Moist Cranberry Orange Cake Recipe: A Perfect Holiday Dessert
Indulge in the festive flavors of this Cranberry Orange Cake, a delightful blend of tangy cranberries and zesty oranges. This moist cake recipe is perfect for holiday gatherings, brunches, or as a cozy afternoon treat. With its vibrant colors and refreshing taste, it’s sure to impress your guests!
Ingredients
- 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 (about 1 orange)
- 1/4 cup fresh orange juice
- 1/2 cup unsalted butter, softened
- 2 tablespoons sugar (for sprinkling)
- 1 1/2 cups fresh cranberries
- For the glaze:
- 1 cup powdered sugar
- 2-3 tablespoons water, milk, or orange juice
Preparation
1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan with cooking spray and line the bottom with parchment paper. Sprinkle 2 tablespoons of sugar and 1/4 cup of cranberries evenly over the bottom of the pan. Set aside.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition.
3. Stir in the orange zest and orange juice, followed by the sour cream, until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Gently fold in the remaining 1 1/4 cups of fresh cranberries.
6. Pour the batter into the prepared cake pan, spreading it evenly. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
7. Prepare the glaze by mixing the powdered sugar with 2-3 tablespoons of water, milk, or orange juice until smooth. Drizzle the glaze over the cooled cake.
8. Slice, serve, and enjoy this festive cranberry orange cake with your loved ones!
