Welcome to a truly delightful baking experience! This cranberry orange cake brings together the vibrant tang of cranberries with the bright citrus notes of orange, creating a flavor combination that’s simply irresistible. This recipe is incredibly easy to follow, making it perfect for beginners and busy home bakers alike. Get ready to bake a beautifully moist and flavorful cake that will become a new favorite!
Why You’ll Love This Cranberry Orange Cake
You are going to adore this easy cranberry orange cake for so many reasons.
- Irresistible Bright Flavor: The combination of tart cranberries and zesty orange creates a refreshingly vibrant taste.
- Tender, Moist Crumb: Every bite delivers a wonderfully soft and buttery texture that melts in your mouth.
- Beautiful Festive Appearance: Its golden top and ruby red cranberries make it a stunning centerpiece for any gathering.
- Effortless Preparation: With simple steps and common ingredients, this recipe is a joy to make, even for novice bakers.
- Perfect for Any Occasion: Whether it’s a cozy brunch or a holiday dessert, this cake always fits the bill.
Zesty Cranberry Orange Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease a 9×9 (or 8×8) baking pan and set aside. (Standard prep for cranberry‑orange cake) :contentReference[oaicite:1]{index=1}
- Zest one large orange and mix the zest with the sugar to create fragrant orange sugar, then cream together the orange sugar and softened butter until light and fluffy. :contentReference[oaicite:2]{index=2}
- Beat in the egg and vanilla extract until smooth. :contentReference[oaicite:3]{index=3}
- In a separate bowl, whisk together the flour, baking powder, and salt. :contentReference[oaicite:4]{index=4}
- Alternate adding the dry ingredients and buttermilk (or milk) to the wet mixture, beginning and ending with the dry ingredients, mixing just until combined. :contentReference[oaicite:5]{index=5}
- Stir in the orange juice, then gently fold in the fresh or frozen cranberries. :contentReference[oaicite:6]{index=6}
- Spread the batter evenly into the prepared pan and sprinkle with optional sparkling sugar or orange zest. :contentReference[oaicite:7]{index=7}
- Bake for about 35‑40 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a wire rack before slicing and serving. :contentReference[oaicite:8]{index=8}
Notes
Ingredients for Cranberry Orange Cake
Gather these simple ingredients to create your delicious cranberry orange cake.
Wet Ingredients:
1/2 cup salted butter (softened to room temperature)
2 large eggs
2 tablespoons fresh squeezed orange juice
½ cup full-fat sour cream
Dry Ingredients:
1 1/4 cup granulated sugar (divided)
1 1/3 cup all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoons salt
Fresh Produce:
zest of 1 orange
2 cups fresh cranberries (coarsely chopped)
Notes & Substitutions
Ensure your butter is truly softened to room temperature; this helps create a light and fluffy batter. You can use frozen cranberries, but do not thaw them first; simply toss them with a tablespoon of flour to prevent sinking. For the best flavor, always use fresh orange zest and juice. If you don’t have sour cream, plain full-fat Greek yogurt or buttermilk are excellent substitutes. Measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping, to avoid a dense cake.
Equipment Needed
Gathering your equipment before you start makes baking this delightful cake even easier.
- 9-inch round cake pan (or springform pan)
- Stand mixer or large bowl with a hand mixer
- Rubber spatula
- Small bowl
- Measuring cups and spoons
- Whisk
How to Make Cranberry Orange Cake (Step-by-Step)
Follow these clear steps to bake your moist and flavorful cranberry orange cake.
- Prepare Oven and Pan: Preheat your oven to 350ºF. Spray a 9-inch round cake pan or springform pan with cooking spray. For easy removal, line the bottom with parchment paper before adding batter.
- Cream Butter and Sugar: In the bowl of a stand mixer or with a large bowl and hand mixer, whip the softened butter and 1 cup of the granulated sugar until the mixture becomes pale and fluffy, which usually takes about five minutes.
- Add Wet Ingredients: Add the eggs, one at a time, beating well after each addition until fully incorporated. Then, beat in the fresh orange juice and the bright orange zest.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of the leavening agents.
- Alternate Wet and Dry: Gradually add the dry flour mixture to the butter mixture, alternating with the full-fat sour cream. Begin and end with the flour mixture, mixing just until combined after each addition. Avoid overmixing.
- Fold in Cranberries: Gently fold the coarsely chopped fresh cranberries into the cake batter using a rubber spatula. This prevents the cranberries from breaking down too much and ensures they are evenly distributed.
- Fill Pan and Top: Spread the prepared batter evenly into your greased and floured baking pan. Sprinkle the remaining ¼ cup of granulated sugar evenly over the top of the cake batter for a lovely crackly crust.
- Bake Cake: Bake the cake for 35-40 minutes. The top should appear crackly and lightly browned, and the center may still jiggle slightly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
- Cool Completely: Allow the cranberry orange cake to cool completely in the pan on a wire rack before attempting to serve it. This allows the cake to set properly and prevents it from crumbling.
Pro Tips for the Best Cranberry Orange Cake
Achieve a perfect result every time with these helpful baking tips.
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for a smooth, emulsified batter.
- Avoid Overmixing: Mix flour until just combined; overmixing develops gluten and can lead to a tough cake.
- Use Fresh Zest and Juice: Fresh orange provides the best, brightest flavor for your cranberry orange cake.
- Don’t Open Oven Door: Resist the urge to open the oven door during baking, especially in the first 25 minutes, to prevent the cake from sinking.
- Check for Doneness: A toothpick test is key; moist crumbs mean it’s done, but still wonderfully tender.
- Cool Completely: Patience is a virtue here; cooling fully prevents the cake from falling apart when sliced.
Serving, Storing & Variations
This versatile cranberry orange cake tastes wonderful on its own, but it’s also excellent with a few enhancements. Serve it warm with a scoop of vanilla ice cream, a dollop of whipped cream, or simply a dusting of powdered sugar. It makes a delightful breakfast pastry or an elegant dessert.
Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Ensure it’s in an airtight container to maintain freshness and moisture. To freeze, wrap cooled slices or the entire cake tightly in plastic wrap, then in foil. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Variations
- Glaze or Icing: Drizzle with a simple orange glaze (powdered sugar and orange juice) or a cream cheese frosting.
- Add Nuts or Spices: Fold in ½ cup of chopped pecans or walnuts with the cranberries for added texture. A pinch of ground cinnamon or nutmeg would also complement the flavors beautifully.
- Mini Cakes or Muffins: Pour the batter into a greased muffin tin or mini cake pans and adjust baking time accordingly.
- Other Citrus Pairings: Experiment with lemon or grapefruit zest and juice instead of orange for a different citrus twist.
Cranberry Orange Cake Nutrition
This homemade cranberry orange cake offers a delightful treat. A single serving provides a moderate amount of calories, primarily from carbohydrates and fats. It’s a rich dessert, so enjoying it in moderation as part of a balanced diet is recommended. Portion control helps manage intake effectively.
| Nutrient | Amount Per Serving (Estimate) |
|---|---|
| Calories | 350 kcal |
| Total Fat | 16g |
| Saturated Fat | 9g |
| Cholesterol | 60mg |
| Sodium | 190mg |
| Total Carbohydrate | 48g |
| Dietary Fiber | 1g |
| Sugars | 30g |
| Protein | 4g |
Note: Nutritional values are estimates and may vary based on specific ingredients and preparation.
Cranberry Orange Cake FAQs
Why did my cake sink?
Your cake likely sank due to opening the oven door too early, overmixing the batter, or insufficient leavening. Ensure all ingredients are at room temperature and avoid peeking during the initial bake time.
Can I use frozen cranberries?
Yes, you can absolutely use frozen cranberries! Do not thaw them before adding to the batter; simply toss them with a tablespoon of flour to prevent them from sinking to the bottom.
How to zest an orange?
Use a microplane or the fine side of a box grater to gently scrape off only the bright orange outer layer of the peel. Avoid the white pith underneath, as it can be bitter.
Can I make this dairy-free?
You can substitute dairy butter with a plant-based butter alternative and use a dairy-free sour cream or full-fat coconut cream. Ensure your other ingredients are also dairy-free.
How long does this cranberry orange cake keep?
This cake stays fresh for up to 3 days at room temperature when tightly covered, or up to 5 days in the refrigerator. Always keep it in an airtight container.
Can I add a streusel topping?
Absolutely! A simple streusel topping made from flour, sugar, butter, and cinnamon would be a fantastic addition. Sprinkle it over the batter before baking for extra texture and flavor.
Conclusion
This cranberry orange cake is truly a baking triumph, offering a perfect blend of sweet, tart, and zesty flavors in every tender bite. Its simple preparation makes it accessible to everyone, ensuring a delightful treat without any fuss. We encourage you to try this recipe soon and share the joy of homemade baking with your loved ones. Get ready to impress with this bright and beautiful cake!
