Description

This Cranberry Orange Cake is a delightful, moist dessert bursting with fresh citrus flavor and tart cranberries. Perfect for holiday celebrations or a festive brunch, this easy-to-make cake combines the sweetness of orange zest and juice with the tartness of cranberries, enhanced with optional nuts for a bit of crunch. It’s ideal for those who love a bright, fruity cake that pairs wonderfully with a simple orange glaze.

Ingredients

Scale

Cake Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup freshly squeezed orange juice
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
Optional: 1/2 cup chopped walnuts or pecans

Optional Glaze

1/2 cup powdered sugar
1–2 tablespoons orange juice

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and orange zest until evenly combined. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, creating a smooth base for the cake batter.
Add Eggs and Vanilla: Beat in the eggs one at a time to ensure even incorporation, then add the vanilla extract and mix well.
Add Wet Ingredients: Mix in the freshly squeezed orange juice and sour cream (or Greek yogurt) until the batter is smooth and evenly blended.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined to avoid overmixing and ensure a tender crumb.
Fold in Cranberries and Nuts: Gently fold in the fresh or frozen cranberries and optional chopped walnuts or pecans, distributing them evenly throughout the batter.
Pour Batter and Bake: Pour the completed batter into the prepared cake pan and smooth the top for even baking. Place in the oven and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely, ensuring the best texture and ease of slicing.
Prepare and Apply Glaze (Optional): Whisk together the powdered sugar with 1 to 2 tablespoons of orange juice until smooth. Drizzle this glaze over the fully cooled cake just before serving for an extra burst of citrus sweetness.

Notes

This cake is perfect for holiday celebrations or as a delicious brunch treat.
You can bake it in a loaf pan or as muffins; just remember to adjust the baking time accordingly—loaf pans may require more time, muffins less.
Using frozen cranberries without thawing helps prevent the batter from turning purple or blue.
For a dairy-free version, substitute sour cream with a plant-based yogurt and use non-dairy butter alternatives.
Adding nuts is optional but adds a pleasant crunch and depth of flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American