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Cranberry Orange Cake

A delightful dessert that combines the sweet and tart flavors of fresh cranberries and zesty oranges, resulting in a moist and tender texture perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour The foundation of your cake, providing the right structure.
  • 1 tsp baking powder To add that perfect lift.
  • 0.5 tsp baking soda Ensuring your cake rises beautifully.
  • 0.5 tsp salt Enhancing the flavors of the cake.
Wet Ingredients
  • 1 cup granulated sugar For that essential touch of sweetness.
  • 0.5 cups unsalted butter, softened Contributing to a rich and moist texture.
  • 2 large eggs Binding the ingredients together.
  • 1 tsp vanilla extract For an aromatic depth.
  • 0.5 cups fresh orange juice Infusing the cake with bright citrus notes.
  • 2 tbsp orange zest Providing a concentrated burst of orange flavor.
  • 0.5 cups buttermilk Creating a moist crumb.
Fruit and Glaze
  • 1 cup fresh cranberries, chopped Offering bursts of tartness.
  • 0.5 cups powdered sugar For the luscious glaze.
  • 2 tbsp fresh orange juice (for glaze) Bringing a fresh finish.
  • 1 tsp orange zest (optional, for glaze) Adding a delightful touch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing and flouring it or lining it with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt; set aside.
Mixing
  1. In a large mixing bowl, cream together the softened butter and granulated sugar using medium speed until light and fluffy, approximately 3-4 minutes.
  2. Add the eggs one at a time, ensuring you beat well after each addition. Stir in the vanilla extract.
  3. Incorporate the fresh orange juice and orange zest into the mixture and ensure it is well combined.
  4. Gradually add the dry ingredients, alternating with the buttermilk in two parts. Mix on low speed until just combined.
  5. Delicately fold in the chopped cranberries, distributing them evenly.
Baking
  1. Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow it to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glazing
  1. While the cake is cooling, whisk together the powdered sugar, fresh orange juice, and optional orange zest to create a glaze.
  2. Once the cake has cooled, drizzle the glaze generously over the top, slice, and enjoy!

Notes

For a lighter version, substitute half of the all-purpose flour with whole wheat flour or use egg whites instead. Enhance the orange flavor with a few drops of orange extract. Incorporate nuts like walnuts or pecans for added texture.