This cranberry orange cake is a delightful combination of tart cranberries and refreshing citrus, making it a perfect treat for any occasion. The cake is light and fluffy, with a burst of flavor from the orange juice and zest, and the cranberries add a sweet-tart contrast. Topped with a simple orange glaze, this cake is both visually appealing and irresistibly delicious.
Whether you’re celebrating a special event or simply craving something fresh and fruity, this cranberry orange cake is sure to hit the spot. Follow this easy recipe for a cake that’s as flavorful as it is beautiful!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup fresh orange juice (about 1 orange)
- Zest of 1 orange
- 1/2 cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries (cut in half if large)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
- Zest of 1/2 orange (optional, for extra flavor)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch or 9-inch round cake pan, or line it with parchment paper for easy removal.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
3. Cream the Butter and Sugar:
In a large mixing bowl, beat together the softened butter and granulated sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 2-3 minutes.
4. Add the Wet Ingredients:
Add the eggs, one at a time, beating well after each addition. Then, add the fresh orange juice, orange zest, yogurt (or sour cream), and vanilla extract. Mix until smooth and well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can affect the cake’s texture.
6. Fold in the Cranberries:
Gently fold in the cranberries using a spatula. Be sure to distribute them evenly throughout the batter.
7. Bake the Cake:
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
9. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar and orange juice until smooth. If the glaze is too thick, add a little more juice to reach the desired consistency. Stir in the optional orange zest for extra flavor.
10. Glaze the Cake:
Once the cake has cooled completely, drizzle the orange glaze over the top. Let the glaze set before slicing the cake into pieces.
Tips:
- Add Texture: For an extra bit of crunch, try adding some chopped nuts—such as pecans or walnuts—into the batter before baking.
- Substitute with Dried Cranberries: If fresh or frozen cranberries aren’t available, you can substitute with dried cranberries. Soak them in a little orange juice to rehydrate and add more moisture to the cake.
- Serve with Whipped Cream: For an extra indulgent touch, serve slices of this cake with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
Conclusion:
This cranberry orange cake is a refreshing and flavorful dessert that’s perfect for any time of year, but especially great for holidays or gatherings. The combination of sweet cranberries and tangy orange makes it a crowd-pleaser, and the simple glaze adds the perfect finishing touch. Whether you’re an experienced baker or a beginner, this recipe is easy to follow and sure to impress.
Enjoy your cranberry orange cake with a cup of tea or as the perfect end to a festive meal—either way, it’s bound to be a hit!