Orange Cranberry Cake
A delightful cake combining the bright flavor of oranges with tart cranberries, perfect for holiday gatherings or cozy desserts.
Servings: 8 servings
Calories: 280kcal
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.
Notes
Experiment by adding vanilla or almond extract for added flavor. Store leftovers tightly wrapped in plastic in the refrigerator or freeze for longer storage.