Orange Cranberry Oat Cake Magazine Prize Tested Winner
Bursting with bright citrus flavor and pops of tart cranberry, this Orange Cranberry Oat Cake is a magazine prize-tested winner for a reason! Perfectly balanced with hearty oats soaked in fresh orange juice, this moist and tender cake is spiced with a hint of cinnamon and finished with a luscious orange glaze that adds the perfect touch of sweetness. Fresh cranberries provide vibrant color and a delightful tang, making this cake as beautiful as it is delicious. Ready in just over an hour and ideal for everything from holiday brunches to cozy afternoon tea, this crowd-pleasing dessert is a must-try for any occasion.
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Recipe Information
Ingredients
- 1 cup Old-fashioned oats
- 1 cup Orange juice
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 Eggs
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Orange zest
- 1.5 cups Fresh cranberries, coarsely chopped
- 0.5 cups Powdered sugar (for glaze)
- 1.5 tablespoons Orange juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, and set aside.
In a small mixing bowl, combine the oats with 1 cup of orange juice. Let the mixture sit for 10 minutes so the oats can soak up the juice.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon. This will be your dry ingredients mix.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then stir in the vanilla extract and orange zest.
Add the soaked oats to the wet mixture and mix until evenly combined.
Gradually add the dry ingredients to the wet ingredients in three batches, mixing on low speed until just combined. Avoid overmixing.
Fold in the chopped cranberries gently using a spatula. Be sure not to crush the cranberries too much.
Pour the batter into the prepared cake pan, spreading it evenly.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into 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.
Prepare the glaze by whisking together the powdered sugar and 1.5 tablespoons of orange juice until smooth. If the glaze is too thick, add a few more drops of orange juice to reach the desired consistency.
Once the cake is completely cool, drizzle the orange glaze over the top and let it set for a few minutes before serving.
Slice and serve this delectable Orange Cranberry Oat Cake, and enjoy!
Nutrition Facts
Calories |
404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 36.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 174 mg | 4% | |
*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.
