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Cranberry Orange Cake

This delightful Cranberry Orange Cake is packed with sweet-tart flavors, perfect for brunch or as a quick dessert to impress your friends.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 10 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup milk
  • 1 cup fresh or frozen cranberries
  • Zest of 1 large orange
  • 1/4 cup fresh orange juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the milk, orange juice, orange zest, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet mix, stirring just until combined.
  4. Gently fold in the cranberries.
  5. Pour the batter into the prepared cake pan and smooth out the top.
Baking
  1. Bake in the preheated oven for 35-40 minutes, or until a toothpick comes out clean when inserted in the center.
Cooling
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
  2. Slice and serve with a dusting of powdered sugar if desired.

Notes

For optimal zesting, use a microplane or zester to avoid the bitter white pith. If using frozen cranberries, no need to thaw them. Store leftovers in an airtight container at room temperature for up to three days.