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Cranberry Orange Cake

Cranberry Orange Cake Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tbsp orange zest
  • 2 tbsp fresh orange juice
  • ½ cup full-fat sour cream
  • 1 ½ cups fresh cranberries, tossed with 1 tbsp flour
  • ½ cup powdered sugar
  • 1 to 2 tbsp fresh orange juice (for glaze)

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment. Whisk flour, baking powder, baking soda, and salt together.
  2. Beat butter and sugar with a mixer on medium until pale and fluffy, about 2 minutes.
  3. Add eggs one at a time, then vanilla, orange zest, and 2 tbsp orange juice. Beat until combined.
  4. On low speed, alternate adding the dry mix and sour cream, starting and ending with dry. Mix just until no flour streaks remain.
  5. Fold the flour-tossed cranberries into the batter by hand with a spatula.
  6. Scrape batter into the pan, smooth the top, and bake 55 to 60 minutes until a toothpick comes out with moist crumbs.
  7. Cool in the pan 10 minutes, then lift out and cool completely on a rack. Whisk powdered sugar with 1 to 2 tbsp orange juice until thick and pourable, then drizzle over the cake. Let glaze set 5 minutes before slicing.

Notes

The cake stays moist for days and slices most cleanly with a serrated knife. If you skip the glaze, dust the cooled loaf with powdered sugar instead. No need to adjust the bake time for frozen cranberries, just add a few minutes and test at the usual mark.