When the weather turns crisp and the holidays approach, there’s nothing quite like the aroma of freshly baked Cranberry Orange Cake wafting through the kitchen. This delightful dessert brings together the tartness of juicy cranberries and the zesty brightness of oranges, creating a mouthwatering flavor profile that captures the essence of the season.
Perfectly moist and inviting, this cake is not just a treat for your taste buds; it’s an easy recipe that makes an impressive gift for friends and family. Whether you’re enjoying a slice with your morning coffee or serving it at a festive gathering, this cake is sure to become a favorite in your home. Join me as we dive into this simple recipe that’s as enjoyable to make as it is to share!
Why is Cranberry Orange Cake a Must-Try?
Bright Flavors: The combination of tart cranberries and zesty oranges creates a refreshing taste that is perfect for any holiday gathering.
Moist Texture: Each bite of this cake is fluffy and tender, making it impossible to resist.
Easy to Make: With straightforward steps and simple ingredients, even beginner bakers can enjoy creating this delightful dessert.
Ideal for Gifting: This beautiful cake can be wrapped up elegantly, making it a thoughtful and delicious homemade gift for any occasion.
Versatile Treat: Perfect for breakfast or dessert, it complements everything from morning coffee to evening festivities!
Make-Ahead Friendly: Bake it in advance and store it for a hassle-free treat that’s ready when you are.
Cranberry Orange Cake Ingredients
This delightful cake brings a burst of flavor to your table!
For the Cake
- Granulated Sugar – Provides sweetness and moisture; cane sugar yields the best results.
- Orange Zest – Infuses the cake with vibrant citrus notes; ensure to only use the outer zest to avoid bitterness.
- Unsalted Butter – Adds rich flavor and moisture; can be substituted with margarine or coconut oil for a dairy-free option.
- Large Egg – Acts as a binder for the cake; for vegans, a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) works well.
- Vanilla Extract – Enhances overall flavor; feel free to use almond extract for a unique twist.
- Baking Powder – Provides leavening; make sure it’s fresh for optimal rise.
- Salt – Balances sweetness and enhances flavor; kosher salt is recommended for a better taste.
- All-Purpose Flour – Gives structure to the cake; gluten-free all-purpose flour can be used if needed.
- Buttermilk – Contributes tenderness; plain yogurt or a non-dairy milk with a splash of vinegar can work as replacements.
- Fresh Cranberries – Offers tartness and texture; frozen cranberries can be substituted directly without thawing.
For the Topping
- Sparkling Sugar – Adds a beautiful decorative crunch on top; you may use granulated sugar if you don’t have sparkling sugar on hand.
This Cranberry Orange Cake is a seasonal delight that’s sure to impress!
How to Make Cranberry Orange Cake
-
Preheat the oven to 350°F (175°C). Prepare a 9×9 inch baking pan by lightly spraying it with non-stick spray or lining it with parchment paper for easy removal later on.
-
Blend granulated sugar and orange zest in a food processor until fully combined, creating your fragrant orange sugar. This sweet mixture will infuse the cake with citrus goodness.
-
Cream the orange sugar and unsalted butter together in a mixing bowl until light and fluffy, about 3 minutes. This step ensures a lovely texture for your cake!
-
Incorporate the egg and vanilla extract into the creamed mixture until fully combined. Then, mix in the baking powder and salt, creating a rich, flavorful batter.
-
Add half of the all-purpose flour gradually, mixing just until blended. Then pour in the buttermilk, followed by the remaining flour, stirring until everything is well incorporated.
-
Fold in fresh cranberries gently, making sure they are evenly distributed throughout the batter. The vibrant tartness will shine through in every bite!
-
Spread the thick batter into your prepared pan, then sprinkle the top with sparkling sugar for a gorgeous finish. Bake for 40-45 minutes until the cake is golden brown and a toothpick inserted comes out clean.
-
Cool the cake for about 15-20 minutes in the pan. Once slightly cooled, remove from the pan to cool completely, or slice while warm for a delightful treat.
Optional: Dust with powdered sugar before serving for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
Cranberry Orange Cake Variations
Feel free to let your creativity shine as you explore these delightful twists on the classic recipe!
-
Berry Twist: Substitute fresh cranberries with blueberries or raspberries for a unique berry flavor that brings a fresh sweetness to your cake.
-
Nutty Delight: Fold in chopped walnuts or pecans for a delightful crunch that contrasts beautifully with the soft cake texture.
-
Citrus Explosion: Add lemon or lime zest along with the orange to create a more complex, citrusy flavor profile that will tantalize your taste buds.
-
Glazed Perfection: Drizzle a simple glaze made from powdered sugar and orange juice over the cooled cake for an added layer of sweetness and shine.
-
Spiced Version: Introduce a teaspoon of cinnamon or nutmeg to the batter for a warm, cozy flavor that’s perfect for chilly days. This small addition transforms the cake into a festive treat!
-
Dairy-Free Twist: Use a dairy-free butter alternative and a plant-based milk mixed with vinegar instead of buttermilk. This ensures everyone can enjoy a slice!
-
Sweetened Surprise: Swirl in some cranberry or orange marmalade in the batter before baking for a delightful burst of flavor with every bite.
-
Chocolate Lover’s Dream: Fold in mini chocolate chips for a decadent twist, creating a delicious combination of tart cranberries and sweet chocolate that would be hard to resist.
Embrace these variations and make this delightful cake uniquely yours!
Make Ahead Options
These Cranberry Orange Cake delights are a fantastic choice for meal prep! You can bake the cake up to 24 hours in advance, allowing the flavors to meld beautifully. Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container to maintain its moistness. If you plan to keep it longer, it can be refrigerated for up to 3 days without losing its deliciousness. When you’re ready to serve, simply slice it and allow it to come to room temperature. This way, you’ll have a scrumptious treat ready for your holiday gatherings or busy weeknights with minimal effort!
Storage Tips for Cranberry Orange Cake
Room Temperature: Store leftover Cranberry Orange Cake in an airtight container at room temperature for up to 3 days to maintain its moist texture.
Fridge: If you’d like to keep it longer, refrigerate the cake in an airtight container for up to a week. Just be sure to let it sit out for a bit before serving!
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge before enjoying!
Reheating: To enjoy a warm slice, simply microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) until warmed through.
What to Serve with Cranberry Orange Cake?
Pair this lovely moist cake with delightful sides and drinks that elevate your dining experience.
-
Creamy Mashed Potatoes: The rich, buttery flavor balances perfectly against the tartness of the cake, making for a comforting meal.
-
Fresh Citrus Salad: A mix of citrus fruits accentuates the orange zest in the cake, creating a refreshing contrast.
-
Spiced Apple Cider: Warm spiced apple cider brings out the cake’s festive qualities, perfect for cozy gatherings.
-
Vanilla Ice Cream: The creaminess melts beautifully with each slice, adding a delightful contrast to the crunchy topping.
Savoring this cake with the right accompaniments transforms your dining experience into a joyful celebration of flavors.
-
Gingerbread Cookies: The warm spices of gingerbread pair seamlessly, creating a nostalgic touch perfect for the holidays.
-
Cheese Platter: Pairing with nutty cheeses can elevate the meal while balancing the sweet and tart notes of the cake.
-
Coffee or Tea: A steaming cup complements the cranberries and orange flavors beautifully, making for a perfect afternoon treat.
Each pairing harmonizes with the Cranberry Orange Cake’s bright, seasonal flavors, bringing richness and warmth to your table.
Expert Tips for Cranberry Orange Cake
- Measure Correctly: Always spoon and level your flour in measuring cups to avoid a dense texture in your cranberry orange cake.
- Gentle Mixing: Avoid overmixing once you add the flour; this keeps your cake light and fluffy.
- Oven Timing: Check your cake a few minutes early to prevent overbaking, especially if your oven runs hot.
- Cooling Method: Allow the cake to cool on a wire rack instead of in the pan for even cooling and to avoid sogginess.
- Zest with Care: Use only the outer layer of the orange for zest; avoid the bitter white pith for the best flavor.
Cranberry Orange Cake Recipe FAQs
How do I select fresh cranberries for my cake?
Absolutely! When selecting fresh cranberries, look for bright and plump berries that are deep red in color. Avoid any with dark spots or wrinkled skin, as these may be past their prime. If you’re shopping off-season, don’t hesitate to use frozen cranberries. Just throw them in without thawing for that burst of tartness!
How should I store my leftover cake?
Very good question! Store your leftover Cranberry Orange Cake in an airtight container at room temperature for up to 3 days to keep it beautifully moist. If you want to extend its life, refrigerate it for up to a week, but allow it to sit out for a bit before serving to enjoy the best flavor and texture.
Can I freeze the Cranberry Orange Cake?
Yes, you can! To freeze your cake, first wrap it tightly in plastic wrap, then cover it with aluminum foil to prevent freezer burn. It will hold up well for up to 3 months. When you’re ready to enjoy, simply thaw it overnight in the fridge, then bring it to room temperature before serving. For a warm treat, pop slices in the microwave for 10-15 seconds!
What can I do if my cake turns out dense?
Not to worry! If your Cranberry Orange Cake is dense, it may be due to overmixing the batter after adding the flour. To avoid this, mix it just until you see no dry flour—not longer! Also, ensure you’re measuring your flour correctly by spooning it into your measuring cup and leveling it off, instead of scooping directly with the cup. These little adjustments can make a world of difference.
Can I make this cake gluten-free?
Absolutely! You can easily make this Cranberry Orange Cake gluten-free by substituting all-purpose flour with a gluten-free blend available in stores. Make sure the blend contains xanthan gum, or add about 1 teaspoon to help with the texture. Your family and friends will love it just the same!
Are there any dietary considerations I should keep in mind?
Very much so! This cake can be made dairy-free by swapping the butter for coconut oil or margarine, and using a plant-based milk with a splash of vinegar instead of buttermilk. If you have allergies, always check the ingredients you use, and feel free to replace the egg with a flax egg for a vegan-friendly version. Enjoy baking and sharing!
Cranberry Orange Cake Recipe FAQs
Cranberry Orange Cake: Your New Favorite Holiday Dessert
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Prepare a 9x9 inch baking pan by lightly spraying it with non-stick spray or lining it with parchment paper.
- Blend granulated sugar and orange zest in a food processor until fully combined.
- Cream the orange sugar and unsalted butter together in a mixing bowl until light and fluffy, about 3 minutes.
- Incorporate the egg and vanilla extract into the creamed mixture until fully combined. Mix in the baking powder and salt.
- Add half of the all-purpose flour gradually, mixing just until blended. Pour in the buttermilk, followed by the remaining flour.
- Fold in fresh cranberries gently, ensuring they are evenly distributed throughout the batter.
- Spread the thick batter into your prepared pan, then sprinkle the top with sparkling sugar. Bake for 40-45 minutes until golden brown.
- Cool the cake for about 15-20 minutes in the pan. Remove from the pan to cool completely, or slice while warm.