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Cranberry Orange Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 655 reviews
  • Author: Lauren
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Cranberry Orange Cake is a delightful blend of tart cranberries and bright orange zest, creating a moist and festive treat perfect for holiday mornings, gifting, or casual snacking. The cake features a tender crumb with a sparkling sugar topping that adds a pleasant crunch and sweetness. Easy to prepare, it combines classic flavors with a simple baking method, making it a crowd-pleaser for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 tsp baking powder
  • 1 tsp salt
  • 2 cups all purpose flour
  • 2 Tbsp sparkling sugar

Wet Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1/2 cup buttermilk

Flavorings

  • 1 cup granulated sugar
  • Zest of one orange (peeled in strips, only the orange part)
  • 2 cups cranberries

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×9 inch baking pan, preferably lining it with two sheets of parchment paper with long ends for easy removal later.
  2. Make the Orange Sugar: Combine the granulated sugar and the orange zest in a food processor. Process until the zest is fully incorporated and the sugar becomes pale orange and moist.
  3. Cream Butter and Sugar: Using a stand mixer or electric beaters, cream the orange sugar and unsalted butter together until light and fluffy, about 3 minutes. Scrape down the bowl sides as needed.
  4. Add Egg, Vanilla, and Leavening: Beat in the egg and vanilla extract until combined. Then add the baking powder and salt, mixing thoroughly and scraping the bowl again.
  5. Incorporate Flour and Buttermilk: Lower mixer speed and gradually mix in half of the flour just until almost blended. Next, add the buttermilk, followed by the remaining flour. Mix only until the flour is fully incorporated to avoid overmixing.
  6. Fold in Cranberries: Gently fold the cranberries into the batter ensuring even distribution without crushing them.
  7. Prepare to Bake: Spread the thick batter evenly into the prepared pan. Sprinkle the sparkling sugar evenly over the top surface of the batter.
  8. Bake: Bake in the preheated oven for 40 to 45 minutes or until the cake has risen, turned golden, and a toothpick inserted in the center comes out clean without wet batter. Start checking around 40 minutes to prevent overbaking.
  9. Cool: Allow the cake to cool 15-20 minutes in the pan. If using parchment, lift the cake out to cool completely or slice while slightly warm.
  10. Store: Keep any leftover cake covered with foil at room temperature in the pan.

Notes

  • This cake is a celebration of bright, seasonal flavors and is moist and festive.
  • It makes a great gift or holiday breakfast treat.
  • Using parchment paper makes removing and slicing the cake easier.
  • Be sure not to overbake to keep the cake tender and moist.

Nutrition

  • Serving Size: 1 slice
  • Calories: 230
  • Sugar: 18 g
  • Sodium: 213 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 37 mg

Find it online: https://tastyrates.com/cranberry-orange-cake-recipe/