CRANBERRY ORANGE CAKE
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Introduction
Imagine the delightful blend of tart cranberries and sweet orange dancing together in a cake that’s as beautiful as it is delicious. This Cranberry Orange Cake is the epitome of festive baking, making it the perfect centerpiece for your Christmas dessert table. With its rich orange cream cheese frosting, it’s no wonder this recipe is a family favorite. Plus, once you master this cake from scratch, you might just ditch those box mixes for good!
Why You’ll Love This Recipe
This cake is a showstopper that’s surprisingly easy to make. The combination of fresh cranberries and zesty orange creates a flavor profile that’s both refreshing and comforting. The orange cream cheese frosting adds a creamy, tangy finish that perfectly compliments the cake. Whether you’re a seasoned baker or a novice, this recipe is approachable and rewarding.
Kitchen Equipment You’ll Need
- Bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Ingredients
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- 1 cup sugar
- 3 large eggs
- Zest of one orange – about 1 tablespoon
- Juice of an orange
- 1/2 cup butter
- 2 tablespoons sugar
- 1 1/2 cups fresh cranberries
- For the Icing:
- 1 cup powdered sugar
- 2 – 3 tablespoons water, milk, or orange juice
Step-by-Step Instructions
- Preheat your oven to 350 degrees. Prepare your bundt pan by spraying it with cooking spray. Sprinkle 2 tablespoons of sugar on the bottom, followed by 1/4 cup of the cranberries. Set aside.
- Cream together the butter and sugar until the mixture turns a light lemon color, about 4 – 5 minutes. Add the eggs one at a time, mixing until fully incorporated.
- Mix in the orange juice and zest, followed by the sour cream.
- Gradually add the flour, salt, and baking powder to the wet ingredients. Once combined, gently fold in the remaining 1 1/4 cups cranberries.
- Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes, or until a tester comes out clean.
- Allow the cake to rest in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
- For the glaze, mix the powdered sugar with your choice of water, milk, or orange juice until smooth. Spread it over the cooled cake.
Tips for Success
- Ensure all ingredients are at room temperature for the best mixing results.
- Do not overmix the batter once you add the flour; this will keep the cake tender.
- Make sure to fully cool the cake before glazing to prevent the icing from melting.
Additional Tips or Variations
- For a citrus twist, try adding a bit of lemon zest along with the orange.
- If you prefer a sweeter cake, substitute some of the cranberries with white chocolate chips.
Nutritional Highlights (Per Serving)
While exact values may vary, each slice of Cranberry Orange Cake generally contains:
- Calories: 350
- Carbohydrates: 50g
- Protein: 5g
- Fat: 15g
- Fiber: 2g
Frequently Asked Questions (FAQ)
Can I use frozen cranberries?
Yes, you can substitute fresh cranberries with frozen ones. Just make sure to thaw and drain them well before adding to the batter.
Can I make this cake in advance?
Absolutely! This cake can be baked a day ahead and stored in an airtight container. Add the glaze just before serving for best results.
Conclusion
This Cranberry Orange Cake is a delightful way to celebrate the holiday season. Its vibrant flavors and stunning appearance are sure to impress your family and friends. I invite you to try this recipe and share your baking experiences in the comments below. Happy baking!