Cranberry Orange Cake
Cranberry Orange Cake is a delightful dessert that combines the tartness of fresh cranberries with the bright zest of oranges. Each slice offers a burst of flavor, filling your kitchen with a warm, inviting aroma. Perfect for holidays or any occasion, this cake is not only easy to make but also visually stunning, promising smiles from all who taste it. Whether served as a centerpiece or an afternoon snack, this cake will elevate your baking game and create lasting memories.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves about 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 2 large eggs
- 1 cup fresh cranberries (halved)
- Zest and juice of 2 fresh oranges
- 1 tsp vanilla extract
- Powdered sugar for glaze
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time.
- Gradually mix in the dry ingredients, alternating with orange juice.
- Fold in cranberries and orange zest.
- Pour batter into the pan and bake for 30-35 minutes until golden and a toothpick comes out clean.
- Cool for 10 minutes before transferring to a wire rack.
- Drizzle with powdered sugar glaze made from powdered sugar mixed with orange juice.
Nutrition
- Serving Size: 1 slice (approximately 70g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, substitute cranberries with blueberries or include nuts for crunch. Ensure all ingredients are at room temperature for better mixing. Store in an airtight container at room temperature for up to four days; reheat slices if desired.