Advertisement
Ingredients:
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (from about 1 large orange)
- ½ cup fresh orange juice
- 1 cup fresh cranberries (or frozen, but thawed and drained)
- ¼ cup buttermilk (or regular milk with 1 teaspoon lemon juice added)
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest (optional, for extra flavor)
Instructions:
1. Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugar:
- In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
4. Add Eggs and Flavoring:
- Add the eggs, one at a time, beating well after each addition.
- Mix in the vanilla extract and orange zest until fully incorporated.
5. Combine Wet and Dry Ingredients:
- Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk and orange juice. Start with the dry ingredients, followed by the liquids, and continue alternating until everything is well combined. Be sure to scrape the sides of the bowl to ensure everything is mixed properly.
6. Fold in Cranberries:
- Gently fold the fresh cranberries into the batter using a spatula. The cranberries may burst slightly, which is fine, as it adds to the flavor.
7. Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
8. Make the Glaze:
- While the cake is cooling, make the glaze by whisking together the powdered sugar, orange juice, and orange zest (if using) in a small bowl until smooth and pourable. If the glaze is too thick, add a little more orange juice to reach the desired consistency.
9. Glaze the Cake:
- Once the cake is completely cooled, drizzle the orange glaze over the top of the cake. You can let it drip down the sides for a nice effect or spread it evenly over the top.
10. Serve:
- Slice and serve the cake. It’s perfect on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips:
- Cranberries: If you don’t have fresh cranberries, you can substitute with frozen ones, but make sure they are thawed and well-drained to avoid excess moisture in the cake.
- Make Ahead: The cake can be made a day in advance. Simply store it in an airtight container at room temperature or refrigerate it. The glaze can be added just before serving.
- Extra Orange Flavor: If you want a more intense orange flavor, add a bit more orange zest or a splash of orange liqueur like Grand Marnier to the glaze.
This Cranberry Orange Cake is a perfect balance of sweet, tangy, and citrusy flavors, with the cranberries providing a lovely burst of tartness in each bite. It’s sure to be a hit with friends and family! Enjoy!
Advertisement
