Amazing Moist Cranberry Orange Cake
Amazing Moist Cranberry Orange Cake
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
- Difficulty: Easy
Introduction
Prepare to fall in love with this Amazing Moist Cranberry Orange Cake! It’s a delightful centerpiece for any occasion, from festive gatherings to cozy weeknight desserts. This cake perfectly balances the bright, zesty notes of orange with the tart burst of cranberries, all wrapped up in an incredibly tender and moist crumb. It’s surprisingly simple to make, yet yields a truly impressive result that everyone will adore. Get ready to enjoy a slice of pure joy!
Ingredients
- 2 ½ cups (300g) all-purpose flour
- 1 ½ cups (300g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) whole milk, at room temperature
- ½ cup (120ml) vegetable oil (or melted unsalted butter, cooled)
- 2 large eggs, at room temperature
- 1 tablespoon orange zest (from 1-2 oranges)
- 2 teaspoons vanilla extract
- ¼ cup (60ml) fresh orange juice
- 1 ½ cups (180g) fresh or frozen cranberries (do not thaw if frozen)
Instructions
- Prepare Your Pan & Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, or spray generously with non-stick baking spray.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the milk, vegetable oil (or melted butter), eggs, orange zest, vanilla extract, and fresh orange juice until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix with a whisk or spatula until just combined. Be careful not to overmix; a few small lumps are fine. Overmixing can lead to a tough cake.
- Fold in Cranberries: Gently fold in the cranberries until evenly distributed throughout the batter. If using frozen cranberries, fold them in directly from the freezer.
- Bake the Cake: Pour the batter evenly into your prepared baking pan. Bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool & Serve: Let the cake cool in the pan on a wire rack for at least 15-20 minutes before slicing and serving. For best results, allow it to cool completely before storing.
Pro Tips & Notes
- Don't Overmix: Mixing the batter too much develops the gluten in the flour, which can result in a dense, dry cake. Mix until just combined.
- Room Temperature Ingredients: Using room temperature milk and eggs helps them emulsify better with the other ingredients, leading to a smoother batter and a more tender crumb.
- Fresh Orange Zest: The zest contains most of the orange flavor. Use a microplane to get a fine zest without the bitter white pith.
- Cranberry Options: Both fresh and frozen cranberries work beautifully. If using frozen, do not thaw them; simply toss them in with the batter. You can also lightly dust them with a tablespoon of flour before adding to prevent them from sinking.
- Optional Glaze: For an extra touch, whisk together 1 cup powdered sugar with 2-3 tablespoons fresh orange juice until smooth. Drizzle over the cooled cake.
- Storage: Store leftover cake at room temperature in an airtight container for up to 3-4 days, or in the refrigerator for up to a week.
Nutrition Facts (per serving)
- Calories: 350
- Protein: 5g
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 2g
- Sugars: 30g
- Sodium: 200mg
Frequently Asked Questions
- Q: Can I use dried cranberries instead of fresh or frozen? A: Yes, you can use dried cranberries, but the flavor profile will be sweeter and less tart. You might want to reduce the sugar slightly if you prefer it less sweet, and hydrate them in warm orange juice for 15 minutes before adding to the batter.
- Q: What if I don't have fresh oranges for zest and juice? A: You can use bottled orange juice for the liquid component. For the zest, while fresh is best, you could use a small amount of orange extract (1/2 to 1 teaspoon) for flavor, though it won't provide the same bright notes.
- Q: Can I make this cake ahead of time? A: Absolutely! This cake stays moist for several days. You can bake it a day or two in advance and store it at room temperature in an airtight container.
- Q: Can I bake this in a round pan? A: Yes, you can bake this in two 8-inch or 9-inch round cake pans. The baking time will likely be shorter, around 30-35 minutes. Keep an eye on it and test for doneness with a toothpick.
enjoy ❤️