Orange Cranberry Cake
A festive Orange Cranberry Cake with tender crumb, bright citrus flavor, and bursts of tart cranberries. Perfect for Thanksgiving, Christmas, or winter gatherings — serve as a Bundt, loaf, or glazed centerpiece.
Equipment
- Bundt Pan or Loaf Pan
- Mixing Bowls
- Electric Mixer
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/3 cup fresh orange juice
- 1 tbsp orange zest about 1 large orange
Add-Ins
- 1 1/2 cups fresh or frozen cranberries if frozen, add directly without thawing
Optional
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch bundt or loaf pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream butter and sugar with a mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, then mix in orange juice and zest.
- Alternate adding dry ingredients and sour cream, mixing just until combined.
- Gently fold in cranberries (and nuts if using). Spread batter evenly into prepared pan.
- Bake 45–55 minutes, or until a toothpick comes out clean. Cool for 15 minutes before removing from pan.
- Optional: Drizzle with an orange glaze made from powdered sugar and orange juice.
Notes
For a festive touch, garnish with sugared cranberries or a sprinkle of powdered sugar. Cake tastes even better the next day as flavors meld. Freezes well for up to 2 months.