Description
Delightful Cranberry Orange Cake brings zesty citrus notes dancing with tart cranberry sweetness, creating a perfect winter dessert. Warm spices and tender crumb invite holiday joy, promising pure comfort in each delectable slice.
Ingredients
Scale
Cake Base Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 4 large eggs
- 1 ½ cups (150 g) fresh or frozen cranberries, tossed in 1 tablespoon flour
Liquid and Flavoring Ingredients:
- 1 tablespoon orange zest (about 1 large orange)
- ½ cup (120 milliliters) fresh orange juice
- ½ cup (120 milliliters) sour cream or plain Greek yogurt
Glaze and Garnish Ingredients:
- 1 cup (125 g) powdered sugar
- 2–3 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional)
- Extra cranberries, orange slices, or powdered sugar for decoration
Instructions
- Prepare the oven environment by heating to 350F (175C) and readying a 9-inch round cake pan with grease, flour, or parchment paper for effortless cake removal.
- Create a dry ingredient foundation by whisking flour, baking powder, baking soda, and salt in a medium mixing vessel.
- Transform butter and sugar into a fluffy, pale mixture using an electric mixer, ensuring a smooth and aerated consistency through vigorous blending for approximately 3-4 minutes.
- Integrate eggs individually into the creamed mixture, thoroughly incorporating each before introducing vanilla extract and vibrant orange zest.
- Construct the cake batter by alternating between dry ingredient blend and liquid components (orange juice and sour cream), beginning and concluding with flour mixture. Blend carefully to maintain a smooth texture without overmixing.
- Protect cranberries from sinking by coating them lightly in flour, then delicately fold these ruby-hued fruits into the prepared batter.
- Transfer the batter to the prepared pan, smoothing the surface for even baking. Roast in the preheated oven for 40-45 minutes, confirming doneness by inserting a toothpick that emerges clean.
- Allow the cake to rest within the pan for 10 minutes, then transition to a wire rack for complete cooling. Optional: Dust with a gossamer layer of powdered sugar before serving for an elegant finish.
Notes
- Prevent cranberry sinking by coating them lightly in flour before folding into the batter, ensuring even distribution throughout the cake.
- Adjust baking time based on your oven’s performance; start checking the cake around 35 minutes to avoid overcooking and maintain moisture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same measurements and mixing technique.
- Enhance the citrus flavor by adding a simple orange glaze made with powdered sugar and fresh orange juice, drizzled over the cooled cake for extra zest.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 330
- Sugar: 29 g
- Sodium: 150 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg