There’s nothing quite as inviting as the vibrant zest of an Orange-Cranberry Cake gracing your table. Perfect for family gatherings, seasonal celebrations, or simply an indulgent weekend treat, this cake captures the essence of togetherness and creativity. Rich with the tangy sweetness of cranberries and the refreshing brightness of oranges, it’s a dessert that brings joyful flavors and heartfelt connections to any occasion.
Recipe Summary
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 10-12 slices
- Skill Level: Intermediate
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/2 cup sour cream
- 1 1/2 cups fresh or frozen cranberries
- For the Orange Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh orange juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Mix in the orange juice and orange zest.
- Alternate adding the flour mixture and sour cream to the butter mixture, beginning and ending with the flour mixture. Mix just until combined.
- Gently fold in the cranberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and orange juice until you achieve a smooth, pourable consistency. Drizzle over the cooled cake.
- Garnish with slices of orange and whole cranberries for a festive presentation.
Helpful Tips
- If you prefer a less tart flavor, soak the cranberries in a bit of sugar water before adding them to the batter.
- For a more decadent glaze, add a teaspoon of melted butter to the mixture.
- This cake can be baked in a bundt pan for a more elegant presentation; just adjust the baking time accordingly.
Storage Instructions
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Pairings
This cake pairs beautifully with a warm cup of tea or coffee. For a light and refreshing accompaniment, serve with a glass of sparkling water with a twist of orange.
Your kitchen is now filled with the fragrant symphony of oranges and cranberries. We can’t wait to see your beautiful creations! Share your Cranberry-Orange Cake with us by using #ZynahzRecipes or tagging @Zynahz on Instagram. Don’t forget to leave your feedback on our website at Zynahz.com. For more delightful recipes and updates, subscribe to our newsletter and follow us on social media.
