Orange Cranberry Cake
Brighten up your dessert table with this stunning Orange Cranberry Cake, a perfectly balanced fusion of zesty citrus and tangy cranberries. Made with fresh orange juice, fragrant orange zest, and bursting with juicy cranberries, this moist and tender cake is a vibrant celebration of seasonal flavors. The buttery, vanilla-infused batter gets a pop of tart sweetness from the cranberries, while a light dusting of powdered sugar adds an elegant finish. Perfect for holiday gatherings, brunches, or any occasion that calls for a show-stopping dessert, this easy-to-make cake is ready in just over an hour and serves up to 10. Whether served plain or paired with a dollop of whipped cream, every bite delivers a taste of sunshine and festive cheer!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 1 tablespoon Orange zest
- 3 pieces Large eggs
- 0.75 cups Orange juice (freshly squeezed)
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
- 1.5 cups Fresh cranberries
- 2 tablespoons Powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using a hand or stand mixer until the mixture is light and fluffy, about 3-4 minutes.
Add the orange zest to the butter-sugar mixture and blend well to distribute the citrus aroma.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
In a separate bowl or measuring cup, combine the orange juice, milk, and vanilla extract.
Gradually add the dry flour mixture to the wet batter in three additions, alternating with the liquid mixture. Start and end with the dry ingredients. Mix each addition just until combined; do not overmix.
Gently fold in the cranberries using a spatula, ensuring they're evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar for garnish before serving.
Slice, serve, and enjoy the zesty, tart flavors of this delightful Orange Cranberry Cake!
Nutrition Facts
Calories |
2816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.5 g | 28% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 569 mg | 190% | |
| Sodium | 2348 mg | 102% | |
| Total Carbohydrate | 615.8 g | 224% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 350.4 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 331 mg | 25% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1355 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
