Ridiculously Easy Orange-Glazed Cranberry Cake
User Reviews
5
Ridiculously Easy Orange-Glazed Cranberry Cake
Description
Ridiculously Easy Orange-Glazed Cranberry Cake features a blend of buttermilk, orange zest, and whole cranberries folded into a tender cake batter enhanced with vanilla and a hint of almond extract. The batter is smooth and slightly rich from neutral oil, ensuring moistness through baking. Reserving some cranberries for the topping gives the cake a subtle pop of flavor and a decorative finish. The cake is baked until springy and a toothpick inserted comes out clean, yielding a soft, evenly textured slice.
After baking, a glaze made of fresh orange juice and powdered sugar is poured over the cake, adding a sweet citrus glaze that complements the tart cranberries. The finish of sparkling sugar adds a festive touch. This cake works well as a dessert or snack that brings seasonal flavors to the table without complex preparation.
The recipe suggests lightly coating the pan and using parchment to prevent sticking, ensuring the cake can be removed cleanly. Careful mixing to incorporate ingredients maintains a tender crumb without overworking the batter.
Ingredients
For the cake:
- ½ cup buttermilk
- 1 cup granulated sugar
- 3 egg large
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- orange save the juice for the glaze, finely grated zest of 1 medium orange
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup neutral-flavored oil ie, sunflower, avocado, grape seed, canola, soybean, vegetable oil.
- 1½ cups Cranberry whole
For the glaze:
- ¼ cup orange juice fresh
- ¾ cup powdered sugar
- Sparkling Sugar for garnish
Instructions
For the cake:
- Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan generously with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with parchment paper and spray parchment paper lightly. Set aside.
- In a large bowl, combine the buttermilk, sugar, and eggs along with the vanilla and almond extracts. Whisk until well blended. Add the orange zest, baking powder and salt. Whisk again until all baking powder is incorporated.
- Add the flour and stir just until combined. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth, about 30 seconds.
- Fold in the cranberries, reserving about 20 for the topping.
- Pour the batter into a prepared pan. Sprinkle the reserved cranberries over the top and gently push them in so just the top is poking out.
- Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean (every oven is different, so check with the toothpick test rather than the time). Be careful not to over bake though. The best way to tell if a cake is done is to check the internal temperature with an instant thermometer. The internal temp should be 200-205˚F.
- If the cake seems to be getting too brown but is still not done in the center, remove the cake from the oven. Set the cake on a sheet of foil and bring the foil up around the outer edges of the pan. You can also lightly cover the top with foil to prevent over browning.
For the glaze:
- Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. The bottom of the cake will be facing up at this point. Combine the orange juice and powdered sugar in a small bowl and stir with a fork until nice and smooth.
- With a pastry brush, gently pat the glaze all over the bottom (facing up right now) and sides of the cake. Then flip the cake over and brush the top and sides (again) with the remaining glaze. Keep going over the cake till the glaze is gone. Some of it will drip off, but most of it will soak in. Sprinkle the top of the cake with sparkling sugar. Allow cake to cool completely.
Notes
- Use parchment paper and baking spray liberally for easy cake release from the pan.
- Reserve some cranberries to sprinkle on top before baking for visual appeal and texture contrast.
- The orange glaze provides a fresh sweetness that balances the tart cranberries well.
- Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 124mg | 5% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
