Cranberry Orange Cake Recipe
A delightful dessert combining the tanginess of cranberries with the refreshing zest of oranges. Perfect for holidays or any special occasion!
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp orange zest
- ¾ cup freshly squeezed orange juice
- ½ cup sour cream or plain yogurt
- 1 ½ cups fresh or frozen cranberries (tossed in 1 tbsp flour to prevent sinking)
For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tbsp freshly squeezed orange juice
Instructions
- Preheat the oven:
- Preheat to 350°F (175°C).
- Grease and flour a 9-inch bundt pan or a standard cake pan.
- Prepare the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Make the batter:
- In a large bowl, beat the butter and sugar until light and fluffy (about 2–3 minutes).
- Add the eggs one at a time, mixing well after each addition.
- Mix in the orange zest and juice.
- Add the sour cream and mix until smooth.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the cranberries.
- Bake:
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the glaze:
- In a small bowl, whisk together the powdered sugar and orange juice until smooth. Adjust the consistency with more orange juice if needed.
- Decorate:
- Drizzle the glaze over the cooled cake. Let it set before serving.
Tips:
- Garnish with sugared cranberries or orange zest for a festive touch.
- This cake can be stored in an airtight container at room temperature for up to 3 days.
Enjoy this zesty and fruity treat!
