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Cranberry Orange Cake

Cranberry orange cake bakes in a 9-inch round pan until golden, with tart cranberries tucked into a soft, tender crumb. Orange zest and juice bring bright citrus flavor to every slice.
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Prep Time 20 minutes
Cook Time 42 minutes
Cooling 15 minutes
Total Time 1 hour 17 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cooking spray
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tbsp orange zest finely grated
  • 0.5 cup sour cream at room temperature
  • 0.5 cup orange juice
  • 1.5 cup cranberries fresh or frozen, coarsely chopped; if frozen, do not thaw

Equipment

  • 1 9-inch round cake pan
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and position a rack in the center.
  2. Coat a 9-inch round cake pan with cooking spray.
  3. Whisk the flour, baking powder, baking soda, and salt together in a medium bowl.
  4. Beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the orange zest.
  7. Stir the sour cream and orange juice together in a small bowl.
  8. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture in two additions; mix on low just until combined, beginning and ending with the flour mixture.
  9. Fold in the cranberries.
  10. Spread the batter evenly in the prepared pan.
  11. Bake for 35–42 minutes, until golden and a toothpick inserted in the center away from a cranberry comes out with a few moist crumbs.
  12. Cool the cake in the pan for 15 minutes.
  13. Loosen the edges and turn the cake out onto a wire rack.
  14. Cool completely.

Notes

For the cleanest doneness check, insert the toothpick in the center away from a cranberry. Store covered in the refrigerator for up to 4 days; freeze slices for up to 2 months. If using frozen cranberries, do not thaw them.