Description
This Cranberry Orange Cake is a moist, flavorful dessert featuring the bright zing of fresh orange zest and tart cranberries in a tender crumb. Sparkling sugar on top adds a delightful crunch, making it perfect for festive occasions or an everyday treat.
Ingredients
Scale
For the Cake Batter
- 1 cup granulated sugar
- zest of one orange, peeled in strips with a vegetable peeler (just the orange part, none of the bitter 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
For Topping
- 2 Tbsp sparkling sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F and lightly spray a 9×9 inch baking pan. Line the pan with two sheets of parchment paper with long ends to easily lift out the cake later for slicing.
- Make Orange Sugar: Combine the granulated sugar and orange zest in a food processor. Process until the zest is fully incorporated and the sugar becomes pale orange and moist.
- Cream Butter and Orange Sugar: Using a stand mixer or electric beaters, cream the orange sugar and unsalted butter together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Mix in Egg and Flavorings: Beat in the egg and vanilla extract. Then add the baking powder and salt, continuing to scrape the bowl to incorporate evenly.
- Add Flour and Buttermilk: Reduce mixer speed and blend in half of the all-purpose flour until almost blended. Add the buttermilk, then the remaining flour, mixing just until flour is incorporated. Avoid overmixing.
- Fold in Cranberries: Gently fold the cranberries into the batter to distribute them evenly without breaking the fruit.
- Transfer Batter and Add Topping: Spread the thick batter evenly into the prepared pan. Sprinkle 2 tablespoons of sparkling sugar over the surface for a crunchy topping.
- Bake the Cake: Bake in the preheated oven for 45 minutes or until the cake is risen, golden, and a toothpick inserted into the center comes out clean without wet batter.
- Cool and Serve: Let the cake cool for 15-20 minutes in the pan. If lined with parchment, lift the cake out to cool completely or slice while still slightly warm. Store leftovers covered with foil at room temperature.
Notes
- For easier removal and cleaner slices, lining the pan with parchment paper is highly recommended.
- Use fresh cranberries for the best tart flavor; if using frozen, do not thaw before folding into batter to prevent color bleeding.
- Buttermilk can be substituted with an equal amount of milk mixed with 1 teaspoon of lemon juice or vinegar, left to curdle for 5 minutes.
- Do not overbake as the cake can dry out; start checking at 40 minutes especially if your oven runs hot.
- Sparkling sugar topping adds a crunchy texture, but you can substitute with coarse granulated sugar if unavailable.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 23 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
