Go Back

Orange Cranberry Cake

This orange cranberry cake blends bright citrus flavor, tart berries, and a soft buttery crumb. It is festive enough for guests and easy enough for a regular Tuesday morning.
Print Recipe
Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 298 kcal

Equipment

  • Mixing bowl
  • whisk
  • Zester
  • Spatula,
  • 8x8 Baking Pan
  • Cooling rack
  • Freezer
  • knife
  • oven

Ingredients
  

Cake Batter

  • 2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup butter melted
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/3 cup orange juice fresh
  • 1 tbsp orange zest
  • 2 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cups cranberries fresh or frozen halved
  • 1 tbsp flour for berries

Orange Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp orange juice

Instructions
 

  • Preheat oven to 350°F. Grease and line an 8x8 pan with parchment.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Whisk sugar, melted butter, eggs, sour cream, orange juice, zest, and vanilla until smooth.
  • Fold dry ingredients into wet mixture just until combined. Batter should be thick and creamy.
  • Toss cranberries with flour, then fold in gently to keep berries suspended.
  • Spread batter evenly in pan and smooth the top.
  • Bake 35 to 38 minutes until golden and center springs back lightly.
  • Cool 15 minutes. Stir glaze ingredients and drizzle over cake before slicing.

Notes

For softer texture, remove when center is just set. For crispier edges, bake a few extra minutes. Freeze wrapped slices up to two months. Chill before slicing for cleaner pieces. Add walnuts, white chocolate, or cardamom for flavor changes. Store covered two days room temperature or five days chilled.
Keyword Bristle Cookie, Fruit Cake, Ice Cream Cookie, Orange Cranberry Cake