Description
This Cranberry Orange Cake is a delightful holiday dessert that combines the tartness of fresh cranberries with the bright citrus flavor of orange zest and juice. Moist and flavorful, this cake features a tender crumb enriched with sour cream or Greek yogurt, making it both rich and refreshing. Perfect for festive occasions or a cozy treat, it is easily enhanced with a simple orange glaze or a dusting of powdered sugar.
Ingredients
Scale
Cake Ingredients
- 1 ½ 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 tablespoon orange zest
- ½ cup fresh orange juice
- ½ teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Cranberry Coating
- 1 cup fresh or frozen cranberries (halved if large)
- 2 tablespoons all-purpose flour (for tossing cranberries)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round or square cake pan and dust it lightly with flour, or alternatively, line the pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the orange zest, fresh orange juice, and vanilla extract until well combined.
- Incorporate Sour Cream/Yogurt: Mix in the sour cream or Greek yogurt until the batter is smooth and uniform in texture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently and just until all ingredients are incorporated to avoid overmixing which can toughen the cake.
- Toss and Fold Cranberries: Toss the cranberries with 2 tablespoons of flour to prevent them from sinking in the batter. Gently fold the cranberries into the cake batter ensuring even distribution.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean and the cake edges start to pull away from the pan.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with an orange glaze made from powdered sugar and orange juice before serving.
Notes
- For extra flavor, prepare a simple glaze by mixing ½ cup powdered sugar with 1–2 tablespoons fresh orange juice and drizzle over the cooled cake.
- Frozen cranberries can be used directly without thawing; just toss them in flour before folding into the batter.
