cranberry orange cake
This Cranberry Orange Cake combines the tartness of fresh cranberries with the zesty brightness of orange, resulting in a delightful dessert that's perfect for any occasion.
Equipment
- 1 9-inch round cake pan
- 1 mixing bowls
- 1 whisk
- 1 electric mixer (optional)
- 1 rubber spatula
- 1 set measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup fresh cranberries Or frozen, thawed.
- 1 tablespoon orange zest
- ½ cup orange juice Freshly squeezed.
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the orange juice. Start and end with the flour mixture. Mix until just combined.
- Gently fold in the cranberries using a rubber spatula, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For added flavor, consider drizzling a simple orange glaze over the top once the cake has cooled.
This cake can be served plain or with whipped cream for a delightful treat.
Store any leftovers in an airtight container at room temperature for up to 3 days.