Introduction
This moist orange cranberry cake is a delicious balance of sweet citrus and tart berries, making it a perfect easy dessert recipe for any occasion. With a soft, tender crumb and a smooth orange glaze, this cake is ideal for holidays, gatherings, or everyday baking.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh or frozen cranberries
1 tablespoon orange zest
1/2 cup fresh orange juice
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup Greek yogurt or sour cream
For the glaze:
1 cup powdered sugar
2 tablespoons orange juice
1 tablespoon heavy cream
Instructions
Preheat your oven to 350°F (175°C) and grease a cake pan or loaf pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, mix eggs, melted butter, orange juice, orange zest, and yogurt until smooth.
Slowly combine the wet ingredients with the dry ingredients, mixing gently.
Fold in the cranberries evenly.
Pour the batter into the prepared pan.
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
How to Make
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
Prepare the glaze by mixing powdered sugar, orange juice, and cream until smooth.
Pour the glaze over the cooled cake, allowing it to drip naturally.
Garnish with extra cranberries and orange zest for a professional look.
Variations
Spiced Version:
Add cinnamon and nutmeg for a warm, cozy flavor.
Nutty Cake:
