Cranberry Orange Cake Recipe

If you have a soft spot for the glorious harmony of tart cranberries and bright, sunny oranges, then this Cranberry Orange Cake Recipe is about to become your new favorite treat. This cake bursts with vibrant citrus zest and juicy cranberries baked into a moist, tender crumb that feels like a warm hug on a plate. It’s perfect for cozy afternoons, festive occasions, or whenever you need a slice of happiness that’s as delightful to eat as it is simple to make. Trust me, once you try this combination, you’ll wonder how you ever lived without it!

Ingredients You’ll Need

The beauty of this Cranberry Orange Cake Recipe lies in its straightforward ingredients that come together to create a flavor-packed masterpiece. Each element plays an essential role — from the tangy fresh orange juice that provides lively moisture, to the tenderizing sour cream that keeps every bite soft and luscious.

• 1 ½ cups all-purpose flour: The backbone of the cake, providing structure without heaviness.
• 1 ½ teaspoons baking powder: Helps the cake rise beautifully for a light, airy texture.
• ½ teaspoon baking soda: Works with the sour cream to give gentle lift and tenderness.
• ¼ teaspoon salt: Balances sweetness and enhances all the flavors.
• ½ cup unsalted butter (softened): Adds richness and moisture for a melt-in-your-mouth crumb.
• 1 cup granulated sugar: Sweetens perfectly without overpowering the natural tartness of cranberries.
• 2 large eggs: Bind everything together, contributing to the cake’s fluffiness.
• 1 tablespoon orange zest: Bursts of bright citrus oils elevate the cake’s aromatic appeal.
• ½ cup fresh orange juice: Infuses the batter with fresh, tangy moisture and vibrant flavor.
• ½ teaspoon vanilla extract: Rounds out the citrus notes with smooth warmth.
• 1 cup fresh or frozen cranberries (halved if large): Tart, jewel-like bursts of flavor that create exciting texture contrast.
• 2 tablespoons all-purpose flour (for tossing cranberries): Keeps the berries suspended in the batter so they don’t sink.
• ½ cup sour cream or plain Greek yogurt: Adds richness and tenderness for that perfect moist crumb.

How to Make Cranberry Orange Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). This ensures the cake bakes evenly from the get-go. Grease and flour an 8-inch round or square cake pan, or for an easier release, line it with parchment paper. Setting up your pan properly now will make the whole process smoother and your cake will shine when it comes out perfectly shaped.

Step 2: Whisk Dry Ingredients

In a medium bowl, combine 1 ½ cups of all-purpose flour with baking powder, baking soda, and salt. Whisking these together distributes the leavening agents evenly and prevents clumps, which is key for a consistent rise and texture in every bite of your cake.

Step 3: Cream Butter and Sugar

Next, in a large mixing bowl, cream the softened butter and granulated sugar vigorously until the mixture is light, fluffy, and pale. This step is crucial because it incorporates air into the batter, giving your cake its tender crumb and delightful lift.

Step 4: Add Eggs, Zest, and Liquids

Beat in the eggs one at a time, making sure each is fully combined before adding the next. Then stir in the fresh orange zest, orange juice, and vanilla extract, which transform the batter into a fragrant, citrusy delight that’s nearly impossible to resist.

Step 5: Mix in Sour Cream or Yogurt

Add the sour cream or plain Greek yogurt next, mixing just until combined. This ingredient is your secret weapon for adding moisture and a slight tang that complements the cranberries perfectly, resulting in a tender and juicy cake.

Step 6: Combine Dry and Wet Ingredients

Gradually fold in the whisked dry ingredients into the wet mixture. Be gentle and mix just until everything is incorporated; over-mixing can make the cake tough. You want this batter to be light and silky before adding in your berries.

Step 7: Toss and Fold in Cranberries

Toss the fresh or frozen cranberries with 2 tablespoons of all-purpose flour. This coats them lightly, preventing them from sinking. Fold the cranberry mixture gently into the batter, evenly distributing these popping bursts of tartness throughout the cake.

Step 8: Bake to Perfection

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. The smell of citrus and cranberry will fill your kitchen, a wonderful preview of what’s to come!

Step 9: Cool and Finish

Allow the cake to cool in the pan for about 10 minutes to set up, then move it onto a wire rack to cool completely. When cool, dust it with powdered sugar or drizzle an optional orange glaze made by whisking ½ cup powdered sugar with a tablespoon or two of orange juice for extra sparkle and tang.

How to Serve Cranberry Orange Cake Recipe

Garnishes

For a charming presentation, dust the top lightly with powdered sugar. You can also add thin strips of orange zest or a fresh sprinkle of cranberries for color and a fresh zing that complements the cake’s natural flavors beautifully.

Side Dishes

This cake is lovely on its own but serves wonderfully alongside a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of tea or fresh coffee pairs perfectly, highlighting the citrus and berry notes in every bite.

Creative Ways to Present

Try serving the Cranberry Orange Cake Recipe as a layered trifle with whipped cream and candied orange slices for a stunning dessert centerpiece. You can also slice it into petite squares and serve it as part of a brunch spread for a festive touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Wrap your cooled cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful, so every slice tastes just as fresh as the first.

Freezing

If you want to make this cake ahead for a special occasion, it freezes beautifully. Wrap it securely in plastic wrap then foil, and freeze for up to 3 months. Thaw it overnight in the fridge or at room temperature before serving.

Reheating

To bring your cake back to life, warm slices gently in the microwave for 15 to 20 seconds or in a low oven at 300°F for 10 minutes. This softens the cake and revives that lovely citrus aroma, making it taste freshly baked all over again.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work just as well and can be folded into the batter straight from the freezer without thawing. Just toss them in flour first to keep them evenly dispersed.

Is sour cream necessary in this Cranberry Orange Cake Recipe?

The sour cream adds moisture and a subtle tang that complements the cranberries and orange beautifully. However, plain Greek yogurt is a fantastic substitute that achieves the same effect.

Can I make this cake gluten-free?

To make this cake gluten-free, simply swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Make sure to choose one meant for cakes for the best texture.

How can I make the cake more festive for holidays?

Add a drizzle of orange glaze and top with sugared cranberries or edible gold dust for a dazzling presentation. Incorporating chopped nuts like pecans can also add a delightful crunch and festive flavor.

What is the best way to slice and serve the cake?

Use a serrated knife and slice gently to preserve the tender crumb and avoid squashing the berries. Serving at room temperature helps the flavors shine and the texture remain moist and tender.

Final Thoughts

There’s something truly special about this Cranberry Orange Cake Recipe that’s hard to resist. It’s accessible, bursting with fresh flavor, and perfect whether you’re baking for a holiday celebration or simply to brighten an afternoon tea. Give it a try and watch how quickly it disappears from your plate — I promise it will become a beloved staple in your baking repertoire!

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