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Cranberry Orange Cake

A delightful explosion of flavors, this Cranberry Orange Cake perfectly balances tart cranberries with bright citrusy orange, making it an ideal dessert for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
Wet Ingredients
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk Can substitute with milk and vinegar or lemon juice.
  • 1 tablespoon zest of orange
Fruits
  • 1.5 cups fresh or frozen cranberries If using frozen, do not thaw.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
Mixing Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, followed by the vanilla extract, mixing until incorporated.
  4. Add half of the dry mixture to the wet, then add the buttermilk and orange zest, stirring well.
  5. Finish by adding the remaining dry ingredients and mix until just combined.
Baking
  1. Gently fold in the cranberries into the batter.
  2. Pour the batter into the prepared cake pan and bake for about 30-35 minutes, or until a toothpick comes out clean.
  3. If the top is browning too quickly, cover with aluminum foil halfway through baking.
Cooling
  1. Let the cake cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

Notes

Consider drizzling the cake with an orange glaze made of powdered sugar and orange juice for extra sweetness. Store leftovers in an airtight container at room temperature for up to three days.