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Cranberry and Orange Cake

A delightful treat bursting with flavor, perfect for any occasion and easy to whip up!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.75 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 unit zest of 1 orange
  • 0.5 cups orange juice freshly squeezed if possible
Fruits
  • 1 cup fresh or frozen cranberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a 9-inch round cake pan.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Mixing
  1. In a large bowl, cream the softened butter and sugar together until light and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract and orange zest.
  3. Gradually add the dry ingredients to the wet mixture, alternating with the orange juice, and mix until just combined.
  4. Gently fold in the cranberries.
Baking
  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

You can substitute cranberries with blueberries or diced apples. To elevate the flavor, consider adding ginger. Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.