Description
Cranberry orange cake is a festive, citrusy dessert featuring tart cranberries and bright orange flavor in a soft, moist crumb. It’s easy to make and perfect for holidays, brunches, or cozy winter treats.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1/3 cup fresh orange juice
- 1/2 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/4 cups fresh or frozen cranberries (do not thaw if frozen)
- 1 tablespoon flour (for tossing cranberries)
- Optional glaze: 1/2 cup powdered sugar + 1–2 tablespoons orange juice
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan or 9-inch round pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add orange zest, orange juice, sour cream, and vanilla extract. Mix until combined.
- Gently fold the dry ingredients into the wet mixture just until no streaks of flour remain.
- Toss cranberries in 1 tablespoon flour, then fold them into the batter.
- Pour batter into prepared pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in pan, then remove and drizzle with optional orange glaze.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Turn this recipe into muffins by baking for 18–22 minutes in a muffin tin.
- Add a cinnamon swirl to the batter for a cozy flavor twist.
- Use cream cheese in the glaze for a richer topping.
- If using dried cranberries, soak them in warm water or orange juice before adding.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
