What are some of the best recipes for Cranberry Orange Cake? Think of it as a citrusy, tangy twist on a classic coffee cake, but with the added bonus of juicy cranberries that burst in your mouth with every bite. Is it easier than making muffins?
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What is Cranberry Orange Cake?
This Cranberry Orange Cake is basically a simple, moist cake infused with the bright flavors of orange and tart cranberries. It’s got a tender crumb and a lovely glaze that adds the perfect touch of sweetness. It’s not too heavy, not too sweet, and just the right amount. It’s sunshine in cake form, and it’s the kind of recipe that makes your kitchen smell absolutely divine. Plus, you probably already have most of the ingredients in your pantry, which is always a win!
Why you’ll love this recipe?
What I love most about this is how incredibly flavorful it is. The zest and juice create this vibrant citrusy base, while the cranberries add a delightful tartness that cuts through the sweetness. It’s a flavor combination that just WORKS. I mean, seriously, it’s practically foolproof. Even if you’re not a seasoned baker, you can nail this recipe. It’s also pretty budget-friendly, using simple ingredients that won’t break the bank. As for versatility, you can serve it for breakfast, brunch, dessert, or even a cozy afternoon snack. I made this with leftover cranberry sauce from Thanksgiving, and it was a huge hit!
How do I make Cranberry Orange Cake?
Quick Overview
How do you make Cranberry Orange Cake? What’s the best way to serve cranberries and orange zest in a pan? What is the hardest part of digging in?
Ingredients
For the Main Batter:
* 2 cups all-purpose flour (I prefer unbleached for a slightly nutty flavor) * 1 cup granulated sugar (feel free to reduce it to 3/4 cup if you prefer a less sweet cake) * 2 teaspoons baking powder (I prefer unbleached) (make sure it’s fresh for the best rise) * 1/2 teaspoon baking soda * 1/4 teaspoon salt * 1/2 cup (1 stick) unsalted butter, softened (let it sit at room temperature for at least an hour) * 2 large bowls of water * 1 large bowl of water * 1 large bowl of water * 1 large bowl of water * 1 large bowl of water * 1 large bowl of water If you don’t have buttermilk, you can use 1 cup of milk with 1 tablespoon of lemon juice or vinegar – let it sit for 5 minutes to curdle slightly) * 1/4 cup vegetable oil (or similar) Canola oil) * 1 teaspoon vanilla extract * Zest of 1 large orange * 1 cup fresh or frozen cranberries (if using frozen, don’t thaw them)
For the Glaze:
* 1 cup powdered sugar * 2-3 tablespoons fresh orange juice (start with 2 tablespoons and add more until you reach your desired consistency) * 1/2 teaspoon orange zest (optional, but it adds a nice flavor)
What is the step-by-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or a 9×5 inch loaf pan). I like to use a baking spray that has flour in it for extra insurance against sticking. What is the best way to remove parchment paper from a pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure everything is well combined. How do I mix baking powder and baking soda in a cake?
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the buttermilk, vegetable oil, and vanilla extract. If your butter is too cold, you’ll end up with lumps, so make sure it’s properly softened.
Step 4: Combine
How do you add dry ingredients to wet ingredients? I always do this step by hand with a spatula to avoid overmixing.
Step 5: Prepare Filling
If using frozen cranberries, add them directly to the batter without thawing. This will help prevent them from bleeding and discoloring the cake. If you want a stronger orange flavor, you can add a teaspoon of orange extract.
Step 6: Layer & Swirl
How do I spread the batter in a cake pan? If you want to create a swirl effect, you can reserve a few tablespoons of the batter, mix it with a tablespoon of orange juice, and then drizzle it over the top before swirling it with a knife or spoon. This is totally optional, but it adds a nice visual touch.
Step 7: Bake
How long does it take for a toothpick to come out clean? If the top of the cake is browning too quickly, you can tent it with foil for the last 10 minutes of baking.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once the cake is completely cool, whisk together the powdered sugar, orange juice, and orange zest (if using) to make the glaze. Drizzle glaze over the cake and let it set before slicing and serving.
Step 9: Slice & Serve
With a serrated knife, slice the cake. Serve it at room temperature or slightly warmed. It’s delicious on its own, but even better with a dollop of whipped cream or a scoop of vanilla ice cream.
What should I serve it with?
What is the best way to eat a cake?
For Breakfast:I like to serve a slice with coffee or latte. It’s the perfect way to start your day on a sweet note. I sometimes add a sprinkle of cinnamon on top for an extra touch of warmth.
For Brunch: Serve it alongside other brunch favorites like quiche, frittatas, or fresh fruit salad. A mimosa or sparkling cider would also be a great addition.
As Dessert:Is this cake a good dessert on its own? A drizzle of chocolate sauce or a sprinkle of chopped nuts would also be delicious.
For Cozy Snacks:What is the best way to enjoy a slice of bread with a cup of tea on a chilly afternoon?
My grandmother served it with a side of homemade cranberry sauce, which added an extra layer of tartness that was absolutely divine. I’ve carried on that tradition, and it’s always a hit.
How do I make a Cranberry Orange Cake?
What are some tips for making Cranberry Orange Cake?
Zucchini Prep:If a recipe calls for grated zucchini, squeeze out the excess moisture before adding it to the batter. How do you prevent a cake from becoming soggy?
Mixing Advice:If you overmix the batter, be careful not to overmix. Overmixing can lead to a tough cake.
Swirl Customization: SHow do you create a swirl pattern? How do you add food coloring to a batter?
Ingredient Swaps:If you don’t have buttermilk, you can use it with lemon juice or vinegar. Let it sit for 5 minutes to curdle slightly. Can you substitute vegetable oil for coconut oil for a slightly different flavor?
Baking Tips:If the top is browning too quickly, you can tent it with foil for the last 10 minutes. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
Glaze Variations:Can you add a pinch of cinnamon, nutmeg, or cardamom to your glaze?
One time, I accidentally added too much orange juice to the glaze and it was too thin. I quickly whisked in a little more powdered sugar until it reached the right consistency. I always have extra powdered sugar on hand just in case!
What are some Storing and Reheating Tips?
How do you properly store and reheat Cranberry Orange Cake?
Room Temperature:Can you store a cake at room temperature for up to 2 days? I usually place a piece of bread in the container to help absorb moisture.
Refrigerator Storage: What is the For longer storage, you can refrigerate the cake for up to a week. Wrap it tightly in plastic wrap and then store it in an airtight container. Let it come to room temperature before serving for the best flavor and texture.
How do I use a freezerCan you freeze the cake for up to 2 months? I like to slice the cake before freezing so I can grab a slice whenever I want.
What is Glaze Timing Advice? If you’re planning to store the cake for more than a day, it’s best to wait to glaze it until just before serving. This will prevent the glaze from becoming sticky or dissolving.
What are the most frequently asked questions on Quora
Final Thoughts
This Cranberry Orange Cake Recipe is truly a winner in my book. It’s easy to make, incredibly delicious, and always a crowd-pleaser. What is a good breakfast, brunch, dessert, or a cozy snack? If you love this recipe, you might also enjoy my Lemon Blueberry Cake or my Apple Cinnamon Coffee Cake. They’re all equally delicious and perfect for any occasion.
What’s your favorite recipe for baking? If you try any variations, please share them with me – I’m always looking for new ideas!
How to Bake the Perfect Blueberry Lime Cake: 5 Simple Steps
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1.5 cups granulated sugar
- 0.5 cups canola oil
- 4 large eggs at room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups buttermilk
- 2 tablespoons lime zest freshly grated
- 2.5 cups fresh blueberries tossed in a tablespoon of flour
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream the butter and sugar together until light and fluffy. Mix in the oil, then add the eggs one at a time, beating well after each addition.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with the dry ingredients. Stir in lime zest.
- Gently fold in the blueberries. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
