Description
This Cranberry Orange Cake is a delightful combination of tangy cranberries and zesty orange. Moist and bursting with fresh flavors, this cake is perfect for the holiday season or any time you want a bright, citrusy dessert.
Ingredients
Scale
For the cake:
- 2 1/2 cups (315 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (230 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs
- 1 tbsp orange zest (about 1 large orange)
- 1/2 cup (120 ml) fresh orange juice
- 1/2 cup (120 ml) sour cream or plain Greek yogurt
- 1 1/2 cups (150 g) fresh or frozen cranberries, tossed in 1 tbsp flour
For the glaze:
- 1 cup (125 g) powdered sugar
- 2–3 tbsp fresh orange juice
- 1 tsp orange zest (optional)
Optional garnish:
- Extra cranberries, orange slices, or powdered sugar for decoration
Instructions
1. Prepare for baking
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch bundt pan, or line a round or square cake pan with parchment paper.
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 mixing bowl, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the orange zest.
4. Combine wet and dry ingredients
- Mix the fresh orange juice and sour cream in a small bowl.
- Add the dry ingredients to the butter mixture in three additions, alternating with the orange juice mixture. Begin and end with the dry ingredients. Mix until just combined.
5. Fold in the cranberries
- Gently fold the flour-coated cranberries into the batter, being careful not to overmix.
6. Bake the cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
7. Make the glaze
- In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Adjust the consistency by adding more orange juice if needed.
8. Decorate and serve
- Drizzle the glaze over the cooled cake.
- Garnish with extra cranberries, orange slices, or a dusting of powdered sugar for a festive touch.
Notes
- Cranberries: If using frozen cranberries, do not thaw them before tossing in flour to prevent them from bleeding into the batter.
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Freezing: Freeze the cake (without glaze) for up to 3 months. Thaw at room temperature and glaze before serving.