Description
Indulge in the delightful flavors of cranberry and orange with this moist and tangy Cranberry Orange Cake. Perfect for any occasion, this cake is a burst of citrusy freshness in every bite.
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- ½ teaspoon vanilla extract
- ½ cup sour cream or plain Greek yogurt
Additional:
- 1 cup fresh or frozen cranberries (halved if large)
- 2 tablespoons all-purpose flour (for tossing cranberries)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare the cake pan.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar: Beat butter and sugar until fluffy.
- Add wet ingredients: Mix in eggs, orange zest, juice, and vanilla.
- Combine the batter: Alternate adding dry ingredients and sour cream/yogurt to the wet mixture.
- Prepare cranberries: Toss cranberries with flour and fold into the batter.
- Bake: Pour batter into pan and bake for 40–45 minutes.
- Cool and serve: Let the cake cool before dusting with powdered sugar or glaze.
Notes
- Enhance with an optional orange glaze for added sweetness.
- Frozen cranberries work well without thawing.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
