Indulge your taste buds in a delightful symphony of flavors with our Cranberry Orange Cake. This recipe is a harmonious blend of zesty oranges and tart cranberries, resulting in a moist, tender cake that’s sure to become a family favorite. The citrusy notes from fresh orange zest and juice perfectly complement the burst of flavor from plump cranberries, creating a dessert that’s as beautiful as it is delicious. Baking this cake is an invitation to your kitchen for a fragrant journey, and with a luscious icing drizzle to finish, it’s the ultimate treat for any occasion. Whether you’re a seasoned baker or a novice, this recipe is sure to deliver a scrumptious, picture-perfect cake every time.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup granulated sugar
- 3 large eggs
- Zest of one orange (about 1 tablespoon)
- Juice of one orange
- 1/2 cup unsalted butter
- 2 tablespoons granulated sugar
- 1 1/2 cups fresh cranberries
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons water, milk, or orange juice
Instructions:
- Preheat your oven to 350 degrees Fahrenheit and generously grease a bundt pan with cooking spray. Sprinkle the 2 tablespoons of sugar evenly on the bottom of the pan, followed by 1/4 cup of cranberries. Set the pan aside.
- In a mixing bowl, cream together the butter and 1 cup of granulated sugar until the sugar turns a pale lemon color, which should take about 4-5 minutes. Add the eggs one at a time, mixing until fully incorporated.
- Mix in the orange juice, orange zest, and sour cream.
- Gradually add the flour, salt, and baking powder, mixing until all the ingredients are well combined. Gently stir in the remaining 1 1/4 cups of cranberries.
- Pour the cake batter into the prepared bundt pan and spread it out evenly.
- Bake in the preheated oven for 50-55 minutes or until a toothpick or cake tester comes out clean when inserted into the cake.
- Allow the cake to rest in the pan for 5 minutes after removing it from the oven, then carefully invert the cake onto a wire rack to cool.
For the Icing:
- In a separate bowl, whisk together the powdered sugar and 2-3 tablespoons of your choice of liquid (water, milk, or orange juice). Adjust the liquid amount to reach your desired icing consistency.
- Once the cake has cooled, drizzle the icing over the top and sides of the cake.
Chef’s Notes:
- The cake in the photo was made using a smaller bundt pan, creating a taller appearance, but an 8-cup bundt pan is recommended. The cake will rise to the top of it and may slightly settle as it cools. You can also use a bread pan if desired.
- The specified amount of flour is correct, and it results in a delicious tart cranberry cake.
- When sprinkling the sugar in the pan, distribute it evenly to aid in releasing the cake, similar to dusting with flour.
