Description
This Orange Cranberry Cake balances a moist, tender crumb with a delightful texture, perfect for holidays and spring brunch.
Ingredients
Scale
- ½ cup Salted Butter, softened to room temperature
- 1 ¼ cup Granulated Sugar, divided (1 cup for batter, ¼ cup for top)
- 1 Orange, zested
- 2 tbsp Fresh Orange Juice
- 2 Large Eggs, room temperature
- 1 1/3 cup All-Purpose Flour, spooned and leveled
- 1 ¼ tsp Baking Powder
- ¼ tsp Salt
- ½ cup Sour Cream, full-fat recommended
- 2 cups Fresh Cranberries, coarsely chopped
Instructions
- Preheat oven to 350ºF (175ºC). Spray a 9-inch round cake pan or springform pan with non-stick spray. (Optional: line the bottom with parchment paper).
- In a large bowl, whip the softened butter and 1 cup of the granulated sugar. Beat on medium-high speed for about 5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each. Beat in the orange juice and orange zest. (Batter may look curdled; this is normal).
- In a small bowl, whisk flour, baking powder, and salt. Gradually add the flour mixture and sour cream to the butter mixture, alternating between them (dry, wet, dry). Mix just until combined.
- Gently fold in the chopped cranberries. Spread batter evenly into the prepared pan. Sprinkle the remaining ¼ cup of sugar evenly over the entire surface.
- Bake for 35–40 minutes. The top should be crackly and lightly browned, and a toothpick inserted into the center should come out with moist crumbs.
- Cool the cake completely in the pan before serving to allow the sugar crust to crisp up.
Notes
- Store leftover cake in an airtight container at room temperature.
- Use fresh cranberries for best flavor.
- Can substitute half of the butter with oil for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Orange Cranberry Cake, Easy Recipe, Holiday Cake