Description
This Orange Cranberry Cake is a moist and flavorful dessert combining fresh citrus zest and tart cranberries for a perfect balance of sweet and tangy. The cake features a tender crumb made with butter, sour cream, and fresh orange juice, topped with a crackly sugar crust for added texture. Ideal for a festive occasion or a delightful treat anytime.
Ingredients
Wet Ingredients
- 1/2 cup salted butter, softened to room temperature
- 2 tablespoons fresh squeezed orange juice
- 2 large eggs
- 1/2 cup full-fat sour cream
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar (divided: 1 cup for batter, 1/4 cup for topping)
Other Ingredients
- Zest of 1 orange
- 2 cups fresh cranberries, coarsely chopped
Instructions
- Preheat and prepare the pan: Preheat your oven to 350ºF. Spray a 9-inch round cake pan or springform pan with cooking spray. For easy removal, line the pan with parchment paper before adding batter.
- Cream butter and sugar: In a stand mixer or large bowl with hand mixer, whip together the softened butter and 1 cup of granulated sugar until the mixture is pale and fluffy, about five minutes.
- Add eggs and citrus: Add eggs one at a time to the creamed mixture, beating thoroughly after each addition. Stir in fresh orange juice and orange zest until well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour mixture. Mix just until combined after each addition to avoid overmixing.
- Fold in cranberries: Using a rubber spatula, gently fold the chopped cranberries into the batter to distribute evenly.
- Prepare to bake: Spread the batter evenly into the prepared pan. Sprinkle the remaining 1/4 cup of granulated sugar evenly over the top of the batter to create a crackly crust.
- Bake the cake: Bake for 35-40 minutes, until the top is lightly browned and crackly and the center jiggles slightly. A toothpick inserted in the center should come out with moist crumbs.
- Cool and serve: Allow the cake to cool completely in the pan before removing and serving. Enjoy your delicious Orange Cranberry Cake!
Notes
- For easier removal, always line your cake pan with parchment paper.
- Make sure the butter is fully softened to help achieve a fluffy texture.
- Do not overmix once the flour is added to keep the cake tender.
- The sugar on top creates a beautiful crackly crust and adds a pleasing sweetness contrast.
- Fresh cranberries are recommended, but frozen can be used if thawed and drained.
- This cake pairs wonderfully with a cup of tea or coffee.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
