Orange Cranberry Cake
A bright and cozy cake that combines the cheerful flavors of orange and tart cranberries, perfect for any gathering or as a comforting treat any time of year.
Ingredients
Dry Ingredients
- 2 cups All purpose flour
- 1 tbsp Baking powder
- 1 tsp Baking soda
- 0.5 tsp Salt Do not skip it, it wakes up the flavor
Wet Ingredients
- 0.5 cups Unsalted butter Softened
- 1.5 cups Sugar
- 3 large Eggs Add one at a time
- 1 tbsp Orange zest The big flavor
- 0.5 cups Fresh orange juice
- 0.5 cups Sour cream or plain Greek yogurt Keeps the cake tender
- 2 cups Cranberries Fresh or frozen
- 1 tsp Vanilla extract Optional
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your pan well.
- If you are using a bundt pan, grease it thoroughly and dust with a little flour.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate larger bowl, beat the softened butter and sugar until lighter and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then mix in the orange zest and optional vanilla extract.
- Stir in the sour cream and orange juice until combined. The mixture might look a little messy, which is fine.
- Add the dry ingredients and mix just until there are no visible dry flour spots.
- Toss the cranberries with a spoonful of flour to help keep them from sinking, then gently fold them into the batter.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted comes out mostly clean, about 45 to 55 minutes for a bundt pan.
- Let it cool in the pan for about 15 minutes before flipping it out onto a wire rack to cool completely.
Notes
For added flavor, consider making a cream cheese frosting to complement the tart cranberries. This cake tastes even better the next day, so consider making it ahead of time.