Fresh Cranberry Orange Cake
A delightful blend of tart cranberries and zesty orange in a moist cake, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- Zest of 1 orange
- 1/2 cup fresh orange juice
Add-Ins
- 1 1/2 cups fresh cranberries
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream the butter and sugar together until light and fluffy using an electric mixer. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, orange zest, and orange juice.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the cranberries.
- Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
Serving
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve as desired.
Storage
- Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake for up to a week.
Notes
Pro Tips: Use fresh orange zest for the best flavor. Toss cranberries in flour to prevent them from sinking. Ingredient Substitutions: Use dried cranberries if fresh are unavailable. How to Serve: Pair with tea or coffee for a delightful treat. Storage & Freshness: Keep in an airtight container at room temperature for up to three days. Make-Ahead Tips: Bake a day in advance for flavors to meld beautifully.