Description
This Cranberry Orange Cake is a moist, vibrant dessert combining tart cranberries and bright orange flavors in a tender cake base. Perfect for festive occasions or an indulgent everyday treat, it features a luscious orange glaze that enhances the citrus notes. The cake is baked to perfection, with a soft crumb balanced by the burst of fresh cranberries in every bite.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 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
Additional Ingredients
- 1 1/2 cups fresh or frozen cranberries (if using frozen, do not thaw)
Glaze
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- 1 teaspoon orange zest
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch cake pan, or use a bundt pan if you prefer a more elegant shape.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set this aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which should take about 3 to 4 minutes.
- Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the orange zest, fresh orange juice, and vanilla extract for a nice citrus aroma.
- Incorporate Sour Cream or Yogurt: On a low mixer speed, blend in the sour cream or yogurt until the batter is smooth and homogenous without overmixing.
- Add Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined to maintain a tender crumb. Avoid overmixing to prevent toughness.
- Fold in Cranberries: Using a spatula, gently fold the fresh or frozen cranberries into the batter to distribute them evenly while preserving their shape.
- Transfer and Bake: Pour the batter into your prepared pan and smooth the surface evenly. Bake in the preheated oven for 40 to 50 minutes for a 9×13 pan, or 55 to 60 minutes if using a bundt pan. Test doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes to firm up, then carefully transfer it to a wire rack to cool completely.
- Prepare Orange Glaze: In a small bowl, whisk together the powdered sugar, fresh orange juice, and orange zest until you achieve a smooth glaze. Adjust the consistency by adding more juice or powdered sugar as needed.
- Glaze the Cake: Once fully cooled, drizzle the orange glaze over the cake to add a glossy finish and extra citrus flavor.
- Serve and Enjoy: Slice the cake into 12-16 servings and enjoy this delightful blend of tart cranberries and sweet orange flavors as a perfect dessert or festive treat.
Notes
- If using frozen cranberries, do not thaw them before folding into the batter to prevent bleeding of color.
- You can substitute sour cream with plain yogurt for a lighter texture.
- The glaze consistency can be adjusted to be thicker or thinner depending on your preference by varying the amount of orange juice.
- For a nutty twist, consider adding 1/2 cup chopped walnuts or pecans to the batter when folding in the cranberries.
- Ensure not to overmix the batter after adding dry ingredients to keep the cake tender and light.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
