Description
A moist and flavorful Cranberry Orange Cake featuring fresh orange zest and tart cranberries, topped with sparkling sugar for a delightful crunch. Perfect for dessert or an afternoon treat.
Ingredients
Scale
Cake Batter
- 1 cup granulated sugar
- zest of one orange, peeled in strips with a vegetable peeler (only 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
Topping
- 2 Tbsp sparkling sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350F and lightly spray a 9×9 inch baking pan. Line the pan with two sheets of parchment paper with long ends to easily lift the cake out later for slicing.
- Make Orange Sugar: Place the granulated sugar and orange zest into a food processor and process until the zest is fully incorporated and the sugar is moist and pale orange.
- Cream Butter and Sugar: Using a stand mixer or electric beaters, cream together the orange sugar and unsalted butter until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
- Add Egg and Flavorings: Beat in the egg and vanilla extract followed by the baking powder and salt, ensuring the mixture is well combined.
- Add Flour and Buttermilk: Reduce mixer speed and blend in half of the flour until almost incorporated, then add the buttermilk, and finally add the remaining flour. Mix just until combined, avoiding overmixing.
- Fold in Cranberries: Gently fold the cranberries into the batter to evenly distribute them without breaking.
- Spread Batter and Add Topping: Spread the thick batter evenly into the prepared pan. Sprinkle sparkling sugar over the surface.
- Bake the Cake: Bake for 45 minutes or until the cake is risen, golden, and a toothpick inserted in the center comes out clean without wet batter. Check early if your oven runs hot to avoid overbaking.
- Cool and Serve: Let the cake cool in the pan for 15-20 minutes. If lined with parchment paper, lift the cake out and allow it to cool completely or slice while still slightly warm. Store leftovers covered with foil on the counter.
Notes
- Use fresh cranberries for the best tart flavor and texture.
- Lining the pan with parchment paper makes removing and slicing the cake easier.
- If you don’t have sparkling sugar, regular granulated sugar can be used but the topping won’t have the same crunch.
- Be careful not to overmix the batter once flour is added to keep the cake tender.
- The orange zest can be substituted with lemon zest for a different citrus twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
