Cranberry Orange Cake

Quick Recipe Overview

Prep time: 20 minutes; cook time: 50 minutes; cooling: 25 minutes; total time: 1 hour 35 minutes. Yield: 12 slices. Course: dessert. Cuisine: American. Difficulty: easy.

Intro

Cranberry orange cake combines tart fresh cranberries with orange zest and juice in a tender, buttery crumb. A thin orange glaze adds sweetness without hiding the fruit. The round cake is simple enough for a holiday brunch and pretty enough to serve as a Christmas dessert after dinner.

Why You’ll Love This Recipe

• Fresh cranberries bring a tart bite that balances the sweet cake.
• Orange zest and juice make the citrus flavor clear throughout.
• The batter uses Greek yogurt for moisture and a soft crumb.
• A one-bowl glaze gives the cooled cake a polished finish.

Hannah Brooks

Cranberry Orange Cake

This cranberry orange cake bakes fresh cranberries and orange zest into a tender, buttery cake, finished with a simple orange glaze for a bright holiday dessert.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling 25 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 12 slices

Calories: 330

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs room temperature
• 1 tablespoon orange zest finely grated
• 1/2 cup fresh orange juice
• 1/2 cup plain Greek yogurt
• 1 1/2 cups fresh cranberries halved if large
• 1 cup powdered sugar for glaze
• 1 tablespoon fresh orange juice for glaze; plus more as needed

Equipment

• 1 9-inch round cake pan
• 2 Mixing bowls
• 1 Whisk
• 1 Hand mixer

Method

 

1. Heat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. Whisk all-purpose flour, baking powder, baking soda, and fine salt in a bowl.
3. Beat unsalted butter and granulated sugar for 3 minutes, until pale and fluffy. Beat in eggs one at a time, then mix in orange zest.
4. Mix fresh orange juice and plain Greek yogurt in a small bowl. Add the flour mixture and orange-yogurt mixture to the butter bowl in three additions, starting and ending with flour. Mix just until combined. Fold in fresh cranberries.
5. Spread the batter into the pan. Bake 45 to 50 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan 20 minutes, then transfer to a rack.
6. Whisk powdered sugar with fresh orange juice until pourable. Drizzle over the cooled cake and let set before slicing.

Notes

Store covered at room temperature for 1 day or refrigerate up to 4 days. For clean slices, let the glaze set before cutting. Nutrition is an estimate per slice.

Recipe Tips

Bring the butter and eggs to room temperature so they blend into a smooth batter. Zest the orange before juicing it, and grate only the bright outer peel. Fold cranberries in at the end to avoid breaking them up and streaking the batter. If the berries are especially large, halve them so each slice cuts cleanly.

Start checking the cake at 45 minutes. A toothpick should come out with a few moist crumbs but no wet batter. Let the cake cool in the pan briefly so it holds its shape, then move it to a rack before glazing. If the glaze is too thick to drizzle, whisk in orange juice a few drops at a time.

Common Mistakes to Avoid

Do not overmix after adding the flour, which can make the crumb firm. Avoid using cold yogurt straight from the refrigerator; it can make the butter mixture look curdled. Do not glaze a warm cake or the sugar will melt and run off. If the top browns early, tent the cake loosely with foil for the final part of baking.

Variations

Add 1/2 teaspoon ground cinnamon to the dry ingredients for a warmer flavor. Replace up to 1/2 cup of cranberries with chopped pecans for crunch. For a lighter glaze, omit it and dust the fully cooled cake with powdered sugar. Dried cranberries can be used if fresh ones are unavailable, but reduce the amount to 1 cup and expect a sweeter result.

What to Serve With It

Serve slices with peppermint bark or Christmas cake pops on a holiday dessert table. Browse the Recipe Index for more seasonal ideas.

Storage

Cover the cake and keep it at room temperature for up to 1 day. Refrigerate leftovers for up to 4 days, especially in a warm kitchen. Let a chilled slice stand briefly before serving so the crumb softens. Store the cake covered to prevent it from drying out.

Reheating

This cake is usually served at room temperature. If you prefer it slightly warm, microwave one slice for 8 to 10 seconds. Avoid warming the whole glazed cake, which can make the icing melt unevenly.

Make Ahead

Bake the cake one day ahead and cool it completely. Wrap it tightly and keep it covered. Make the glaze and drizzle it on the day you plan to serve, or glaze the cake once cool and cover loosely after the icing sets.

FAQs

Can I use frozen cranberries?

Yes. Add them frozen and fold gently into the batter. Do not thaw them first, since thawed berries can release extra moisture and streak the cake.

Why did my cake sink in the middle?

It may have been underbaked or the oven door may have opened early. Wait until the center is set before checking, and verify the oven temperature if cakes often bake unevenly.

Can I bake this in a loaf pan?

A loaf pan will need a longer bake and may brown before the center cooks. Use a pan with similar batter depth and check the center with a toothpick as it bakes.