Orange Cranberry Cake
There’s something special about a cake that brings together the bright, citrusy flavor of oranges with the tartness of fresh cranberries. This delightful combination packs a punch of flavor, making each slice of this Orange Cranberry Cake a treat to remember. Perfect for holiday gatherings or simply as a cozy dessert for any day of the week, this cake embodies the warmth and joy of baking from scratch. Let’s dive into this mouthwatering recipe and create something truly delicious!
Gather Your Orange Cranberry Cake Ingredients
Here’s what you’ll need to whip up this delightful Orange Cranberry Cake:
- 1/2 cup (115g) salted butter, softened to room temperature
- 1 1/4 cup (250g) granulated sugar, divided
- Zest of 1 orange
- 2 tablespoons fresh squeezed orange juice
- 2 large eggs
- 1 1/3 cup (165g) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (120g) full-fat sour cream
- 2 cups (about 200g) fresh cranberries, coarsely chopped
Step-by-Step Orange Cranberry Cake Recipe
Ready to bake? Follow these simple steps to make your own Orange Cranberry Cake:
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Preheat the oven: Set your oven to 350°F (175°C). Spray a 9-inch round cake pan or springform pan with cooking spray and set aside. If you want an easier release, line the bottom with parchment paper.
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Cream the butter and sugar: In a stand mixer bowl, whip together the softened butter and 1 cup of the granulated sugar until the mixture is pale and fluffy. This should take about 5 minutes.
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Add the eggs: Beat in the eggs, one at a time, making sure to mix well after each addition. The batter should be light and airy.
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Incorporate the citrus: Add in the fresh squeezed orange juice and the zest of the orange. Mix until combined.
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Combine the dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
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Mix the dry with wet: Gradually add the flour mixture to the butter mixture, alternating with the sour cream, mixing just until combined. Avoid overmixing to keep your cake tender.
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Fold in cranberries: Gently fold in the coarsely chopped cranberries, distributing them evenly throughout the batter.
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Prepare for baking: Spread the batter into the prepared pan, smoothing the top. Sprinkle the remaining 1/4 cup of granulated sugar over the top for a lovely, crackly crust.
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Bake: Place your cake in the preheated oven and bake for 35 to 40 minutes, or until the top is lightly browned and crackly. A toothpick inserted in the center should come out clean.
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Cool and serve: Allow the cake to cool completely in the pan before transferring it to a wire rack. This prevents it from breaking apart. Slice and enjoy!
How to Serve Orange Cranberry Cake
When it’s time to serve your Orange Cranberry Cake, you have plenty of delicious options:
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Classic way: Serve it as is, perhaps with a dusting of powdered sugar on top for a simple yet elegant presentation.
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Add a scoop: Consider pairing it with a scoop of vanilla ice cream or whipped cream to enhance the flavors.
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Beverage pairings: This cake pairs wonderfully with a warm cup of tea or coffee, making it perfect for an afternoon treat or brunch.
Expert Tips for Orange Cranberry Cake
Here are a few tips and creative variations to help you make your Orange Cranberry Cake even better:
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Cranberry options: If you can’t find fresh cranberries, you can substitute with frozen ones, but do not thaw them beforehand.
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Zest the orange: Make sure to zest the orange before juicing it. This will give you more flavorful zest!
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Experiment with flavors: For an extra twist, try adding a teaspoon of almond extract or vanilla extract to the batter for added flavor depth.
Orange Cranberry Cake FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake stores well! You can bake it a day in advance and keep it covered at room temperature.
Q: Can I use other fruits?
A: Absolutely! You can experiment with different fruits like blueberries or even chopped apples for a different flavor profile.
Q: How should I store leftover cake?
A: Wrap any leftover cake tightly in plastic wrap and store it in the refrigerator for up to a week, or freeze it for longer storage.
There you have it! A simple, yet flavorful Orange Cranberry Cake that is sure to delight everyone who tastes it. With its perfect blend of sweetness and tartness, this cake will become a favorite in your home. So what are you waiting for? Grab those ingredients and let’s bake some joy today!
Orange Cranberry Cake
Ingredients
Main Ingredients
- 1/2 cup salted butter, softened to room temperature
- 1 1/4 cup granulated sugar, divided 1 cup for the batter and 1/4 cup for topping
- Zest of 1 orange
- 2 tablespoons fresh squeezed orange juice
- 2 large eggs
- 1 1/3 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup full-fat sour cream
- 2 cups fresh cranberries, coarsely chopped Can substitute with frozen cranberries without thawing
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Spray a 9-inch round cake pan or springform pan with cooking spray and set aside. Optionally, line the bottom with parchment paper.
- In a stand mixer bowl, whip together the softened butter and 1 cup of granulated sugar until pale and fluffy, about 5 minutes.
- Beat in the eggs one at a time, mixing well after each addition.
- Add the fresh squeezed orange juice and the zest of the orange. Mix until combined.
- In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, mixing just until combined beyond minimal.
- Gently fold in the coarsely chopped cranberries.
- Spread the batter into the prepared pan, smoothing the top, and sprinkle with the remaining 1/4 cup of granulated sugar.
Baking
- Place the cake in the preheated oven and bake for 35 to 40 minutes, or until lightly browned and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before transferring to a wire rack to cool further. Slice and enjoy.
