Cranberry Orange Cake
User Reviews
5
Cranberry Orange Cake
Description
This cake starts by creating an orange-infused sugar through blending orange zest with granulated sugar, lending citrus brightness that permeates the batter. The sugar and butter are creamed until fluffy, then eggs and vanilla are incorporated. Baking powder and salt provide leavening and balance, while the flour and buttermilk are mixed in carefully to keep the batter tender.
Fresh cranberries are folded in last, distributing bursts of tartness throughout the sweet, citrusy cake. The batter is thick and spreadable, suitable for baking in a square pan lined with parchment paper for easy removal. Before baking, sparkling sugar is sprinkled atop to add subtle crunch and sparkling appearance.
The finished cake offers a balance of moist, tender crumb with lively bursts from cranberries and a citrus aroma from orange zest, suited for snack or dessert occasions.
Ingredients
- 1 cup granulated sugar
- zest orange peeled in strips with vegetable peeler, just orange part, no white pith
- 1/2 cup unsalted butter at room temperature
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp salt
- 2 cups all-purpose flour
- 1/2 cup buttermilk
- 2 cups cranberries
- 2 Tbsp Sparkling Sugar
Instructions
- Preheat the oven to 350F and lightly spray a 9x9 inch baking pan. I like to line mine with a 2 sheets of parchment paper with long ends, so I can lift it out later for easy slicing.
- First make the orange sugar. Put the sugar and orange zest in a food processor and process until the zest is completely incorporated. The sugar will be pale orange and moist.
- Cream the orange sugar and butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as necessary. I use my stand mixer, but you can use electric beaters if you like.
- Beat in the egg and vanilla, followed by the baking powder and salt, and keep scraping that bowl.
- Lower your mixer speed and blend in 1/2 the flour, just until it's almost all blended, then add the buttermilk, and finally the rest of the flour. Just blend until the flour is incorporated, and then stop.
- Gently fold in the cranberries, making sure to get them evenly distributed.
- Spread the batter (it will be quite thick) evenly into your pan.
- Sprinkle the sparkling sugar over the surface of the cake and then bake for about 40-45 minutes, or until risen, golden, and a toothpick inserted in the center comes out without wet batter on it. Try not to over bake the cake, and check on the early side, especially if your oven runs hot.
- Let cool for 15-20 minutes in the pan, then, if you used parchment, you can remove the cake to cool completely, or slice while still slightly warm.
- Store the leftover cake in the pan on the counter covered with foil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 213mg | 9% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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