Description
Homemade cranberry orange cake marries tart berries with zesty citrus notes for a delightful dessert. Elegant crumb and balanced flavors showcase seasonal ingredients with Mediterranean warmth.
Ingredients
Scale
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (230 g) unsalted butter, softened
- 4 large eggs
- 2 ½ cups (315 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (150 g) fresh or frozen cranberries, tossed in 1 tbsp flour
- ½ cup (120 ml) sour cream or plain Greek yogurt
- ½ cup (120 ml) fresh orange juice
- 1 tbsp orange zest (about 1 large orange)
- 1 cup (125 g) powdered sugar
- 2–3 tbsps fresh orange juice
- 1 tsp orange zest (optional)
- Extra cranberries, orange slices, or powdered sugar for decoration
Instructions
- Preheat: Calibrate oven to 350F (175C) and prepare a 9-inch round cake pan with grease or parchment paper for seamless release.
- Dry Mixture: Whisk flour, baking powder, baking soda, and salt in a mixing bowl to create a uniform dry foundation.
- Cream Base: Blend butter and sugar using an electric mixer until the mixture transforms into a light, airy consistency with a pale hue, approximately 3-4 minutes.
- Wet Incorporation: Gently fold eggs into the creamed mixture one at a time, then introduce vanilla extract and vibrant orange zest, ensuring complete integration.
- Batter Construction: Alternate between dry ingredients and liquid components (orange juice and sour cream), starting and finishing with the flour mixture. Mix carefully to maintain a smooth texture without overworking the batter.
- Cranberry Preparation: Dust cranberries lightly with flour, then delicately fold these crimson gems into the prepared batter, distributing evenly.
- Baking Process: Pour batter into the prepared pan, smoothing the surface for consistent baking. Roast in the preheated oven for 40-45 minutes, verifying doneness with a clean toothpick test.
- Cooling and Presentation: Rest the cake in the pan for 10 minutes, then transfer to a wire rack for complete cooling. Optional: Dust with a delicate layer of powdered sugar for an elegant finishing touch.
Notes
- Prevent Cranberry Sinking: Lightly coat cranberries in flour before folding into batter to distribute evenly and prevent them from dropping to cake bottom during baking.
- Master Mixing Technique: Blend butter and sugar thoroughly for 3-4 minutes to create light, airy texture; avoid overmixing when adding dry ingredients to maintain cake’s delicate structure.
- Temperature Precision: Ensure ingredients are at room temperature for smoother incorporation and more consistent cake texture, especially eggs and butter.
- Moisture Control: Don’t overbake – check cake at 40 minutes with toothpick test to maintain a moist, tender crumb; slight moisture on toothpick is acceptable for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 390
- Sugar: 34 g
- Sodium: 210 mg
- Fat: 19 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 85 mg