Description
A classic cranberry orange cake with bright citrus flavor, tender crumb, and bursts of tart cranberries. Simple ingredients, timeless technique, and perfect for everyday baking or special occasions.
Ingredients
2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup Greek yogurt or sour cream
Zest from 1 large orange
½ cup freshly squeezed orange juice
1½ cups fresh or frozen cranberries (halved if large)
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch baking dish or line with parchment paper.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
3. Beat the butter and sugar together until light and fluffy, about 3–5 minutes.
4. Add the eggs one at a time, mixing well after each addition. Mix in the orange zest and orange juice until combined.
5. Fold the dry ingredients into the butter mixture, alternating with the Greek yogurt. Begin and end with the dry ingredients, mixing just until combined.
6. Gently fold in the cranberries, distributing them evenly throughout the batter.
7. Pour the batter into the prepared pan and spread evenly.
8. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Fresh cranberries provide the best texture, but frozen cranberries work well—add them straight from the freezer to prevent color bleeding.
The batter may look slightly curdled after adding the orange juice; this is normal and will smooth out once the dry ingredients are added.
Serve plain, dusted with powdered sugar, or with a light orange glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg