Cranberry Orange Cake
This cranberry orange cake is moist, vibrant, and infused with fresh citrus and tart cranberries—perfect for cozy winter baking or festive holiday gatherings.
Equipment
- 9-inch loaf pan
- Mixing Bowls
- Hand mixer or whisk
- Microplane or zester
- Parchment Paper
Ingredients
Main Ingredients
- 1 ¾ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup plain yogurt or sour cream
- ¼ cup fresh orange juice
- zest of 2 oranges
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen cranberries tossed with 1 tsp flour to prevent sinking
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until pale and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then mix in yogurt, orange juice, orange zest, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture in two parts, mixing just until combined.
- Toss cranberries with 1 tsp flour and fold into the batter. Reserve a few to sprinkle on top.
- Pour batter into the prepared loaf pan. Smooth the top and scatter reserved cranberries over the surface.
- Bake for 45–55 minutes, or until a toothpick inserted comes out with moist crumbs. Tent with foil if browning too quickly.
- Cool in pan for 15 minutes, then transfer to a wire rack. Let cool completely before slicing or glazing.
Notes
To make a simple glaze, whisk ½ cup powdered sugar with 1–2 tablespoons fresh orange juice. Drizzle over cooled cake. Store wrapped at room temperature for 3 days or in the fridge for 5. Freeze wrapped in plastic and foil for up to 2 months.