Moist Cranberry Orange Cake Recipe: A Family Favorite Dessert

Ingredients

Cake:

• 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
• 1 tablespoon orange zest (approx. 1 orange)
• 1/4 cup fresh orange juice
• 1/2 cup unsalted butter, softened
• 2 tablespoons granulated sugar (for pan)
• 1 1/2 cups fresh cranberries

Icing:

• 1 cup powdered sugar
• 2-3 tablespoons water, milk, or orange juice

Preparation

1. Preheat & Prep: Preheat oven to 350°F (175°C). Grease a bundt pan with cooking spray. Sprinkle 2 tablespoons sugar and 1/4 cup cranberries evenly on the bottom.
2. Mix Wet Ingredients: Cream butter and sugar until light and fluffy (4-5 minutes). Add eggs one at a time, then mix in orange juice, zest, and sour cream.
3. Combine Dry & Wet: In a separate bowl, whisk flour, baking powder, and salt. Gradually add to wet ingredients until just combined. Fold in remaining 1 1/4 cups cranberries.
4. Bake: Pour batter into prepared pan. Bake 50-55 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes, then invert onto a wire rack to cool completely.
5. Glaze: Whisk powdered sugar with 2-3 tablespoons liquid until smooth. Drizzle over cooled cake.

Chef’s Notes

• For a taller cake, use an 8-cup bundt pan. The cake will rise and slightly deflate as it cools.
• Batter can also be baked in a loaf pan for a bread-style cake.
• Evenly distribute sugar in the pan to prevent clumping and ensure easy release.
• Substitute dried cranberries (Craisins) for a sweeter, less tart flavor.

This Cranberry Orange Cake is the perfect blend of tangy and sweet, making it an irresistible dessert for any occasion. Enjoy!