Name: Cranberry Orange Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; 1 tablespoon orange zest; ½ cup fresh orange juice; ½ cup sour cream; 1 ½ cups fresh cranberries (or frozen, unthawed); 1 teaspoon vanilla extract

Cranberry Orange Cake is a delightful treat that brings together two classic flavors in a harmonious blend. Bursting with the vibrant zest of fresh oranges and the tartness of juicy cranberries, this cake is an excellent choice for festive celebrations, holiday gatherings, or simply indulging in an everyday sweet treat.

The marriage of cranberry and orange has deep roots in both American and European baking traditions. Cranberries, native to North America, have been used in holiday baking since colonial times, while oranges have long been a symbol of winter indulgence.

Combining these two ingredients in a cake results in a bright, moist, and aromatic dessert that's perfect for both special occasions and regular family meals. The Cranberry Orange Cake is often enjoyed throughout the fall and winter months, making it a popular centerpiece for Thanksgiving and Christmas dessert tables.

Its cheerful colors and refreshing flavors provide a pleasant contrast to heavier winter fare. Historically, the appeal of using cranberries and oranges together comes from their natural seasonal pairing, as both fruits are at their peak when the air turns crisp.

With this Cranberry Orange Cake recipe, you'll learn how to achieve a perfectly balanced crumb, ensure your cake stays moist, and bring out the best of these two beloved ingredients.

Whether you're an experienced baker or a novice in the kitchen, this recipe is designed to be easy to follow, rewarding you with a cake that looks as good as it tastes.

Ingredients

2 cups (240g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

1 cup (200g) granulated sugar
½ cup (115g) unsalted butter, room temperature
2 large eggs
1 tablespoon orange zest (from 1-2 oranges)

⅓ cup (80ml) fresh orange juice
1 teaspoon vanilla extract
½ cup (120g) sour cream or plain Greek yogurt
2 cups (225g) fresh or frozen cranberries

¼ cup (30g) all-purpose flour (for coating cranberries)
½ cup (120ml) whole milk
Optional: 1 cup (120g) chopped walnuts or pecans
For the glaze: 1 cup (115g) powdered sugar, 2-3 tablespoons fresh orange juice

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3-4 minutes.
Beat in the eggs one at a time, mixing well after each addition. Stir in the orange zest and vanilla extract.

Mix in the sour cream and orange juice until fully incorporated.
Alternate adding the dry flour mixture and milk to the wet ingredients, beginning and ending with the flour. Mix gently until just combined.
In a small bowl, toss cranberries with ¼ cup flour to coat. Fold them, and nuts if using, into the batter.
Transfer the batter into the prepared cake pan and smooth the top with a spatula.

Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Once the cake is cooled, whisk together powdered sugar and orange juice to make the glaze. Drizzle over the cake before serving.

Nutritional Information

Cranberry Orange Cake is a flavorful dessert that provides a balance of carbohydrates, fats, and protein with a distinct nutritional profile due to its ingredients. A typical slice (1/12th of the cake) contains approximately 280-320 calories, depending on exact serving size and whether nuts are included.

The cake provides about 4-5 grams of protein, 10-12 grams of fat (primarily from butter and optional nuts), and 40-45 grams of carbohydrates. The cranberries contribute a notable dose of vitamin C, dietary fiber, and antioxidants, while the fresh orange juice and zest further boost the vitamin C content.

Using sour cream or Greek yogurt adds calcium and protein, while whole milk supplies vitamins A and D. The cake contains a moderate amount of sugar, and the glaze increases its sweetness, making it best enjoyed in moderation.

Opting for Greek yogurt can increase the protein content and lower overall fat compared to sour cream. Adding nuts increases healthy monounsaturated fats and additional micronutrients like magnesium, though it will also raise the calorie count.

For a lighter version, consider reducing sugar or using a sugar substitute, and use low-fat yogurt instead of sour cream. Overall, this Cranberry Orange Cake delivers a satisfying treat with some nutritional benefit from its whole fruit content.

Wine and Beverage Pairings

Cranberry Orange Cake pairs delightfully with a range of beverage options. For wine lovers, a lightly chilled glass of Moscato d'Asti or a semi-sweet Riesling beautifully complements the tart cranberries and citrus notes, enhancing the cake's bright flavors without overpowering them.

Sparkling wines such as Prosecco or Champagne also make festive companions, ideal for holidays and celebrations. For those preferring non-alcoholic options, try serving with hot black tea infused with orange or a spiced chai to echo the cake's warm notes.

Herbal teas featuring hibiscus or cranberry can accentuate the fruitiness, while a cup of fresh brewed coffee balances the cake's sweetness. A tall glass of fresh orange juice or cranberry spritzer is ideal for a brunch setting, especially during winter months.

Cooking Tips and Variations

To achieve the moist, tender crumb that sets a Cranberry Orange Cake apart, always use room temperature butter, eggs, and dairy for a smooth, aerated batter. Ensure to cream the butter and sugar thoroughly to incorporate air.

Carefully fold in the cranberries, tossing them with flour beforehand to prevent them from sinking to the bottom during baking. Fresh cranberries provide a pleasant tartness, but frozen cranberries work well too-just add them directly from the freezer without thawing.

For extra flavor depth, try substituting half the granulated sugar with light brown sugar, or add a touch of ground cinnamon or ginger to the batter. A handful of chopped walnuts or pecans will add crunchy texture and enhance the seasonal profile of the cake.

If you wish to make a gluten-free version, replace the all-purpose flour with a suitable one-to-one gluten-free blend. For a dairy-free adaptation, use coconut yogurt and an alternative plant-based milk.

The orange glaze is optional but adds a stunning visual and zesty freshness-experiment with blood orange or lemon for a unique twist. The cake batter can also be baked as muffins or in a loaf pan; just adjust baking times accordingly.

Store leftovers tightly wrapped at room temperature for up to two days, or refrigerate for longer freshness. This cake also freezes beautifully; wrap it tightly in plastic and foil, then thaw and glaze before serving.

Serving Suggestions

Cranberry Orange Cake shines as both a centerpiece dessert and an everyday treat. Slice the cake just before serving to maintain its moist texture, and let guests admire the beautiful pops of ruby red cranberries set against the golden, fragrant crumb.

For formal gatherings, serve each slice on a decorative plate and garnish with a curl of orange zest or a scatter of fresh cranberries for a sophisticated touch. Vanilla bean ice cream or lightly sweetened whipped cream pairs well as a decadent addition for special occasions.

The cake's versatility allows it to be served at brunch, afternoon tea, or even as an elegant finale to a holiday meal. During the holidays, consider presenting the whole cake on a cake stand, drizzled generously with orange glaze and adorned with sugared cranberries for a festive display.

For everyday enjoyment, simply dust with powdered sugar and accompany with a warm beverage. If serving to a crowd, pre-slice the cake and arrange on a platter for easy sharing.

The cake keeps well at room temperature for up to two days when wrapped, making it an excellent make-ahead option for busy hosts. For a portable treat, bake the batter as muffins and send them in lunchboxes or as gifts.

Whether served warm, room temperature, or slightly chilled, Cranberry Orange Cake offers an inviting, aromatic dessert everyone can appreciate.

Health Benefits

Cranberry Orange Cake, when made with wholesome ingredients, can provide certain nutritional advantages. Cranberries are renowned for their high levels of vitamin C, manganese, and potent antioxidants such as proanthocyanidins, which may support urinary tract health and overall immune function.

Oranges also contribute substantial vitamin C and are an excellent source of dietary fiber, which aids in digestion and helps maintain a balanced diet. Using Greek yogurt or low-fat sour cream in the cake increases protein content and adds beneficial probiotics that support gut health.

Adding nuts, such as walnuts or pecans, introduces heart-healthy fats, plant-based protein, and omega-3 fatty acids, which have been associated with reduced inflammation and improved cardiovascular health. Choosing whole, fresh ingredients over processed mixes helps minimize additives and artificial flavors.

The moderate use of sugar allows for indulgence without excess, but it can be reduced or replaced with alternatives for those monitoring carbohydrate intake. The cake also offers a convenient way to incorporate more fruit into your diet, particularly when made at home with control over ingredient quality.

While Cranberry Orange Cake is still a dessert best enjoyed in moderation as part of a balanced diet, it provides more nutritional value compared to many traditional cakes, thanks to its fruit and protein-rich additions.

Frequently Asked Questions

Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries in place of fresh or frozen. For best results, soak the dried cranberries in orange juice or warm water for about 20 minutes before folding into the batter. This will help plump them up and integrate better into the cake.

How do I prevent cranberries from sinking to the bottom of the cake?

Toss your cranberries in a small amount of flour (about ¼ cup) before adding them to the batter. This helps the fruit adhere to the batter during baking and prevents them from sinking.

Can I make this cake in advance?

Absolutely! Cranberry Orange Cake can be baked a day or two ahead and stored wrapped at room temperature or refrigerated. For best freshness, add the glaze just before serving.

Is it possible to make this cake gluten-free?

Yes, substitute the all-purpose flour for a one-to-one gluten-free baking blend. Be sure to check that all other ingredients, including baking powder, are gluten-free.

Can I freeze Cranberry Orange Cake?

Yes, the cake freezes very well. Wrap the unglazed cake tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.

Cranberry Orange Cake masterfully blends bright citrus and tart cranberry, resulting in a dessert that stands out for flavor, aroma, and visual appeal. It's easy to prepare with common pantry ingredients, customizable for dietary needs, and perfect as either an everyday treat or an eye-catching centerpiece for holiday feasts. The cake's versatility shines whether served with tea at brunch or as the grand finale to a festive meal. By following this recipe and the provided tips, you can enjoy a moist, fragrant cake every time. Celebrate the finer aspects of seasonal baking, and treat your loved ones to this delicious Cranberry Orange Cake-everyone is sure to ask for a second slice.