cranberry orange cake
This delightful cranberry orange cake is a perfect blend of tart cranberries and zesty orange flavor, making it an ideal dessert for any occasion. It's moist, fluffy, and bursting with seasonal flavors.
Equipment
- 1 mixing bowl
- 1 whisk
- 1 rubber spatula
- 1 9-inch round cake pan
- 1 parchment paper
- 1 oven
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 1 cup fresh cranberries
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- zest of 1 orange
- ½ cup orange juice
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract and orange zest.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the fresh cranberries using a rubber spatula, taking care not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with the spatula.
- Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cake to cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool completely on a wire rack.
Notes
You can garnish the cake with powdered sugar, a simple glaze, or serve it with whipped cream.
For added flavor, feel free to include some chopped walnuts or pecans.
Store any leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.