cranberry orange cake
This cranberry orange cake combines the tartness of fresh cranberries with the bright zest of oranges, creating a moist, flavorful dessert perfect for any occasion. It’s a delightful treat that captures the essence of the holidays but can be enjoyed year-round.
Equipment
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 electric mixer or whisk
- 1 rubber spatula
- 1 set measuring cups and spoons
- 1 9-inch round cake pan
- 1 parchment paper (optional)
- 1 wire rack for cooling
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- Zest of 1 large orange orange zest
- ½ cup fresh orange juice About 1 large orange.
- 1 ½ cups fresh cranberries, chopped Or frozen if unavailable.
- ½ cup powdered sugar For glaze.
- 1 tablespoon fresh orange juice For glaze.
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line with parchment paper for easier removal.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
- Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract, orange zest, and orange juice.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix. Fold in the chopped cranberries gently using a rubber spatula.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and tablespoon of orange juice until smooth. Drizzle the glaze over the cooled cake.
Notes
To enhance the flavor, you can add a teaspoon of ground cinnamon or nutmeg to the dry ingredients.
If fresh cranberries aren't available, frozen cranberries can be used; just avoid thawing them before mixing into the batter.
Store any leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.