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Cranberry Orange Cake

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This Cranberry Orange Cake is a moist, tender cake that blends the tartness of cranberries with the brightness of fresh orange juice and zest. Perfect for holidays or winter gatherings, it’s easy to make and full of festive flavor.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup fresh orange juice
  • 1 tbsp orange zest
  • 1/2 cup plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh or frozen cranberries
  • Optional: powdered sugar for dusting or light orange glaze

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream the softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Mix in orange zest, orange juice, yogurt or sour cream, and vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the cranberries gently to avoid overmixing.
  8. Pour the batter into the prepared pan and spread evenly.
  9. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  11. Optional: Dust with powdered sugar or drizzle with orange glaze once cooled.

Notes

  • Toss cranberries in a little flour before folding in to prevent sinking.
  • Use fresh orange juice and zest for the best flavor.
  • Store in an airtight container for up to 3 days at room temperature or 5 days in the fridge.
  • Freeze individual slices for up to 2 months.
  • Make it dairy-free by using plant-based butter and yogurt.

Nutrition

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