend of tart cranberries and zesty orange, making it a refreshing treat for any occasion. This cake is easy to make, beautifully moist, and bursting with vibrant flavors. Whether you’re preparing for a family gathering or simply indulging in a sweet craving, this cranberry orange cake is sure to impress.

Why You’ll Love This Cranberry Orange Cake

This recipe combines the natural sweetness of oranges with the tangy, slightly tart taste of fresh cranberries. The cake is moist and tender, thanks to the inclusion of butter and sour cream, and the combination of these ingredients creates an irresistible balance of flavors. Perfect for the holidays or as an everyday dessert, this cake can be enjoyed with a cup of coffee or tea for an afternoon treat.

Ingredients for Cranberry Orange Cake

To make this Cranberry Orange Cake, you’ll need the following ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest (freshly grated)
• 1/2 cup fresh orange juice
• 1/2 cup sour cream
• 1 1/2 cups fresh cranberries (you can also use frozen, just make sure to thaw them first)
• 1 tablespoon flour (to toss the cranberries)

Instructions to Make Cranberry Orange Cake

this recipe

1. Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Mix dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside.
3. Cream butter and sugar: In a large mixing bowl, use an electric mixer to cream together the butter and sugar until light and fluffy. This should take about 3-4 minutes.
4. Add eggs and flavorings: Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and orange zest.
5. Incorporate dry ingredients: Gradually add the flour mixture to the butter mixture, alternating with the orange juice and sour cream. Start and end with the flour mixture. Mix just until combined.
6. Prepare the cranberries: Toss the fresh cranberries in the 1 tablespoon of flour. This will help prevent the cranberries from sinking to the bottom of the cake while baking. Gently fold the cranberries into the batter.
7. Bake the cake: Pour the batter into your prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool and serve: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cooled, you can serve as is or dust with a little powdered sugar for an added touch of sweetness.

Tips for the Perfect Cranberry Orange Cake

• Fresh or Frozen Cranberries: You can use either fresh or frozen cranberries in this recipe. If using frozen, be sure to thaw and drain them before tossing them in flour.
• Tossing the Cranberries in Flour: This simple step prevents the cranberries from sinking to the bottom of the cake and helps them distribute evenly throughout the batter.
• Orange Glaze: For an extra pop of flavor, consider drizzling an orange glaze on top of the cake. Simply combine powdered sugar with orange juice and a little zest to make a smooth glaze, then pour it over the cooled cake.

Why This Cake is Perfect for Any Occasion

This Cranberry Orange Cake is ideal for the holiday season, but it’s delicious any time of year. Its beautiful red cranberries make it visually appealing, while the citrusy orange flavor pairs wonderfully with the tartness of the berries. It’s perfect for breakfast, dessert, or even as an afternoon snack with a hot cup of tea.

Whether you’re hosting a festive gathering, looking for a unique cake for a birthday, or just craving a flavorful treat, this cranberry orange cake is the ideal choice. Its vibrant colors and delicious taste will make it a favorite for everyone at the table.

Conclusion

With its delightful combination of tart cranberries and fresh orange flavor, this Cranberry Orange Cake is sure to be a hit at any celebration. Easy to make and packed with fresh, seasonal ingredients, it’s the perfect dessert to share with family and friends. Try it out today and enjoy a slice of holiday cheer anytime!

Serving and Storage Tips for Cranberry Orange Cake

Serving Tips:

1. Perfect Pairings: This cranberry orange cake pairs beautifully with a variety of beverages. Serve it with a warm cup of tea, coffee, or even a glass of sparkling wine for a festive touch. For an extra indulgence, a scoop of vanilla ice cream or a dollop of whipped cream on the side complements the cake’s flavors perfectly.
2. Garnishes: For an elegant presentation, garnish the cake with fresh cranberries, a sprinkle of orange zest, or a drizzle of orange glaze. You can also dust the top lightly with powdered sugar for a simple yet attractive finish.
3. Room Temperature vs. Chilled: This cake tastes best at room temperature. Serve it after allowing it to cool for about 30 minutes to an hour. If you prefer a chilled dessert, you can refrigerate it, but make sure to bring it back to room temperature before serving for the best texture.

Storage Tips:

1. Storing at Room Temperature: If you plan to enjoy the cake within a few days, store it in an airtight container at room temperature. It will stay fresh for up to 3 days. Be sure to keep it in a cool, dry place, away from direct sunlight.
2. Refrigeration: If you need to store the cake for longer than a few days, place it in an airtight container and refrigerate. The cake will last for up to 1 week in the fridge. Allow it to come to room temperature before serving to restore its moist texture.
3. Freezing: To freeze the cranberry orange cake, wrap it tightly in plastic wrap followed by aluminum foil or store it in a freezer-safe container. It can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
4. Freezing Individual Slices: If you want to freeze individual slices, simply cut the cake into portions, wrap each slice in plastic wrap, and place them in a freezer bag. This way, you can enjoy a slice whenever you’re craving a treat!

By following these simple serving and storage tips, you can enjoy this Cranberry Orange Cake fresh and delicious at any time!

Q1: Can I use dried cranberries instead of fresh cranberries in this recipe?
While fresh cranberries provide a burst of tartness and moisture to the cake, you can use dried cranberries as a substitute. However, dried cranberries are sweeter and will not contribute the same level of juiciness. To compensate, soak the dried cranberries in orange juice for about 10-15 minutes before using them to help rehydrate and infuse them with more flavor.

Q2: Can I substitute sour cream in this recipe?
Yes, you can substitute sour cream with Greek yogurt or buttermilk if you prefer. Greek yogurt will give the cake a slightly tangy flavor, while buttermilk will add moisture and a mild tanginess. Either option will work well in place of sour cream.

Q3: How can I make this Cranberry Orange Cake gluten-free?
To make a gluten-free version of this cake, simply replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure to choose a blend that includes xanthan gum or add it separately to help maintain the cake’s structure. The other ingredients remain the same.

Q4: Can I make this cake as cupcakes instead of a full cake?
Yes! You can easily transform this Cranberry Orange Cake into cupcakes. Simply divide the batter into lined cupcake tins and bake at the same temperature for 18-22 minutes, or until a toothpick inserted into the center comes out clean. This will yield about 12 cupcakes, perfect for individual servings.

Print