Cranberry Orange Cake Recipe

Introduction

This Cranberry Orange Cake offers a delightful balance of tart and sweet flavors, perfect for any season. Moist and tender, it combines fresh cranberries with bright orange zest and juice for a refreshing treat that’s easy to make at home.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup Greek yogurt or sour cream
• ½ cup unsalted butter (softened)
• 2 large eggs
• Zest from 1 large orange
• ½ cup freshly squeezed orange juice
• 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Step 3: In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-5 minutes.
4. Step 4: Add the eggs one at a time, mixing well after each addition. Then stir in the orange zest and freshly squeezed orange juice until combined.
5. Step 5: Gradually fold the dry flour mixture into the wet butter mixture, alternating with the Greek yogurt or sour cream. Start and end with the dry ingredients, mixing until just combined—avoid overmixing.
6. Step 6: Gently fold in the cranberries until evenly distributed throughout the batter.
7. Step 7: Pour the batter into the prepared baking dish and spread it evenly with a spatula.
8. Step 8: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
9. Step 9: Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Tips & Variations

• Use frozen cranberries directly in the batter without thawing to prevent the cake from turning purple.
• For extra moisture, substitute the orange juice with an equal amount of buttermilk.
• Add a teaspoon of vanilla extract for a subtle depth of flavor.
• Top with a simple powdered sugar glaze or dust with powdered sugar for an elegant finish.

Storage

Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, warm individual slices in the microwave for 15-20 seconds until just warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries for this cake?

Yes, you can use frozen cranberries without thawing. This helps prevent the color from bleeding too much and keeps the cake batter from becoming too watery.

What can I substitute for Greek yogurt or sour cream?

If you don’t have Greek yogurt or sour cream, you can use an equal amount of buttermilk or even plain yogurt. These options will maintain the cake’s moist texture.

Cranberry Orange Cake Recipe

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★★★★★

4.9 from 95 reviews

This delightful Cranberry Orange Cake combines the tartness of fresh cranberries with the bright zest and juice of oranges to create a moist, flavorful dessert. Perfect for the holiday season or any time you want a burst of citrus paired with the natural tang of cranberries. The cake is tender and fluffy thanks to the use of Greek yogurt and butter, making it a crowd-pleaser that’s both easy to make and delicious.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt

Wet Ingredients

• 1 cup granulated sugar
• ½ cup Greek yogurt or sour cream
• ½ cup unsalted butter, softened
• 2 large eggs
• Zest from 1 large orange
• ½ cup freshly squeezed orange juice

Fruit

• 1 ½ cups fresh or frozen cranberries, halved if large

Instructions

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to ensure even distribution of leavening agents.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, usually about 3 to 5 minutes, which incorporates air for a lighter cake.
4. Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Then, mix in the orange zest and freshly squeezed orange juice until smooth and combined.
5. Combine Wet and Dry Ingredients: Gradually fold the dry flour mixture into the butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing gently to avoid overworking the batter, which keeps the cake tender.
6. Fold in Cranberries: Gently fold the fresh or frozen cranberries into the batter, ensuring they are evenly distributed without breaking them up too much.
7. Pour Batter into the Pan: Transfer the batter into your prepared baking dish, spreading it out evenly with a spatula for uniform cooking.
8. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Cool and Serve: Allow the cake to cool in the baking dish for about 10 minutes, then transfer it to a wire rack to cool completely. Slice the cake and serve warm or at room temperature for the best texture and flavor.

Notes

• You can substitute sour cream for Greek yogurt if desired; both will keep the cake moist.
• If using frozen cranberries, do not thaw before adding to the batter to prevent bleeding color into the batter.
• For extra zest, add a teaspoon of orange extract or a tablespoon of finely chopped orange peel in the batter.
• Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
• This cake freezes well; wrap tightly and freeze for up to 3 months.

Keywords: Cranberry Orange Cake, Citrus Cake, Holiday Dessert, Moist Cake, Fruit Cake, Orange Zest Cake