Cranberry Orange Cake
A delightful cake combining zesty orange and tart cranberry flavors with a creamy glaze, perfect for any gathering.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour Creates a tender crumb.
- 1 tsp baking powder Leavening agent for fluffiness.
- 1/2 tsp baking soda Works with baking powder.
- 1/2 tsp salt Enhances flavors.
- 1 cup granulated sugar Contributes to moistness.
Wet Ingredients
- 1/2 cup unsalted butter, softened Adds flavor and moisture.
- 2 large eggs Binds ingredients and adds richness.
- 1 tsp vanilla extract Rounds out flavor.
- 1/2 cup fresh orange juice Offers refreshing taste.
- 2 tbsp orange zest Amplifies orange flavor.
- 1/2 cup buttermilk Creates moist texture.
Fruits and Glaze
- 1 cup fresh cranberries, chopped Adds tartness and color.
- 1/2 cup powdered sugar For the glaze.
- 2 tbsp fresh orange juice (for glaze) Sweetens the glaze.
- 1 tsp orange zest (optional, for glaze) Provides extra flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Mix in the fresh orange juice and orange zest until well combined.
Baking
- Gradually add the dry mixture to the batter, alternating with buttermilk, mixing until just combined.
- Fold in the chopped cranberries.
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack.
Glazing
- In a small bowl, whisk the powdered sugar, fresh orange juice, and optional zest until smooth.
- Drizzle the glaze over the cooled cake and let it set before slicing.
Notes
For best results, ensure butter is softened and do not skip the buttermilk. You can use frozen cranberries if fresh ones are unavailable, but fresh is recommended.